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Best Recipes you have ever found on Chowhound Home Cooking board

There are so many recipes out here - family recipes, links to someplace else for a delicious recipe or just ones posted in a conversation. If you don't recall exactly where you found it, maybe we can flush it out so we can enjoy it too.

Folks have been so generous with sharing their best recipes, so let us gather up a list of "All Time Favorites". OK, this seems like an impossibility, but surely you must remember a couple that you are mighty glad to have.

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  1. LindaWhit's chicken diable made quite a sensation this past winter (WFD 115, I have in my notes). :)

    8 Replies
    1. re: megjp

      WFD - what does that stand for? By the way, you keep great notes, thanks for sharing.

      1. re: cstout

        Great idea for a thread cstout! FYI, WFD = the What's For Dinner thread.

        1. re: Breadcrumbs

          Yeah, WFD is a wonderful thread. Also, the breakfast one is too. Thanks.

      2. re: megjp

        Oh my. I'm just reading this thread now and I'm thrilled to see that you liked this recipe! Although it's not my recipe. My mom got it from an old 1968 cookbook (I also have a copy thanks to a friend of Mom's) called "Panhellenic Cookbook: Meats" - a compilation of recipes from various national sororities. Either way - oh-so simple, and so good. :-)

        And for those who want the link - it was back in November when I was painting over the damn stenciled ivy done by the previous owner of my townhouse - and I wanted it GONE before Thanksgiving 2011 (which, of course, then had the Great Thanksgiving Knife Incident of 2011!). A little bittersweet to read my post:


        1. re: LindaWhit

          Oh my gosh! My mom used to make this when I was growing up in the '80s and it was one of my faves. She made mostly Japanese food so I'm not sure where she got this recipe!

        2. re: megjp

          I never made this because I didn't know what a Frankenchicken was (blush) so I blew past it and a another recipe from LW using Frankenchicken. But now I know- she means show girls.

          1. re: Berheenia

            Exactly. The bazumbas are, shall we say, "enhanced beyond reality". :-)

          2. re: megjp

            Yep, that one's quite good. Thanks for the reminder--I need to make it again!

          3. Flour frosting. I think it was posted by TorontoJo,

            9 Replies
              1. re: maabso

                The love for that cooked flour frosting was first shared here: http://chowhound.chow.com/topics/388523 by Axalady. =)

                1. re: maabso

                  I also like the flour frosting, especially on Red Velvet cake or cupcakes. Here is a link to a post a few years ago with photos from Red Velvet Cupcakes I made with the flour frosting.


                  1. re: TrishUntrapped

                    Believe T.O.Jo gives you props for it too.

                    1. re: buttertart

                      The flour frosting recipe is interesting. I have a collection of cookbooks and the recipe goes way back, to the 1950's at least in mine. Props to Toronto Jo for spurring an interest in it. Like the hokey pokey, that's what it's all about.

                  2. re: maabso

                    I first discovered the cooked flour frosting many years ago when I was trying to figure out how my (deceased) grandmother made her frosting without powdered sugar, which I don't like in frosting.
                    It took quite a bit of research through many cookbooks, as this was pre-internet. I am glad to see others also discovering this almost-lost gem.

                    Interestingly, on Sweet Genius (for lack of anything better to watch at 1 am) last night he commented on the grittiness of the contestant's powdered sugar "buttercream". I agree.

                    1. re: maabso

                      Ooh, yes, thanks maplesugar and buttertart for pointing out that it wasn't my frosting at all, as I don't want to take credit for it! I merely picked it up from wiser hounds than I and passed it on, because it is THAT good. :)

                      Though I don't post all that much on Home Cooking, I can't tell you how much I love the HC 'hounds. Nary a kinder and more experienced bunch of talented cooks will you meet anywhere. That board has made me an infinitely better cook.

                      1. re: TorontoJo

                        < can't tell you how much I love the HC 'hounds. Nary a kinder and more experienced bunch of talented cooks will you meet anywhere. That board has made me an infinitely better cook.>

                        Word! So much inspiration there, and a nice breadth of recipes, styles, and techniques.

                    2. Forgot to mention the "Master Stir Fry" recipe Mamachef came up with on the following post. I just thought that was the neatest thing since I had never seen anything like that before. Since then, I have been looking for other Master Recipes, but the closest thing I came across was about casseroles.

                      Any way, here is link to a great idea!

                      3 Replies
                      1. re: cstout

                        I agree on this one too! Helped me through many of a stir fry!!!!! TY mamachef.

                        1. re: cstout

                          I love this one- totally forgot it and have made some yucky stir-frys lately. Actually swore of making another until I got my act together! I love this thread!

                          1. re: cstout

                            This is awesome! I love that breakdown of the sauces!

                          2. I started making this a few years ago and it has become a staple...MMRuth's yogurt marinated chicken. Maybe not her original recipe, but I associate it with her.


                            Also, this Artichoke and Sun-dried Tomato Tapenade posted by Val. Yes, once again, I know it's not a true tapenade, but it is great.


                            1 Reply
                            1. re: valerie

                              awww...thank you Valerie (^_^)...just made it for an office pot luck and it was gone in 30 mins!

                            2. Grandmamas Orange Cake posted by Tehama

                              I cant find the thread, but someone posted a recipe called Devil/reviled Drumsticks. Marinade chicken legs, rubbed with mustard wine pasted and breaded then baked.

