Your Most Requested Dish Recipe
You know...what you are 'famous' for -- what your kids, family and or friends are always begging you to make.
-
My brother always asks me to cook tyler's ultimate potato gratin when he comes home, it is a carb bomb but delicious. I also get requests for my gumbo, family recipe; my shrimp etouffee; chicken quesadillas; pot roast; corn souffle; pecan pie; stollen, as featured in a New York times article; my chocolate chip cookies, literally I have people who see me out and ask me to make them some. Oh and my carrot cake, which is loosely based on an Ina Garten recipe.
-
-
dave_c
Mar 21, 2012 11:28 AM
Embarrassingly, the most requested recipe is loaded with processed products and a potato chip topping. Cheesy potato casserole (from the Ore-Ida website). It's my go to dish for potlucks. I always receive a couple request for the recipe.
For family, when my kids stay during college breaks, grilled salmon and pot roast.
-
olive spread - basically taking any unspiced ptted olives (equal amounts green and black) and running through the food processer depending on what was available olive wise sometimes I need to add oil sometimes the olives had enough olive in the mix. Never fails say I am going to bring a desert oh but your olive spread he he chocolate mouse recipe takes 2 days and have to find pasturezied eggs or olive spread literaly about 5 minute prep time 1 to 4 pulses and done.
-
BobB
Feb 23, 2007 11:43 AM
Cheese-Olive Balls, a very spicy cheese pastry (lots of cayenne and tabasco) rolled into 1" balls with a Spanish olive inside each one and baked. In great demand for parties and universally known among my friends as "Bob's Balls."
›3 Replies-
-
re: wawajb
BobB
Feb 23, 2007 12:47 PM
Sure!
Ingredients:
1 10 oz stick very sharp cheddar
1 stick butter (1/2 cup)
1 1/2 cups all-purpose flour
1 tsp worcestershire sauce
1 tsp tabasco or your favorite hot sauce
1 tsp ground cayenne
1 large (15 oz) jar pimento-stuffed small green olives (you'll use about 2/3 of them)IMPORTANT: All ingredients, especially the butter and cheese, must be completely at room temperature for this recipe. I usually take them out of the fridge the night before.
Preheat oven to 400°.
Shred the cheese into a large mixing bowl.
Add the butter in small pieces, then add all the other ingredients except the olives.
Twiddle with your fingers until it's a nice crumbly mess, then press & squeeze to form into a dough.
Knead the dough (it's easiest to do this on a counter or large board) until it's smooth in consistency and uniform in color.Dry the olives between several layers of paper towels on a plate, discarding (or eating) any that are mushy or missing their pimento.
Pinch off a piece of dough (about a teaspoonful, you'll figure out the right amount with practice), make an indentation in it with your thumb, place an olive in it, smoosh the dough around to cover, and roll between your palms until it's round and smooth and the olive is completely sealed in. Repeat until all the dough is used up. I try to use as little dough as possible for each one while still using enough to completely seal in the olive. They should be about 1" in diameter.
Line them up on cookie sheets about 1" apart - they will spread a little but not much. I usually get exactly enough for two large sheets. And I've found from experience that the non-stick cookie sheets work best.
Bake about 10 - 15 minutes, checking closely after the first 8 - 9 minutes, until they are lightly golden brown. I have a convection oven, but when I didn't I would rotate the pans halfway through so they bake more evenly.
Do not overbake, the dough is so rich it has a tendency to burn on the bottom if you do.
Cool on a rack. Happy boyfriend!
P.S. You don't have to tell him he's eating Bob's Balls.
-
-
-
-
-
-
-
-
sunsuze
Feb 13, 2007 11:06 AM
I make a tex-mex layered breakfast casserole that people just love. Like so many really good things it's really easy to make.
Breakfast Casserole
1 package Simply Potatoes southwestern style hash browns
1 (13/4 oz) package of pre-cooked Oscar Myer Bacon Bits or Pieces (found near salad dressings)
1 package shredded cheddar/jack cheese blend (2 cups)
4 eggs
1 cup of milk
2 cans of Rotel (drained)Spray an 8x10 casserole dish with Pam.
Layer half of the potatoes, and 3/4 of the cheese, cover with bacon bits and Rotel, top with remaining potatoes. Beat eggs and milk together and pour over the top.
Cover casserole with foil and bake in a pre-heated 350 degree oven for 45 minutes.
Uncover and add remaining cheese, bacon bits and Rotel. Bake uncovered for 15 additional minutes. Let stand at least 5 minutes before serving.›2 Replies -
-
re: Jeanne
JenMarie66
Feb 24, 2007 10:33 AM
Oh, please share this recipe. I've been meaning to give this dish try for a long time.
-
-
-
chicken parmigiana
hot crab dip (which is actually Paula Deen's recipe - WITH NO BUTTER IF YOU CAN BELIEVE IT)
chex mix - I know this is a party food -but from my boyfriend's mother, we have a recipe we think needs to be licensed and marketed. No oven, no one hour, no million ingredients. There is only five ingredients, it's done in the microwave, and the secret: soy sauce.
cream cheese wontons
-
-
-
-
-
Emeril's Hot Corn Dip
I don't do alot of "party" foods, but this is a standard pot-luck dish. It is soooo good, and it alway's disappears.
›1 Reply-
re: mellycooks
Katie Nell
Feb 6, 2007 05:45 AM
That recipe is super good! We made it at the height of corn season, but I don't think you need to.
-
-
-
-
revsharkie
Jan 26, 2007 02:01 PM
Biscuits
Escalloped Asparagus
Mac & Cheese
Shortbread
Peanut Butter PieMike asks for:
Ramen Noodle Pizza
Roast Chicken Parts with Herbs & Olive Oil (from Bittman's How to Cook Everything)
Sauteed Spinach (had some last night, in fact) -
-
-
-
othervoice
Jan 26, 2007 10:12 AM
bbq ribs with an Asian flare
pumpkin gooey bars (Paula Dean) Haven't served these to anyone that didn't fall in love with them. I add roasted pecans.