                              5 Replies
                              1. re: viperlush

                                Devil drumsticks....can't seem to find it. My "search" skills are really bad, maybe someone else will sniff this one out.

                                1. re: cstout

                                  Thanks for looking. Its one of those where I can't remember the name of the recipe, i think it is on a thread about different ways to cook chicken or cooking for a crowd and I cant remember the year it was started or whom by. I have been able to try to duplicate it, but cant get it right.

                                  And I would also like to add jfoods salmon croquettes (please lets not rehash the authenticity debate and what makes a croquette). Part of our regular rotation as a cheap way to get more fish in our diet.

                                  Thank you to all hounds who have shared your recipes.

                                  1. re: viperlush

                                    "Authenticity debates"...we are just sharing recipes & it is OK if we took some one's recipe & tweaked it to make it our "favorite" recipe. It's all fun & good food, no matter whose it is or whatever.

                                    Anxious to find the salmon croquettes...love them. Chicken is always good too.

                                2. Best Chow Recipes- A collection of recipes posted on Chow Boards.


                                  1 Reply
                                  1. re: Antilope

                                    I was going to suggest that thread too! I have it in my Saved Topics.

                                  2. Avgolemono soup. I have doctored the orginal recipe but i make a douoble batch every week and have for almost 2 years. here is my version.


                                    1 roasted chicken (meat shredded)

                                    1 carrot, finely chopped

                                    4 cloves garlic, smashed and chopped

                                    1 1/2 stalks celery, finely chopped

                                    1/2 Spanish or sweet onion, finely chopped

                                    2 fresh bay leaves or 3 dried leaves

                                    3 large sprigs thyme

                                    olive oil

                                    2 32 oz chicken broth

                                    white wine to taste

                                    2 bay leaves (optional)

                                    extra better than bullion to taste

                                    1/2 cup orzo

                                    4 large eggs room temp

                                    1/3 cup lemon juice (or more)

                                    fresh dill

                                    salt and pepper


                                    In a large, heavy pot, warm the blended oil over medium-high heat. Add all the vegetables and cook until softened but not browned, about 3 to 5 minutes. Add the bay leaves and thyme, then deglaze the pot with the white wine and cook until it completely evaporates. add broth and bring to a boil. Add orzo and cook until al dente (10 min).Turn off heat and remove one cup of broth from the pot (without any orzo in it.) Let it cool for 5 minutes. Put eggs and juice in blender and process until smooth and frothy. With blender on, slowly pour the one cup of cooled broth that you removed from the pot into the blender and process until smooth. This is to thin out the eggs a little more so they will blend in to the soup obediently later on.

                                    Add chicken to the broth.

                                    Bring to a simmer and cook for 5 minutes or until orzo is tender. Reduce heat to low.

                                    Slowly pour in egg mixture, stirring constantly, until soup is heated through, about 1-2 minutes.

                                    1 Reply
                                    1. Linguafood's heavenly tofu recipe is something I make probably at least once a month.

                                      7 Replies
                                      1. re: JungMann

                                        Would you be so kind as to provide a link? I can't find it.

                                        1. re: pikawicca

                                          *whew* linguafood's recipe was harder to find than I thought. Here it is: http://chowhound.chow.com/topics/6931...

                                          1. re: maplesugar

                                            Thank you so much; that looks delicious.

                                            1. re: JungMann

                                              second this. it's a go-to recipe for us when we're tired and don't feel like cooking much. tasty, filling, and lots of umami. I add a little sugar and cut the oyster sauce back a tad.

                                            2. 3 that I've made with great success:

                                              The Wilton recipe for Spritz Cookies, that was linked by Hill J in this thread, along with a lot of helpful hints from her on decorating. http://chowhound.chow.com/topics/751308

                                              The recipe for spicy, samosa-filled wonton wrappers by Layne Murphy in this thread: http://chowhound.chow.com/topics/720583

                                              The recipe for Danish cookies from Cathleen H in this thread: http://chowhound.chow.com/topics/748811

                                              4 Replies
                                              1. re: masha

                                                These links are great...have not seen these before..great surprises popping up here to visit or revisit.

                                                1. re: masha

                                                  hi masha,how nice to see you here and (again!) I'm really happy the spritz cookies have been a hit for you.

                                                  1. re: HillJ

                                                    HillJ, you are welcome. Of all the cookies that I made last Christmas, they were clearly the favorites. I've been meaning to make them at other times of the year but haven't quite managed to.

                                                    1. re: masha

                                                      masha, some of the summer uses for the "guns" include: herbed crackers, citrus sugar cookies, cheese crackers and for decorated whipped icing.

                                                2. Unfortunately, I don't know whose recipe this is, but I got it from here, and it is the BEST.

                                                  Chowhound meatballs

                                                  1. It's simple....throw 1 lb. each of ground sirloin, pork and veal in a large bowl. Add 5 eggs, 3 TB. minced garlic, 1/2 cup grated pecorino romano (no substitute), 1 cup dried Italian style bread crumbs, healthy dash of dried oregano, basil, sea salt, ground pepper, and 2 oz. tomato paste. Roll them up by hand. Spray a baking sheet with oil spray and lay the in a preheated 350 degree oven for 20-30 minutes, turning 1/2 way. proceed to cook them on low in your favorite robust tomato sauce recipe. If you're like me, that's 5-6 hours on the first day, 3-4 the next...then nirvana...!!! These will be the most tasty and moist misshapen meatballs you've ever eaten.