Asparagus Quiche
Chinese chicken salad California Style (I had to learn to make this here on the East coast because it can't be found in our Chinese restaurants.)
Thanks to all for sharing recipes......where do I begin???
›2 Replies-
-
re: KellBell
othervoice
Jan 26, 2007 12:37 PM
It's pretty simple I use pre-packaged coleslaw mix, add in the following:
sliced almonds
chopped green onions
ramen noodles (dry without seasoning pkt.)
romaine lettuce chopped
shredded white chicken breast
(The quantities vary according to taste, how many people your serving, etc.)
Then I mix in some Asian Ginger dressing. I have made this myself from scratch, but it's much faster to use the store bought.Soy Vay Cha-Cha Chinese Chicken Salad Dressing is available online, and in some
upscale markets.
-
-
-
-
-
spigot
Aug 5, 2006 06:23 PM
sea salt caramels
smashed flank steak sandwiches with horseradish and onion jam
gorgonzola potato salad with haricots verts (from Epicurious)
pumpkin pie with cream cheese icing
roast turkey with sage gravy
lime chicken tortilla soup
pulled pork
muffalata
scallop risotto
corn and black bean salad
grilled asparagus with goat cheese sauce
enchiladas suiza
riced potatoes with sour cream, cheddar and green onions
ceviche
stuffed roast pork with stilton sauce
cold sesame noodles
spaghetti carbonaraGod, I'm sensing a theme, and it's not the healthiest :-)
›4 Replies-
-
-
re: yum
spigot
Aug 7, 2006 05:42 PM
Yep - it's here; I actually found it on chowhound. (I double the salt but that's the only change I make.)
http://www.hungrybrowser.com/phaedrus...
galiana, I'll look for the lime tortilla soup recipe too - it's from a book that I think was called Beautiful Mexico. Essentially it starts with few cups of chicken stock and fried onions and chilis, which you puree with a ton of coriander... layer in a casserole dish with shredded chicken and pan-fried tortillas, sour cream and that Mexican cheese - the one that's a little like feta but fresher tasting, less salty. It should end up midway between a soup and a stew - great flavour!
-
-
-
-
-
Gyros
spice rubbed rotisserie chicken
BBQ'd brussels sprouts
lamb curry
pulled pork
Greek Chicken and Pasta Salad
Chile Verde
Chicken Parmesan
Chocolate Chocolate Chip Cookies›2 Replies-
-
re: KellBell
Trim whole sprouts and then halve. I prefer to buy small ones. Slice onions rather thickly and separated into rings and put everything into a bowl and generously season with sea salt and fresh pepper. Douse with olive oil and mix well.
In a grilling basket on the Weber Kettle with charcoal and smoke wood, grill sprouts for about 10 minutes, stirring with long tongs so they don't burn, over direct heat. I do these last while the meat is resting. Voila!
I use the Greek Seasoning from Penzey's for the Pasta Salad. It's the ONLY premade seasoning, other than Old Bay, that I use. Another note on the feta, I only use either Sheep's or Goat's milk from France or Israel, never American. It's too salty.
* Exported from MasterCook *Greek Chicken with Pasta Salad
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon seasoning -- Greek
4 8 ounce chicken breast, no skin, no bone, R-T-C
1 pound rotini
3 large zucchini
2 cups tomatoes -- chopped
1 large red onion
1 cup kalamata olive -- chopped
1 cup feta cheese -- Imported
Dressing
2 tablespoons seasonings -- Greek
2 tablespoons water
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup light mayonnaise
2 teaspoons honey
1 teaspoon dijon mustardSeason chicken and zucchinis with approximately 1 or 2 T. Greek Seasoning and grill until done. Slice chicken into bitesize pieces and slice zucchini.
Make Salad dressing, dilute 2 T seasoning in 2 T. water. Add remaining dressing ingredients and mix well. Can be made ahead and chilled. Cook pasta, drain. Combine vegetables with pasta and dress. Add chicken and feta tossing again.
Better if made the day before.
Yield:
"24 cups"
- - - - - - - - - - - - - - - - - - -Per Serving (excluding unknown items): 438 Calories; 22g Fat (44.4% calories from fat); 24g Protein; 36g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 555mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
-
-
-
-
toodie jane
Aug 2, 2006 01:17 AM
english toffee
walnut pepper biscotti
meatballs
dippped pretzel rods (not really a recipe--more of a method)
scones
3-layer cornbread›2 Replies-
-
re: toodie jane
othervoice
Jan 26, 2007 09:43 AM
hi toodie,
One of my favorite things in the world is english toffee, care to share?
-
-
-
-
Oatmeal cookies
lemon bars
chocolate chip cookies - sounds silly, right?
marinara sauce
sour cream coffee cake
banana bread
buttermilk chocolate cake›2 Replies-
re: OneJayneDoe
Katie Nell
Jul 26, 2006 08:51 PM
Oh, that reminds me, I forgot our most famous one... Sour Cream Chocolate Cake!
-
-
-
For goulash recipe: I like to cut my own stew meat from a large chuck pot roast with bones (7 bone roast is ideal). Brown 2-3 lbs. chuck stew cubes in olive oil in 1 layer in dutch oven. If you have a lot of meat, do this in 2 batches. Just before meat is done, sprinkle with 3-4T garlic (OK, my family is from Transylvania, we need to ward off the vampires!), salt, black pepper, 4T Hungarian paprika (Szeged is what I like best), saute till spices absorbed. Reserve. In same pan, add a little more oil and saute 2-3 finely sliced onions, I like mine carmelized, so add 1 tsp sugar, about 10-15 minutes. Add meat to pot as well as 3-4 cups low sodium beef broth or stock and 1 cup good quality red wine (merlot, burgundy, cabernet all good). Cover dutch oven and keep on low flame for about 2-3 hours, stirring often so ingredients don't burn. If stock hasn't cooked down enough, uncover at end, remove mean (keep warm) and boil to desired consistency. Or, you can thicken with a slurry made with 1/4 cup water and 1 T cornstarch. If you really want to be decadent, add 1 cup sour cream at the end, DO NOT BOIL. Serve with cooked egg noodles or add 1 cup long grain rice and cook about 20-30 minutes. You can also add mushrooms, dried or fresh. This is a master recipe and can easily be customized by adding other types of vegetables, veal instead of beef. You can do this with chicken parts and call it chicken paprikash, BUT, use chicken stock and white wine (usually 2-3 cups). The secret ingredient in the best grilled cheese sandwiches is gouda cheese and whole wheat bread. The gouda is a terrific melting cheese and the whole wheat bread imparts a great nuttiness. ENJOY!
-
OK, been a little busy but want to respond to the many requests for candied salami appetizer: Preheat oven to 375. Use a WHOLE salami, generally a 1 lb. although I have increased ingredients and cooking time and used a 2 lb. for a big crowd. Place the WHOLE, peeled kosher salami on a cutting board. Use your sharpest knife, and make vertical cuts along the entire salami only 3/4 of the way down. DON'T CUT ALL THE WAY THROUGH. Sauce ingredients: 12 oz. bottle chili sauce (I like Bennett's), 1/4 cup cider vinegar (sometimes red wine vinegar), 3/4 cup brown sugar, 2 T butter. Heat all sauce ingredients in glass cup in microwave till melted and hot (4-5 min). Place salami in narrow, shallow baking dish. If there is a lot of room in dish, ball up aluminum foil and take up space. This may not make a lot of sense but the idea is that you are pouring sauce over salami and you don't want excess sauce to burn. Pour sauce over salami. Bake in oven for 45-60 minutes till all sauce is absorbed and salami looks candied. This is a sweet/sour sauce. To serve, place on cutting board or serving tray with appetizer knives and rye or pumpernickel appetizer bread. Guests will cut a few slices and eat on bread. No joke, there is never any leftover, people love this.
›8 Replies-
-
re: Diane in Bexley
Okay, I made this and it's very tasty, but I can't say that it's "candied". I baked it in a loaf pan lined with foil. So much liquid exuded from the salami that it almost filled the pan. I poured off most of the liquid after 45 minutes and put the pan back in the oven. After another 15 minutes, however, I had to remove it because the top of the salami was starting to burn. So, Diane in Bexley, what size pan do you use?
-
-
-
-
re: coll
I generally use the Hebrew National bullet salami - Costco carries the 2 pound size - and when I make mine, I cut it up in slices and then the slices into quarters so that people can pick them up with toothpicks or fingers and pop it into their mouths. The bread is a nice suggestion from Diane.
-
-
-
-
-
-
vicki_vale
Jul 25, 2006 08:27 PM
Mostly my friends just want me to bring food. They don't really want the recipes. Favorites:
Chocolate pumpkin pie
(The recipe from the back of the Libby's pumpkin can, with extra cinnamon, a bit of bourbon or brandy, and with cocoa batter swirls).Summer rolls with various dipping sauces.
(The mandolin rocks!) -
-
Funwithfood
Jul 25, 2006 05:59 PM
Pesto
Pot Roast Automne
Elegant Yam Casserole
'Phantom' Lobster Bisque
Egg Ribbon & Parmesan Soup
Summers' Bounty Pasta
Emeril's Cheesey Tater Tot Casserole
Blackberry-Sage Thumbprint Cookies›3 Replies-
re: Funwithfood
Katie Nell
Jul 25, 2006 06:26 PM
'Phantom' Lobster Bisque recipe please!
And damn... I still haven't made those Blackberry-Sage Thumbprint cookies even though I've gotten the groceries for them multiple times!! It sounds like a good Fall cookie, so I will get on it soon!
-
re: Katie Nell
Funwithfood
Jul 25, 2006 08:18 PM
This is very tasty (and inexpensive to make). I made it once *adding* lobster, and actually preferred it without!
I usually make my own crouton "shards" to serve with this.
(Recipe doubles well & freezes beautifully.)
Note: Minor's soup bases (soupbase.com) are stored in my freezer--great asset to my cooking.
'Phantom' Lobster Bisque
Recipe By :Minor's Bases (Pancho Velez former London Chop House Chef, adapted by Funwithfood)
6 tablespoons butter (clarified if on hand -- 3 ounces)
2 large stalks celery, PEELED, then finely chopped
1 medium onion -- diced small
3 cloves garlic -- minced
6 tablespoons flour
1 pinch cayenne pepper
2 teaspoons Minor's Chicken Base
2 Tablespoons Minor's Lobster Base
1/4 teaspoon curry powder
5 cups boiling water
1 cup whipping cream (or half & half) -- warmed
1/4 cup pale dry sherry -- (or more to taste)
In a large saucepan over medium heat, melt butter then add the celery, onions, and garlic; saute until transparent, about 10 minutes. Stir in flour and cayenne pepper and cook over low heat, stirring constantly, for 15 minutes.In a 6-cup heat proof bowl, add the chicken and lobster bases, and the curry powder. Pour in the 5 cups boiling water; stir to dissolve, then add to the vegetables. Bring mixture to a boil, stirring constantly, then reduce heat and simmer gently for 15 minutes. Stir in the warmed cream, and the sherry. Adjust flavors as needed (more lobster paste, cayenne, curry, cream, sherry etc.).
Serve with my Garlic Croutons, or a good crusty bread.