                                                  6 Replies
                                                  1. re: laliz

                                                    "Don't know whose recipe this is"...I just copied the recipes to a folder called Chowhound & that was it. Hopefully the person who posted the recipe will see pop it up again & smile in knowing it is theirs.

                                                    Unfortunately, my computer crashed a while back & could not retrieve my folder, so now I don't even have my "favorite" recipes anymore.

                                                    Anyway, thanks to all those folks that we cannot give credit to...we love your recipes!!!

                                                    1. re: laliz

                                                      Laliz, thanks for posting this meatball recipe. I haven't tried it yet. While I have had terrific meatballs, I have yet to make my own that were comparable. I'll give this recipe a whirl!

                                                        1. re: Antilope

                                                          Thanks for the link Antilope. I look forward to making great meatballs! I'll report back.

                                                          1. re: TrishUntrapped

                                                            That was the original link to the meatball recipe that laliz was referring to

                                                      1. This is one of the few recipes that has impressed me.... the process and preparation is well thought out for the cutlets..

                                                        It's from Three Gigs....on how to make Veal Parmigiana/Parmesan


                                                        I do mine using a bunch of tricks I've picked up in various restaurants over the years.

                                                        Put a heavy aluminum or cast iron sheet or tray in the freezer.
                                                        Heavily flour a cutting board with flour mixed with *finely ground* pepper (not too much), oregano, basil and marjoram (seasoned flour, as it were).
                                                        Place your veal on the flour mix.
                                                        Cover with plastic wrap and pound it as thin as you can without it falling apart.
                                                        Fold the veal in thirds, like the way you'd fold a piece of paper before you put it in a #10 envelope, *flour side in*.
                                                        Lightly dredge the outside in flour, place *seam side down* on some plastic wrap.
                                                        When finished pounding and forming all your veal, transfer them (still on the plastic wrap) onto the tray you have in the freezer.
                                                        Let them sit in the freezer for about 10 to 15 minutes, just long enough so that there's a 'shell' of frozen veal on each, and the seam on the bottom is frozen shut.
                                                        Dip in beaten egg, then a mix of 2/3 seasoned bread crumbs and 1/3 parmesan cheese.
                                                        --optional-- I like more breading on mine, so I return them to the freezer for 5 minutes, re-dip them in egg and more bread crumbs.
                                                        Pan fry in a cast iron skillet on medium heat, turning once. The oil is up to you. The temp is somewhat critical here, as you want the veal completely cooked through, without the outside getting too browned.
                                                        Brush or very sparingly spoon and spread sauce on top each piece, then cover with mozzarella cheese. I prefer sliced cheese as it keeps the cheese/meat ratio uniform over the whole piece. Sprinkle some parmesan on top. Place on a sheet tray and bake at 225 until the cheese is melted through.
                                                        Put some sauce on a plate, put the finished piece on top of the sauce, and a spoonful of sauce in the center of the cheese.

                                                        The whys and wherefores:
                                                        Pounding on the spiced flour helps the veal spread more easily, so it gets thinner. Pounding makes it more tender, and pounding it very thin makes it as tender as possible. Folding in thirds brings it back to a good thickness overall. You fold the spicy flour side in so that the flour absorbs any liquid from the veal while it's cooking. This keeps it moist and tasty, plus the flour keeps it held together better. You freeze it just enough to freeze the seam shut. The metal tray helps by being a 'heat sink'. I bread mine twice to get a nice ratio of meat to breading. They go back in the freezer after the first breading to keep the seam closed. I use a cast iron skillet when pan frying them because I want the oil in the pan to drop in temperature as little as possible when the veal is added, to keep the breading from soaking up too much oil. I only put a very small amount of sauce on before I put the cheese on so that the cheese "adheres" to the veal better. I hate picking up a bite of parm and having it drag the cheese off the rest of the piece because it's floating on sauce. You could alternately use no sauce under the cheese, but I find that a bit too crunchy. I bake them without sauce under them so they don't get soggy. Temp is 225F (just above boiling) so that the cheese melts slowly while the veal re-warms. Sauce on the plate then veal on the sauce, plus the extra spoon of sauce on top for taste and presentation.

                                                        2 Replies
                                                        1. re: fourunder

                                                          Veal Parmigiana/Parmesan- wow, that was a cooking class in itself. Thanks so much for sharing your tips & techniques to go with it.What more could a recipe ask for??? Thanks a bunch!

                                                          1. re: cstout

                                                            I thought my method was pretty good, but after reading that, I felt like an amateur. Below is a link to my preparation, or method.....and others as well. Give it a read when you have time. It's worth saving the topic/thread....as there are many good ideas and preferences on how to keep the cutlets crispy.


                                                        2. I'm sure there are many, but what first came to mind was Candy's Chocolate Poundcake.
                                                          Delicious, and a great do-ahead dessert as it improves over a day or two.


                                                          Not exactly a recipe, but I learned to add water to meatballs and burgers and that has made a big difference!

                                                          Pork shoulder coated with fennel seed, garlic, sage. Slow-roasted in the oven. There were several great recipes posted during a flurry of pork shoulder excitement (I recall that Will Owen had one that seemed well-loved) and I've probably taken ideas from all of them and made the shoulders various ways. It's become one of my favorite things.

                                                          I know there are many, many more but these are the first to pop up.

                                                          Great thread idea, cstout.

                                                          2 Replies
                                                          1. re: AnneMarieDear

                                                            Chocolate Pound cake...my my that is a good recipe.

                                                            I will have to go over to the Pork shoulder excitement & see what Will Owen was up to.

                                                            How much water do you add per pound to the meatballs?

                                                            1. re: cstout

                                                              I tried the chocolate poundcake this weekend. So wonderful! Thanks for this thread!

                                                          2. The most inspiring contribution, if not the best recipe that I've read on this board was for Zuni chicken (and cookbook rec), coming from this thread: http://chowhound.chow.com/topics/2776....

                                                            5 Replies
                                                            1. re: lilgi

                                                              Favorite cookbooks can count too...whichever ones you repeatedly go to for favorite recipes.
                                                              Am going to your link right now!

                                                              1. re: lilgi

                                                                I was also inspired to buy the Zuni cookbook here...and although I love the Zuni chicken, Jfood's method for roast chicken posted on the Home Cooking Board is so much easier and comes out perfectly without smoking up the house! As someone upthread mentioned, Jfood's salmon croquettes are really good too. I kind of miss that dog.....

                                                                1. re: Marge


                                                                  You can find Jfood over at CT Bites as both a writer and team contributor, Marge.

                                                                    1. re: Marge

                                                                      But the best part of that recipe is the bread salad in combination with the chicken, and I always roast 2 chickens just under 3 pounds in a 12-inch cast iron skillet. Since I usually double the chicken I raise the temperature to 525 - still it seems strange that I've never had a smoking problem, just a messy oven as the tradeoff.

                                                                  1. How did I forget this one? JoanN taught me to make do-ahead gravy. Georgia Sommers posted below Joan to say she used vermouth. I do, too. This recipe is excellent and easy. Thanks, JoanN!


                                                                    1 Reply
                                                                    1. re: AnneMarieDear

                                                                      Make ahead turkey gravy - absolutely great....hate trying to make gravy at the last minute when things are crazy & I am always afraid it will mess up.

                                                                      Also, the dinner rolls are something I fret over too...another disaster waiting to happen in my kitchen. If I can get those 2 items right, I feel so good.

                                                                      Now you got me thinking of making a whole "make ahead Thanksgiving dinner", am I dreaming or what???

                                                                      Thanks to you & JoanN.

                                                                    2. ghg's black bean dip recipe and ghg for being the super-linker to so many recipe threads I would have otherwise lost!

                                                                      that dirty recipes thread has been passed around to my food loving friends for quite a while. gems in there.

                                                                      all the CH's who navigated my sojourn into rugelach baking you really pulled me through.

                                                                      and recently C1's baklava primer.

                                                                      all great souls of recipe-land.

                                                                      16 Replies
                                                                      1. re: HillJ

                                                                        GHGs Healthy Black Bean Dip was the first thing that came to mind!

                                                                        Second has to be that Million Dollar Moroccan Chicken recipe that was a Pillsbury winner back in the 1970s.
                                                                        http://www.food.com/recipe/million-do... back in the 1970s.

                                                                        Give me a minute and I'll think of 20 more.

                                                                        1. re: coll

                                                                          I found the original link to the recipe for the black bean dip.

                                                                          1. re: HillJ

                                                                            My BIL is addicted to this, and has no idea how healthy it really is. I have to make it every time he comes over, no problem since it takes about 3 minutes!

                                                                            1. re: coll

                                                                              So true! I like ghg's chips that she serves along with as well.
                                                                              Oh, I so agree about the give me time...20 more! Treasures.

                                                                              1. re: HillJ

                                                                                I figure this is the least I can do, for all I've gotten over the years on this website.

                                                                                Lots of shrimp recipes, favorites are a special shrimp scampi with bread crumb topping, and a shrimp and grits that, although it came from New Orleans, turns out to be Greek based.

                                                                                Appetizers, different tapenades (the one with figs is my favorite) and then there's ajvar....OMG! I now serve these healthy dips with drinks and think I am starting a trend in my circle.

                                                                                Soups: Pozole, I never would have tried to make it before. Two sort of similar soups, both spicy and orange, I can't say which is the better one. I just call them Szechuan Soup and African Soup (so my husband doesn't know they are made of carrots, and yams, respectively.)

                                                                                Sides would be Smash Hots http://thepioneerwoman.com/cooking/20...

                                                                                or Funeral Potatoes http://jamiecooksitup.blogspot.com/20...
                                                                                .... both on the trashy thread.

                                                                                Vegetables, love the ethnic stuff. Lebanese green beans, aloo gobi or sambar suit me fine. But Candy posted a simple green bean recipe that can't be beat.

                                                                                And please, people, don't stop the Christmas cookie threads every year, I had to start a book for myself so I don't forget them all!

                                                                                This is just the tip of the iceberg........Now let me find them so I can post! If I can't I'll write them out in the next day or so.

                                                                                1. re: coll

                                                                                  I would like the pozole recipe. I had a cold last month so I riffed a cross between pozole and chilate de pollo and was surprised at the simplicity. Wouldn't mind a good recipe to work off of.