-
-
-
LindaWhit
Jul 25, 2006 04:56 PM
Gravy for the turkey at Thanksgiving or Christmas. It's a process I learned from my Mom. My sister tried once, wailed she couldn't "get it right!" and abdicated the responsibility to me forever more.
And (again at the holidays) the apple & pumpkin pies. Started doing the holiday pies when I was 14; Mom gladly abdicated the responsibility to me after that year. Mostly it's because she doesn't have the patience to cut in the butter as finely as I do nor the ability to roll out the pie crust so it's thin and uniform. I also mound the apples and pack them in so the pie doesn't "fall."
Oh - and my late stepfather gave up the mashed potato making to me. Probably because I use more butter than he ever would. :-)
-
-
Rubee
Jul 25, 2006 02:56 AM
Top five might be:
Hummus (the secret is adding toasted and finely ground sesame, cumin, and coriander seeds)
Meatballs (The BEST - from Dave Ruggiero's "Italian Kitchen")
Mashed potatoes (secret ingredient - minced leeks cooked down in lots of butter)
Grand Marnier, apricot, and chestnut stuffing
Chocolate chip pecan torte›2 Replies -
-
Marge
Jul 25, 2006 02:15 AM
Paella
Clams in White Garlic Sauce
Shrimp in Garlic Sauce
French Onion Soup
Blue Cheese Dressing
Chocolate Souffle›2 Replies -
mabziegurl
Jul 25, 2006 01:44 AM
stewed oxtail
cheesecake (from junior's recipe)
ma po tofu
guacamole›9 Replies-
re: mabziegurl
kare_raisu
Jul 25, 2006 02:25 AM
ma po tofu is one of my absolute faves...you got to reveal your secrets!
-
re: kare_raisu
mabziegurl
Jul 25, 2006 05:42 AM
its very simple to make.
i don't really measure since my mother taught me how to make it so i've approximated everything. chinese people usually do everything by taste =)make sure the wok is hot, add some oil, add several slices of ginger (keep them fairly large so you can remove them easily) and brown about 1/4 lb of ground pork marinated in a little soy sauce, really chinese people don't marinate, they just stir in soy sauce and wait like 5-10 minutes while they prep the rest of their work
(usually i buy the leanest ground pork and the fattest ground pork at the market then mix them together, my grandmother taught me this)
add a teasoon of black beans.
add chili bean paste, i usually add 3+ soup spoon fulls because i love it spicy.
add 2 tablepsoons of chinese rice wine (mijiu)
add one package of cubed silken tofu (silken is the softest tofu)
i usually taste and add more chili bean paste.pull out ginger and of course enjoy over rice. this will probably feed 4 people if accompanied with something else as well.
Make sure you use good chili bean paste. Don't buy lee kum kee or whatever that brand is for this stuff. There are several different brands, you can try the different brands, but my mom says to stay clear of that brand for most sauces and pastes. We only use that one for Oyster Sauce. It was the one I wanted to grab because it had the most English on it, but my mom says to stay clear of it. The one I buy is from Hong Kong, there's no English brand on it, but it says Chili Bean Paste in English on it =)
ENJOY!
-
re: mabziegurl
kare_raisu
Jul 26, 2006 02:04 AM
awesome...thank you so much
one thing...the only black beans i can find in my local asian are in the 'black bean garlic sauce' form, any subsitutes for black beans?
-
re: kare_raisu
mabziegurl
Jul 27, 2006 06:42 AM
there is no substitue for black beans, but your supermarket will definitely have them. ask... i'm not sure which aisle you are looking at... they are actually dried and salted black beans (or i think they are salted), so they may be with the dried plums and candy aisle... there are so many dishes that use black beans, so i'm sure they have them =) they may be with dried shitake mushrooms.
-
re: kare_raisu
choctastic
Jan 26, 2007 09:50 AM
the korean market will not have them. you have to go to 99 ranch or other chinese market. i forget which section (dried beans?) but they're sold loose in a little bag and are very cheap.
-
-
-
-
-
-
re: Jess321
mabziegurl
Jul 27, 2006 06:48 AM
2 avocados
1/2 white onion
2 cloves of garlic
1 small tomato
juice of 1 or 2 lemons
saltits pretty simple, i use lemons instead of limes, because i never have use for limes and always have lemons around... maybe that's the secret...
i chop up the tomatoes, onions, and garlic... combine it all together, mash the avocado with a fork and fridge it, its chunkier than most guacamole because i use a fork instead of a food processor... i fridge it for about an hour...
-
-
-
- The pear, fennel, parmesan and balsamic salad from the Zuni cookbook.
- Pounded chicken breasts stuffed with fontina, Italian parsley and capers.
- Orange juice, pomegranate and vodka (not totally sure why people don't just make this themselves.... really not rocket science).
- Ziti.Count me among the people who want to hear more about the salted chocolate cookies (because I have a bake sale on Friday) and the candied salami (because I am insanely curious- I've never heard of this).
-
kerwintoronto
Jul 25, 2006 12:19 AM
Lemongrass Creme Brulee
Lemon Herb Roast Chicken
Crochembouche (sp?)
Miso Ginger Salad Dressing -
jennaroo
Jul 25, 2006 12:16 AM
Most of the people I know do not actually want the recipe, they just want me to make the item.
Salted chocolate cookies
Vanilla bean shortbread
Butterhorns
Once an year chocolate chip cookies›2 Replies -
Dommy
Jul 25, 2006 12:02 AM
This is sad... SO and are always cooking something new. The only thing he's repeatedly asked me to make is Sandwiches. He likes when I make his Sandwiches... LOL! :)
Among other friends and co-workers, the double chocolate biscotti from Epicurious. Always a hit! :)
--Dommy!
-
-
-
Please share the apricot bars!!