                                                                                  1. re: JungMann

                                                                                    Mine is a riff too, I was informed here that it's not authentic, but it immediately went on regular rotation in our house.

                                                                                    2 or 3 lbs of bone in country ribs (you're supposed to use a pigs head I gather!)
                                                                                    6 cloves of garlic
                                                                                    4 cups of broth, I use chicken with some ham base added in
                                                                                    1 or 2 cans of fire roasted diced green chiles (Trader Joe)
                                                                                    tsp oregano, half teaspoon cumin, maybe a bit of chili powder or red pepper flakes
                                                                                    small onion/shallot, chopped
                                                                                    29 oz can of hominy, I use Goya but hear Bush is better

                                                                                    To serve on the side:
                                                                                    corn tortillas, cut in strips and fried
                                                                                    diced avocado
                                                                                    chopped lettuce and onion
                                                                                    thin sliced radishes
                                                                                    lime wedges to squeeze in

                                                                                    Pressure cook pork with water to cover, with 4 sliced garlic cloves and oregano, half hour (or do it the slow way in the oven)

                                                                                    Cut onion/shallot /other 2 garlic cloves roughly. Puree in blender with diced green chiles and liquid from the can, plus 2 tsp salt. Can also add some red pepper flakes or hot sauce if you like it really spicy.

                                                                                    Shred cooked pork and use 2 cups of its liquid to reheat. Rinse and drain hominy. Add to pot of meat with quart of broth and onion/chile blend, then simmer 30 minutes.

                                                                                    Meanwhile fry the tortillas, cut up the other condiments and serve all on the side with bowls of soup, to add in.

                                                                                    Believe it or not, the radish and lettuce really make this dish! I never would have tried making this, I knew of it from local Spanish delis but had no idea exactly what it was. So many people here always mentioned it as a favorite comfort food, and now I know why!

                                                                                    1. re: coll

                                                                                      Sounds like a nice take on pozole verde. I wanted to go red, so I used a combination of guajillos and anchos steeped in hot water, then pureed with the chicken broth, garlic, cumin and oregano. Lots of complexity for so few ingredients! And yes, the radish and lettuce make it! I also need some cilantro and freshly chopped onions on mine.

                                                                                      1. re: JungMann

                                                                                        The funny thing is, I really should just get some locally to see what it's supposed to be like. Or make up a new name? Cilantro, I usually hate but love Vietnamese "cilantro", luckily I found some to grow this year so will add to the recipe right now.

                                                                                        My recipes never stop evolving......

                                                                                  2. re: coll

                                                                                    I see I can't add on anymore (time flies when you're having fun) so if anyone can't find any of these recipes let me know, I would love to share.

                                                                                    1. re: coll

                                                                                      coll - thanks for posting the link for the funeral potatoes - i just made a similar one this past weekend which I had been salivating for that I took from this site although I can't find where now - - and it was so disappointing - it called for frozen hash browns, only one can of soup, diced onion, no cornflake topping - i had to bake it much longer than the recipe indicated for it to get brown at all on top ---- just not a keeper at all. I think I have to give your posted one a try.

                                                                                      1. re: smilingal

                                                                                        I have this book & it has funeral potatoes in it...also some other good recipes too....they are not heart healthy though...just a lot of casseroles, salads & desserts.


                                                                                      2. re: coll

                                                                                        I would love some of the tapenade recipes!! Please post or link?

                                                                                        1. re: IndyGirl

                                                                                          Here's the fig, it's the only one I make anymore. I'll try to find my other old ones too, but I've having bad luck with that lately!


                                                                                          I probably got this recipe here, although I've embellished it over time:

                                                                                          FIG TAPENADE

                                                                                          1.5 cups fresh figs (and a couple of plums too if you can get locally, that really makes it)

                                                                                          1/4 cup dried apricots

                                                                                          toasted pignolia, to taste

                                                                                          1/2 cup pitted Kalamata olives

                                                                                          Tbsp each: Balsamic vinegar, lemon juice

                                                                                          a dab of dijon

                                                                                          2 Tbsp olive oil

                                                                                          Tbsp capers, maybe some anchovy too?

                                                                                          1.5 Tbsp fresh thyme

                                                                                          garlic (I just use a sprinkle of dried myself) and some salt and pepper

                                                                                          Mix in food processor. Serve on toast points, preferably with some crumbled cheese beneath. Freezes very well.

                                                                                          1. re: coll

                                                                                            That was fast! thank you so much!! I've saved it in my recipe software! I love figs so this is perfect...

                                                                                            1. re: IndyGirl

                                                                                              This is great as a sandwich spread too, with grilled vegetables, hope you love it as much as I do!

                                                                            2. Maw Maw's (or something like that) red velvet cake - but the recipe that stuck was for the frosting, which involved a lot of cornstarch, and boiling milk and butter and MAN was it just about perfect on a RV cake.

                                                                              1 Reply
                                                                              1. Paul Prudhomme's Cajun Meatloaf (posted here http://chowhound.chow.com/topics/3621...). It is, indeed, the best darned meatloaf ever.

                                                                                I prefer this copy of the recipe, though, as the first one given in that thread forgot the celery: http://www.google.com/url?sa=t&amp;rc...

                                                                                2 Replies
                                                                                1. re: shanagain

                                                                                  I agree. Best meatloaf on the planet.