Personally, I think Thanksgiving is a passive/aggressive holiday. If you cook a lousy turkey early in your life, then you are removed from the responsibility of ever having a family Thanksgiving. Anyway, every holiday in my family is at my house, because I refuse to be passive/aggressive and I'm a good cook!
Here are some famly & friend favs/requests:
candied salami appetizer
artichoke cheese dip
caprese salad (it's all in good quality tomatoes!)
homemade cream of mushroom soup
the best grilled cheese sandwiches you ever ate
homemade cream of tomato soup
mushroom barley soup
beef goulash with rice
chicken paprikash
beef brisket
poached salmon
homemade gravalax
chicken or turkey tetrazinni
sour cream pound cake
lemon bars
mini cheesecake tarts
black & white cupcakes
apple strudel
fruit cobbler›7 Replies-
re: Diane in Bexley
kare_raisu
Jul 25, 2006 02:27 AM
I have never heard of a candied salami appetizer...what is it and how do you make it?
-
re: Diane in Bexley
Non Cognomina
Jul 25, 2006 03:41 AM
I'm curious about the candied salami appetizer, too! Please share the story and recipe!
-
re: Diane in Bexley
Funwithfood
Jul 25, 2006 05:39 PM
I'd be interested in your beef goulash recipe. :)
The candied salami sounds intruiguing too...
-
-
re: SweetRain52
LindaWhit
Sep 4, 2012 06:20 AM
There have been several threads devoted to chicken paprikash, SweetRain. Check these out for any that might interest you:
http://chowhound.chow.com/topics/743235
My initial post on a WFD thread that started a run on people making it: http://chowhound.chow.com/topics/740919#5996744
-
-
-
mochi mochi
Jul 24, 2006 08:42 PM
Chicken Salad Dressing
Layered Jello
Cream Jello Dessert
Sweet Sour Ribs
Peach Cobbler
Streusel Coffee Cake
Vietnamese Imperial Rolls
Sukiyaki
Tamales
Chile Relleno›4 Replies-
re: mochi mochi
kare_raisu
Jul 25, 2006 01:58 AM
ive been looking for a killer sukiyaki recipe, could i beg you for it?!
what are viet. imperial rolls btw?
-
re: kare_raisu
mochi mochi
Jul 25, 2006 06:57 PM
Simple Sukiyaki-a little ba*dized by my family.
1 1/4 lb sukiyaki meat
1 med. brown onion
1 bunch spinach
Bag of bean sprouts
1 bunch green onions, in 1 1/2 inch pieces
1 fresh bamboo shoot-in plastic vac. pack
a few dried shiitake mushrooms-reconstituted or fresh if you are near 99 Ranch or Marukai
1 carton shirataki-my family doesn't care for it so I use Maifun-Saifun-reconstituted
1 tub tofu-drained well and cut into 1 inch cubes-firm kind
I add kamaboko, age, and daikon, not kosher sukiyaki but my family demands it.Sauce:
1/2 C. shoyu
1/4 C. Mirin
3 T sugar
1 tsp MSG optional-I don't have any so I don't use it.
Sprinkling of Hon-dashi or katsuo dashi to taste
I sometimes use 1 1/2 sauce recipes-The saifun and age suck up a lot of juice and the family likes a lot for their rice.Add a little oil in a large fry pan. Start adding veggies and tofu. I add the sauce a little at a time. When most of the the veggies and tofu look cooked and warmed through, I then cook my meat and pour the rest of the sauce on. Your supposed to cook the meat first, but it gets too dried out for my taste. Try to keep all the meat, veggies, tofu separated. I take the whole pan to the table and get the metal tongs and everyone dishes for themselves. Can serve raw egg if desired. We haven't done that in 20 years though.
Vietnam Imperial Rolls came from a restaurant in L.A. called Vietnam's Pearl. Great place on La Cienega-had the best food.Been gone for years. I kind of copied it, sorta tastes like it. It's ground pork, shredded carrots, lemongrass, onion, green onion,garlic,tree ear fungus, saifun, seasonings wrapped in rice paper and deep fried. Served with a lime juice, garlic chile paste and fish sauce-dipping sauce. We wrap them in lettuce leaves to cut down on the oil. Lots of work, but mighty tasty.
-
re: mochi mochi
kare_raisu
Jul 26, 2006 02:03 AM
many thanks for taking the time, mochi-mochi....your recipe is being transcriped to my recipe book.
-
re: kare_raisu
mochi mochi
Jul 26, 2006 04:24 AM
Your welcome! If your shoyu is kinda on the old side, you may have to add a little water. Too strong tasting... Hope you like it!
-
-
-
-
-
Creamy Tomato Basil Soup
Sausage and Sauerkraut Soup
Mac & Cheese (just Barefoot Contessa's, but people always want the recipe)
Artichoke Frittata
Spinach Dip (which is embarassing because it is just the one on the back of the Knorr's box with twice the spinach. I started making it in college and I am never allowed to make it now that we are grown with say fresh herbs)›6 Replies-
-
-
re: pamalamb
Ditto on the changes to the Knorr spin dip. I use a little mayo, though. I have tried other cold spin dips and everyone likes this one best. Myself, I never eat it ever anymore because I am SO sick of it! My other most requested items are:
- pound cake - my grandma's recipe
- caramel brownies
- pecan pie bars
- mac and cheese
- Crack Cookies aka Peanut butter cup cookies - we call 'em crack b/c once you eat one, you eat them all
- brisket-
-
re: pamd
They're sort of my "dirty little secret" because they're not as hard as they seem.
1 bag mini-Reese cups
1/2 batch choc chip cookie dough or 1 log of refrigeratedUnwrap reese cups (husbands do this job well). Eat several peanut butter cups while spraying mini-muffin pans with non-stick spray. Put enough cookie dough to cover bottom of pan about 1/4 to 1/2 inch. Put one pb cup in each muffin cup, on top of dough. Bake at 350 for 9-11 min. Cookie dough will rise to surround peanut butter cup. Let cool 10 min in pans, then pop out with butter knife. They're great warm with some milk. Enjoy!
The first time I made these, I used refrig dough. Being a cookie snob, I also made them with homemade dough. While the homemade dough is of course better, the refrig dough is awfully good. About 2/3 of my friends could not tell the difference. If you are making your own dough, make it ahead of time - too much work for one day!
Hope you like them as much as we do!
-
re: amyvc
thanks- that's funny about the dough b/c I have a recipe for awesome bar cookies where it was so time consuming to make my own dough (I needed 2 batches for it). So I started buying the refrig dough & just making the filler- nobody can tell & it's still always requested. but I have found that the brand of dough makes a difference. We are a peanut butter house so I know they'll be liked!
hope you enjoy the brunswick stew as much as we do, sometimes it's better the next day after sitting overnight. BTW, use a good hot sauce, makes a difference as with any stew/soup.
-
-
-
-
-
-
-
-
Katie Nell
Jul 24, 2006 07:12 PM
Lemon Cake, two different kinds (Blech! I don't like lemon that well! Give me chocolate!)
Black Bean, Corn, and Salsa Dip
Cheesecake (I don't like my cheesecake either!)
Shrimp Salad
Salami Pasta SaladI'm amazed at how many turkeys are on this thread! (The most requested recipes, not the Chowhounders!!)
›2 Replies-
-
re: cheryl_h
Katie Nell
Jul 24, 2006 08:04 PM
Oh, definitely had my share of bad turkeys! The one year I thought the turkey was truly excellent was the year my mom and I did Thanksgiving dinner (instead of my Grandma.) It was a roasted turkey with garlic and onion jam and it was awesome, not weird in any way, and my Grandma said, "Next year, I think we just want to have "normal" food again!!!"
My other grandma is a lot like I am... she really doesn't like our favorite dishes that she makes, but she does it anyway! I wonder sometimes if it's more of being sick of making something rather than just not liking it. Although, I really don't like lemon all that well! (I don't really "get" key lime pie either!)
-
-
-
KellBell
Jul 24, 2006 07:04 PM
Apricot Glazed Roasted Turkey with Carmelized Shallot Gravy
Sloppy Joes
Monkey Bread
Orange Chicken and Fried Rice
Chicken Enchilada Casserole›3 Replies-
re: KellBell
Caitlin McGrath
Jul 24, 2006 10:22 PM
I've made that apricot glazed turkey with the divine caramalized onion and shallot gravy several times, KellBell, and I've riffed on the gravy without doing the glaze other times, too. It's really wonderful if you love sweet roasted onions. Here's a link to the recipe on Epicurious, if anyone's interested:
http://www.epicurious.com/recipes/rec... -
re: KellBell
tseptember
Feb 16, 2012 09:03 PM
KellBell
Looking for a great Sloppy Joe recipe. IDK if you are still on but I would love to try yours if available.-
re: tseptember
KellBell
Dec 30, 2012 06:05 PM
Mine are super basic. Just browned ground beef with onions and bell peppers and seasoned with salt and pepper. The "sauce" is Heinz Chili Sauce. Other brands are not as good. I have made more involved recipes but people flip out over these old school ones that I always fall back to them.
-
-
-
sivyaleah
Jul 24, 2006 06:57 PM
Quiche Lorraine
Roast turkey (I seem to be the only one that has mastered this in my extended family)
Numerous Italian dishes - this from the my husband's italian side of the family - mind you, I'm jewish LOL.
Frittatas - my husband's most requested item -
Infomaniac
Jul 24, 2006 06:52 PM
Lahmahjoon - Armenian Pizza
Yalanchi - Cold Stuffed Grape Leaves
Midia Dolma - Stuffed Mussels›17 Replies-
-
re: hungryann
Infomaniac
Jul 25, 2006 01:26 PM
Once you have all the ingredients ready, it's very easy to make. My grandmother used to make it every Saturday morning when I was young.
INGREDIENTS:
TOPPING:
1 lb. ground lean lamb
1 1/2 cup yellow onion chopped fine
1/2 cup green bell pepper chopped fine
1/2 cup chopped flat leaf parsley
1 teaspoon chopped garlic
1 teaspoon of fresh sweet basil chopped
1 tablespoon fresh mint leaves chopped
1/2 teaspoon ground cumin
1 can diced tomatoes
1 small can tomato paste
Cayenne pepper to taste [optinal]
Salt and pepper to taste
PREPARATION:
•Brown off the ground lamb and add the other ingredients and saute until onions and peppers are tender. Refrigerate overnight to marry the flavors.
DOUGH:
2 1/2 cups sifted all purpose flour
1 pkg. Fleishman's dry yeast dissolved in 1/4 cup warm water
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup Crisco shortening [melted]
1/2 cup warm water
Mix the sugar and salt with the yeast to dissolve, and in a large bowl add
sifted flour, shortening, and the yeast mixture. Knead into a smooth soft dough.
Add a little more four or water if necessary to dough is not too dry or too sticky moist. Divide the dough into a dozen balls and roll out into tortilla sized rounds [about 8 inches in diameter]. Place on lightly greased baking sheets.
Makes 12
Spoon the topping mixture on to the dough rounds spreading evenly to the edges of the lahmahjoons. Bake in preheated 450 degree oven about 20 minutes.
Place the lahmahjoons on a large piece of foil separating each one by stacking
them meat side to meat side and dough side to dough side and then bring the edges of the large piece of foil over the whole stack. This will prevent them from drying out.For a quick version you may use fluffy flour tortillas instead of the above lahmahjoon dough. Tortillas must also be placed on greased pans for baking.