                                                                                  1. re: shanagain

                                                                                    Yes, that is a good one and I've made it several times. At the end of the day, I lean towards the recipe my mom made but variation is welcome.

                                                                                  2. Two that come to mind (aside from those gleaned from COTM) would be Chicken Adobo from "Obsessed with Chicken Adobo" and those potatoes that were, I think called "Crash Hot Potatoes."

                                                                                    1. Two stand out from the past winter
                                                                                      one is a refrigerator bread dough that keeps for 2 weeks and makes three loaves
                                                                                      the other was a pasta pantry dish using TJ's articoke dip and procuitto
                                                                                      Of course I can't find the links but I have them on paper (somewhere)

                                                                                      Both were made several times and shared with co-workers who made the pasta and raved about it!
                                                                                      I think BananaBL and Weeziedoesit were the contributors but I have gotten many ideas and tips from this board. I eat vicariously with Harters and Jungmann while married to a diehard wimpy eater. And he grows less wimpy every day- we now eat Chicken Tika Masala regularly.

                                                                                      3 Replies
                                                                                      1. re: Berheenia

                                                                                        Would you share the recipe for the pasta with TJs artichoke dip. I couldn't find it even though I searched every way I could think of. I really like quick meals using already prepared ingredients. Thanks.

                                                                                        1. re: fleck

                                                                                          A package of Trader Joes parmesan spinach dip from the freezer section
                                                                                          stirred into cooked penne with broccoli, grape tomatoes, artichoke
                                                                                          hearts, prosciutto and capers.

                                                                                        2. re: Berheenia

                                                                                          I found a word doc with the bread recipe - I like a big print out when I cook. Here it is

                                                                                          It was the basic Artisan Bread in 5 Minutes a Day recipe.
                                                                                          Put 3 cups lukewarm water in a bowl. Sprinkle in 1 & 1/2 pkg of yeast and 1 & 1/2 Tablespoons of salt. Add 6 1/2 cups AP flour and mix until uniform. Don't knead. Let rise until it's flat on top and has started to deflate (2-5 hours, depending on how warm the water was). Cover with plastic wrap and put in the fridge.
                                                                                          Let it age in the fridge for 1-14 days (I did 3 or 4 and it had good-but-fairly-subtle sourdough flavour).
                                                                                          40 minutes before you bake it, take out a grapefruit-sized blob (the recipe should make 4 loaves) and form it into a ball, stretching the dough around to the bottom to form what the recipe refers to as a "gluten cloak". Sprinkle a board with cornmeal and let the dough rest for 40 mins.
                                                                                          20 minutes before you bake, put your baking stone (or cast iron skillet) on the lowest rack and place an empty broiler tray anywhere else in the oven. Preheat the oven to 450F.
                                                                                          When the oven is 20 minutes preheated, sprinkle your loaf with flour and slash the top. Slide the loaf onto the baking stone (or cast iron skillet) and pour a cup of water into the broiler tray. Close the oven quickly and bake for about 30 minutes, or until golden and crispy. Cool on a rack.

                                                                                        3. TorontoJo's cooked flour frosting and PlanoJane's cabbage rolls. M m good!

                                                                                          17 Replies
                                                                                          1. re: buttertart

                                                                                            I can't seem to find PlanoJane's cabbage rolls... and you have me intrigued! Help?

                                                                                              1. re: Antilope

                                                                                                Awesome! I was looking desperately for PlanoJane... Saving these here!

                                                                                                1. re: GulaSocordia

                                                                                                  The screen name had Plano in it...not Jane? These aren't the same. :(

                                                                                                  1. re: buttertart

                                                                                                    Plano Rose? I didn't turn up her recipe in a search, but search showed she has posted in a number of threads about cabbage rolls/stuffed cabbage over the years.

                                                                                                        1. re: Antilope

                                                                                                          @Antilope...ALL RESPECT to you...I googled and tried to find this and could NOT...you definitely rule...and I feel I must make this next week to show my appreciation! thanks!

                                                                                                            1. re: Antilope

                                                                                                              Today is my birthday. What a cheerful pick-me-up to see you've resurrected my recipe from nine years ago.

                                                                                                              1. re: Plano Rose

                                                                                                                Happy Birthday, and many more!!!!

                                                                                                                  1. re: Plano Rose

                                                                                                                    Best wishes! Hope today is lovely.

                                                                                                                        1. re: Plano Rose

                                                                                                                          Hadn't seen you around much lately, but happy birthday, and that's a heck of a recipe.

                                                                                                                          1. re: buttertart

                                                                                                                            Happy birthday, Plano Rose, and thanks to Antilope for hunting down the recipe!

                                                                                                          1. Galley girl's pear cake (also referred to as part tart) is excellent. It surfaces in a lot of different posts.

                                                                                                            4 Replies
                                                                                                            1. re: TerriL

                                                                                                              Wow, how could I forget Galleygirl's pear tart! Great recipe: http://chowhound.chow.com/topics/283632

                                                                                                              I'm a big fan of it made with sour cherries, too: http://chowhound.chow.com/topics/281699

                                                                                                              I also have really enjoyed this steamed persimmon pudding at holiday time, from Caitlin Wheeler (who I think now posts under another name): http://chowhound.chow.com/topics/2906...

                                                                                                              1. re: TerriL

                                                                                                                Yes, that and krissywats' Elvis cake are two I make all the time.


                                                                                                                And, there's this lemon mascarpone mousse:


                                                                                                                Along the lemon mascarpone idea, this cake is another regular:


                                                                                                                1. re: chowser

                                                                                                                  that lemon mascarpone and lemon curd cake is a beaut!!! I make that one for lemon-loving friends' birthdays!

                                                                                                                2. re: TerriL

                                                                                                                  Yes! I think I made that cake a dozen times the first year. It's far less often now, but it's still wonderful every time.

                                                                                                                3. antilopes immersion blender homemade mayo recipe was a revelation to me.

                                                                                                                  could never get it to thicken up correctly in the blender and then cleaning the whole thing so onerous i never did it, and then...

                                                                                                                  have not bought mayo in ages.

                                                                                                                  Homemade Best Foods/Hellmans Mayonnaise using stick blender

                                                                                                                  1 whole egg, medium or large size
                                                                                                                  1 Tablespoon lemon juice (bottled ok
                                                                                                                  )1 teaspoon distilled white vinegar
                                                                                                                  1 teaspoon dry mustard (or 1/4 tsp prepared yellow mustard)
                                                                                                                  1/4 teaspoon table salt
                                                                                                                  dash white pepper
                                                                                                                  1 cup vegetable (canola) oil, room temperature

                                                                                                                  Break egg into bottom of 1-quart canning jar or other tall narrow jar that allows you to immerse the mixing blades of a stick blender all the way to the bottom. The jar should be only slightly wider than the end of the stick blender.

                                                                                                                  Add lemon juice, vinegar, mustard, table salt and white pepper.

                                                                                                                  Add 1 cup of vegetable oil.

                                                                                                                  Place mixing blades of stick blender (turned off) all the way to the bottom of the jar, pressing
                                                                                                                  down over the egg.

                                                                                                                  Turn stick blender on high speed, hold in place at bottom of jar for about 5-seconds until you see mayonnaise form under stick blender's mixing blades.

                                                                                                                  Slowly pull stick blender upward until the mixing blades reaches top of jar, taking about
                                                                                                                  more 5-seconds. The stick blender will turn the oil into mayonnaise as it is pulled slowly to the
                                                                                                                  top of the jar.

                                                                                                                  After chilling in the fridge, this mayonnaise gets slightly thicker and tastes very much like Best Foods/Hellman's Mayonnaise.

                                                                                                                  Makes about 1 cup of mayonnaise.

                                                                                                                  1. A couple come to mind right off the bat, but there have been so many I have loved. I don't know what I did before I came to these boards. Completely changed my life. And while I'm here, I just want to say thank you to everyone for sharing. I get so inspired by all the things you make. Sometimes it gives me the "umph" to try something I never thought of.

                                                                                                                    LindaWhit's Hungarian Chicken (a.k.a. Chicken Paprikash) http://chowhound.chow.com/topics/7409...

                                                                                                                    Cherylptw's Grand Prize Winning Sweet Potato Hash http://chowhound.chow.com/topics/7035...

                                                                                                                    mamachef's German Potato Salad http://chowhound.chow.com/topics/8280...

                                                                                                                    1. There are so many and the more I think about it, the more there are. The biggest one for me is the No Knead bread. I started w/ that and now make different kinds of bread often. It was the gateway drug to my bread starch-fest.

                                                                                                                      14 Replies
                                                                                                                      1. re: chowser

                                                                                                                        +1 Chowser, I make No knead bread a couple times a week, and love the bread and variations, plus have saved SO much money, not buying a baguette every day!

                                                                                                                        1. re: gingershelley

                                                                                                                          I think this is why I won't make the no-knead bread. I'd go all starchaholic on everyone!

                                                                                                                          1. re: LindaWhit

                                                                                                                            LOL, but I really did for a while! I still do but it's much more moderated now. And, I don't do it in the summer because it's just too hot to crank up the oven that high.

                                                                                                                        2. re: chowser

                                                                                                                          weight watchers and summer should be definite reasons not to be yearning for the bread recipe --- but pretty please - would you reprint it here?

                                                                                                                          1. re: smilingal

                                                                                                                            Here's the original recipe:


                                                                                                                            It makes a very slack dough (you can youtube it). In My Bread, Lahey cut the water down to 1 1/3 c. I double the salt. It's amazing how easy it is.

                                                                                                                            1. re: chowser


                                                                                                                              :::::Fingers in front of eyes (when I'm not typing):::::

                                                                                                                              I can't READ you! I can't READ you!

                                                                                                                              1. re: chowser

                                                                                                                                chowser - thanks so much -- so it is.....
                                                                                                                                3 cups all-purpose or bread flour, more for dusting
                                                                                                                                ¼ teaspoon instant yeast
                                                                                                                                1¼ teaspoons salt
                                                                                                                                Cornmeal or wheat bran as needed.

                                                                                                                                BUT changing the water to 1 1/3 cups and salt to 21/2 tsp? thanks - I hope I have the same success - bread always intimidates me.

                                                                                                                                1. re: smilingal

                                                                                                                                  The first time I made a loaf, I was hooked. The bread sings after it comes out of the oven (well, whistles). Even if the dough doesn't look "right", it turns out. The hardest part if letting it rest after it's out of the oven. Here is a video of it--keep in mind this was the first version and the dough is much more hydrated. It works great w/ that level of hydration but it's harder to handle.