-
-
-
re: Euonymous
Infomaniac
Jul 27, 2006 03:31 PM
Cool...glad you enjoyed them...I've got a lot of good ideas from this thread.
-
-
-
-
re: niki rothman
Infomaniac
Aug 7, 2006 02:39 PM
It's close to pizza dough...almost like if you were making pita bread.
-
-
-
-
re: Infomaniac
pamalamb
Jul 25, 2006 08:11 PM
Along the same Armenian lines, my father begs me for simit all the time (although the batch I made last night failed me for some reason). My family enjoys my manti as well, but I always make too much of it, and we're sick of eating it by the end. And my coworkers always ask for baraze (I think those are Lebanese, though), but they don't know the name, so they just call them "those pistachio-sesame-honey things."
-
re: pamalamb
Infomaniac
Jul 25, 2006 08:22 PM
I haven't had Manti in ages...It has such a distinct aroma too. I remember my mother and grandmother would have every space in the kitchen used when they made it. the used to stuff the meat in the small pasta shells. Is that how you do it?
-
re: Infomaniac
pamalamb
Jul 25, 2006 08:41 PM
I actually make my own dough for the manti. It ends up being a lot drier, kind of like tiny lamb-filled eggrolls. I like to eat them dry, though, not in broth.
And speaking of spreading out all over the kitchen, my mother and I made souberag this weekend for a party. We made a huge pan, but I know it will disappear in seconds and everyone will wonder when the second pan is coming out (as if we had it in us to make two pans).
-
re: pamalamb
Infomaniac
Jul 26, 2006 01:20 PM
Thats another thing I haven't had in a long time (souberag). And a great dish to bring to a gathering. The Manti I'll wait till the fall, but I'm all over the souberag soon. Thanks for jogging my memory.
-
-
re: Infomaniac
oakjoan
Jun 20, 2008 04:20 PM
Oooh, manti! It's one of my all-time favorite dishes. It's a running joke in our house that the local restaurants that advertise it (photo in menu, photo on wall, etc.) ALWAYS say when I order it..."Sorry, we don't have manti today." Last time this happened I couldn't help myself from asking "Do you EVER have it?" The waiter said that they did occasionally. Yeah, right! Once every 4 years, and they make sure to find out that I'm not coming in that night before they start to prepare it.
-
-
-
re: lollya
pamalamb
Jan 29, 2007 04:05 PM
Baraze
3 c. flour
1 c. sugar
1 Tbsp. ground mahleb
2 Tbsp. baking powder
1 c. butter, clarified
1/4 c. lukewarm water
5 Tbsp honey
3 Tbsp water
1 c. sesame seeds
pistachio nuts, shelledCombine flour, sugar, mahleb, baking powder, butter and water. Knead until dough is fairly firm. Shape dough into walnut-sized balls; flatten by hand. Mix honey and water in a small bowl to form a syrup (amounts do not need to be exact). Lightly brush each cookie with syrup and dip into sesame seeds and press 3 pieces of pistachio into the top of the dough. (I grind the pistachios and mix them in with the sesame seeds instead). Arrange cookies on a lightly greased baking tray about 1 inch apart. Bake at 350* for 10 to 15 minutes until golden.
-
-
-
-
-
Hungarian apricot bars -- by far and away, even pre-dates my career as a pastry chef by a decade
Lime cheesecake
Roasted parsnips -- so easy, who woulda thought?›5 Replies-
-
re: rabaja
I'd like your "mean" coconut cake. although it's a day late for me, my son, just yesterday, requested a coconut cake for his b-day; so I grabbed one on-line and baked it; but while the taste and appearance were good, it was too crumbly when cut so I'm in the market for another coconut cake recipe. There's always next year! TIA
-
-
re: pitterpatter
othervoice
Jan 26, 2007 08:45 AM
I never liked parsnips but I threw them in with onions,and carrots when baking a turkey and the gravey was the best I've ever made.
-
-
mac n cheese
baked pineapple
brunswick stew
lots of desserts- choc pecan pie, apple cake, bar cookies...›3 Replies-
-
re: amyvc
this is my version...
1 TB olive oil
1 cup chopped onions
2 stalks of celery, chopped
6 garlic cloves, minced
1 red pepper, chopped
1 ½ lbs ground beef
1 ½ lbs ground pork
1 whole cooked chicken, shredded (I short cut by buying pre-made rotisserie- use dark & white meat-- DO NOT use boneless skinless breasts as shortcut, will not cook the same)
3 (14.5 oz) cans whole peeled tomatoes chopped, with liquid
3 tsp chicken bouillon powder (can also use cubes)
1 cup ketchup
1/2 cup good HICKORY flavored barbeque sauce (I use Tony Roma’s)
1 T mustard
juice from 1-2 lemons (depending on size)
salt and pepper to taste
1 T liquid smoke
package frozen baby lima beans (amount to liking)
package frozen okra (amount to liking)
1 T hot pepper sauce (plus extra to liking after cooking for 2 hrs)
1 can cream style corn
1 can whole kernel cornHeat the olive oil in a large skillet, and saute the onions, celery, garlic & red pepper until soft. Mix in the beef and pork, and cook until evenly browned. Do not drain.
Transfer the pork and beef mixture to a large pot (preferably dutch oven) over low heat.
Stir in the shredded chicken, tomatoes with their liquid, bouillon, ketchup, barbeque sauce, mustard, lemon juice, hot sauce, liquid smoke & lima beans. Season with salt & pepper.
Cook, stirring occasionally, 2 hours, or until thickened.
Stir the corns into the stew mixture and extra hot sauce if desired.
Continue cooking 1 hour, or to desired consistency.
Enjoy! serve with yummy cornbread
-
-
-
-
roast turkey w/stuffing
guacamole
bean salad
muffins, carrot cake
chilled cheesecake (not baked)›7 Replies -
-
-
-
re: pamd
Candy
Jul 24, 2006 08:01 PM
Seems like requests for corn bread come up more in the winter months but try this.
Put a 10" skillet in a 450 F. oven with 2-3 Tbs. bacon fat, lard, or shortening to heat. You want the skillet smoking hot when you add the corn bread batter.
If you can get it use a good stone ground corn meal. I prefer Indian Head brand it is white and very very fine.
2 C. corn meal
4 tsp. baking powder
1 tsp. salt
mix that together and then combine
1 lg. egg with 1.5 C. milk and beat the egg then combine wet with dry and mix. Pour into the prepared hot skillet. That batter should sizzle and fry as it hits the pan. Bake for about 25 minutes and serve hot with lots of butter.That is all there is too it. You can add bacon bits or pork cracklings. I often make it with buttermilk and when I do I add 1/2 tsp. baking soda to the dry ingredients.
-
re: Candy
othervoice
Jan 26, 2007 08:36 AM
Speaking pf cornbread recipes.......I've been searching for a cornbread that is sort of cakey, sort of sweet, not grainy, on the idea of a Marie Callendar's.
Anyone have anything???-
re: othervoice
I have a cornbread obsession, and have tried so many different recipes! I've gotten to the point where I don't have a specific recipe I use, so I can't give you that, but I can offer some advice if you're going for cakey sweet cornbread:
1. if you don't want too grainy use very finely ground cornmeal and use 1 part cornmeal and 1 part flour
2. I usually use between 1/2 and 2/3 cup white sugar for sweet cornbreads
3. Yogurt! replace some of the milk in the recipe with either yogurt or sour cream (I always have plain yogurt around so thats what I use) It makes all the difference!hope that helps you...
-
-
-
-
-
-
Also in no special order:
Key lime pie, actually any kind of pie
Smoked turkey
Stir-friend veggies
Grilled lamb
Lasagne bolognaise›3 Replies-
-
re: foodfan
Not a lot to it. Start with good Asian greens - choy sum, gai lan, baby mustard greens, long beans, water spinach, pea shoots etc. Stir fry over *high* heat. I add seasonings or flavorings depending on what I'm cooking, mostly one or more of the following: salt, sesame oil, garlic, ginger, oyster sauce, hot pepper or chile, vinegar. Do not overcook, greens should still be crunchy.
If I'm doing a fancier version, I'll combine different veggies to get a contrast in textures. And I'll throw in some dried mushrooms or wood fungus or bamboo shoots. It depends on what looks and tastes good at the time.
I think I'm asked to prepare this because to non-Asians the flavor of these veggies is a bit of a novelty. And many of my friends just don't know how to stir-fry so they end up with limp, overcooked, not very tasty veggies.
-
-
-
-
Non Cognomina
Jul 24, 2006 03:00 AM
In no particular order:
butterscotch pudding
scrambled eggs
chicken with dried plums and olives
wedding cakes
thanksgiving dinner›9 Replies-
-
re: brooklynmasala
Non Cognomina
Jul 25, 2006 01:02 AM
The recipe is actually straight out of the Silver Palate cookbook. [I refer to the prunes in the recipe as "dried plums." Makes it sound more appealing to my family.] It's called Chicken Marbella:
10 pounds favorite chicken parts, bones and skin attached
(I use mostly thighs and legs because I prefer them)
1 head garlic, peeled and pureed
1/4 cup dried oregano
Kosher Salt and Fresh cracked black pepper PRN (to taste)
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup bite sized pitted prunes
1/2 cup pitted spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine (I use a dry white)
1/4 cup fresh chopped italian parsley1. In a large, non reactive casserole dish or bowl, combine chicken, garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and marinate in the refrigerator overnight, or up to 36 hours.
2. Remove chicken from fridge. Note that the olive oil may appear solid. That's okay. Just let the chicken rest for about an hour on the counter and it will re-liquify.
3. Preheat oven to 350 F.
4. In one or two shallow baking pans, arrange chicken in a single layer. Spoon marinade over chicken. Sprinkle brown sugar on top of each piece, then pour white wine in the pan but not over the chicken (don't wash the brown sugar off the pieces).
5. Bake the chicken for 50-60 minutes until it is done, basting with pan juices. (I like to use the shortcut of covering the pan for the first 30 minutes of baking, then uncovering for the last bit.)
6. To serve, place chicken on rimmed platter, spooning prunes, olives, and capers around the chicken, and sprinkle generously with the fresh chopped parsley. The remaining juice can be served in a bowl with a ladle or in a gravy boat. Delicious with wild rice, brown rice, or quinoa.
-
-
re: Scribbler
Non Cognomina
Jul 25, 2006 11:23 PM
Yes, it is a large recipe. I usually make it when I'm catering for 12-15 people, or if I have a dinner party and like to have leftovers, too.
To scale it down, I suggest using 3-4 lbs chicken parts (with skin and bone) for 4-6 people. Use half the amounts for all of the rest of the ingredients, though. If you cut down the liquid ingredients any more than that it's difficult to get the chicken evenly marinated. To bake, simply use a small enough baking pan that the chicken fit well (without crowding) or the prunes and olives will dry out during baking.
-
-
-
-
-
-
-
-
re: Meredith
Non Cognomina
Jul 25, 2006 01:11 AM
Alas, I cannot post my butterscotch pudding recipe. I picked it up from a restaurant I worked at a few years ago, and I signed an agreement not to publish or share any recipes I used or developed while working there without written permission. The recipe I use is unique to this one pastry chef for whom I have a great deal of respect. Sorry I can't share it.
But I did look up a pretty easy recipe for home made butterscotch pudding. The link is below. I suggest using dark brown sugar and whole milk or half and half. The method is exactly like pastry cream. Hope you and your boyfriend enjoy!
-
-