                                                                                                                                  The other thing I do is turn the dough out on a piece of parchment for the final rest. Just slide the dough, on the parchment into the baking container. The bread does take a funnier shape, not as nice of a boule shape, because of the parchment but it makes it much easier. You could cut it so the parchment is only slightly larger than the dough but leave on edge longer so you can pull it into the pot.

                                                                                                                                  1. re: chowser

                                                                                                                                    chowser, I put the dough on parchment and then slide it into a 9" fry pan for the final rest. It keeps a pretty good shape that way.

                                                                                                                                    1. re: bear

                                                                                                                                      Do you bake in the pan? The problem I have w/the it is the wrinkles in the parchment, no biggie but just not smooth.

                                                                                                                                      1. re: chowser

                                                                                                                                        No, I bake it in the Dutch oven. Resting in the pan does help keep the shape before I put it in the preheated Dutch oven. I'll have to pay more attention to see if it still wrinkles, though.

                                                                                                                                        1. re: bear

                                                                                                                                          Mine folds like a muffin in a cup--no big deal as I said but it's not the pretty round boule. It's like this picture I found, see how the dough folded around the parchment:


                                                                                                                                    2. re: chowser

                                                                                                                                      so instead of the cotton towel - is that when you are using the parchment? And do you cover it with a cotton towel? Also, do you think it makes a difference if you use flour, cornmeal or wheatbran to coat and dust?

                                                                                                                                      1. re: smilingal

                                                                                                                                        No cotton towel. Just put it on parchment, cover loosely w/ plastic wrap. I've never used wheatbran. I prefer flour to cornmeal because I like the look of the coated bread--it makes it look so authentic. But, functionally, both corn meal and flour work the same, imo.

                                                                                                                            2. Ruby Red Grapefruit Granita!!! Couldn't be easier and with fresh tarragon from the garden it's a hit.....would love to give credit but I honestly can't remember who posted it.....but Thank You!

                                                                                                                              1. This is a blast from the past and I doubt I'll be able to find it but Sir Gawain's cake. Honestly been meaning to try it for years but there was a great deal of discussion and love for it.

                                                                                                                                1 Reply
                                                                                                                                1. Before trying hannaone's bibimbap and dolsot bibimbap recipes (http://chowhound.chow.com/topics/611934), they were only a restaurant treat for me. Now I can happily make it at home.

                                                                                                                                  1. Yeah, there ARE so many great recipes shared so graciously on these boards...I agree with GHG's black bean dip...awesome...and Robert Lauriston's Cilantro Rice is da bomb around my house...and this one for Ma Po Tofu from Mabziegurl a long time ago when there was another great thread "Your Most Requested Dish Recipe"

                                                                                                                                    2 Replies
                                                                                                                                    1. re: Val

                                                                                                                                      Oh the cilantro rice by RL's wife is da bomb!

                                                                                                                                      1. re: Val

                                                                                                                                        I make the cilantro rice every time I make anything remotely resembling tex-mex. It's SUCH a winner of a recipe!

                                                                                                                                      2. mamachef's thighs (aka Gwenyth Paltrow's thighs from BA) were/are a revelation in crispy skin:


                                                                                                                                        •6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
                                                                                                                                        •Kosher salt and freshly ground pepper
                                                                                                                                        •1 tablespoon vegetable oil


                                                                                                                                        •Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high[SHOULD BE MEDIUM/MEDIUM/LOW]; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.

                                                                                                                                        •Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

                                                                                                                                        1. Osso Buco - posted by Leper on 2/17/2004 at 18:52:16 I
                                                                                                                                          t is the only recipe I use for Osso Buco and it is delicious!
                                                                                                                                          Thanks Leper, wherever you are.
                                                                                                                                          I tried unsuccessfully to search CH so that I could post a link. Maybe someone else, perhaps a Mod, can do this?

                                                                                                                                          3 Replies
                                                                                                                                            1. re: lilgi

                                                                                                                                              YES! Leper reposted it in 2004 with some funny comments and that is the one I work off of when I do Osso Buco.

                                                                                                                                              The one from 2003 that you posted is a little nicer and neater and I will use it from now on - MILLE GRAZIE!

                                                                                                                                              Try it, you'll like it!

                                                                                                                                              1. re: prio girl

                                                                                                                                                You're welcome! Glad I was able to find it for you :)

                                                                                                                                          1. souschef's divine chocolate/hazelnut/fig cake, with the superexciting texture from the fig seeds. And the gianduja in it. Must make another one soon!
                                                                                                                                            And thanks to whomever it was who introduced the fabulous Japanese cheesecake, I adore it.

                                                                                                                                            9 Replies
                                                                                                                                            1. re: buttertart

                                                                                                                                              Do you have a link for the chocolate/hazelnut/fig cake? It sounds wonderful!

                                                                                                                                              1. re: meatn3


                                                                                                                                                And a picture on the same thread just a few posts above - also by souschef.

                                                                                                                                                1. re: LindaWhit

                                                                                                                                                  souschef's screen name should be maitrechefpatissier.

                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                    Thank you! Fig season is approaching and I'm always looking for new recipes. I end up drying a great many so this recipe is very tempting!

                                                                                                                                                  1. re: HillJ

                                                                                                                                                    http://www.food.com/recipe/Japanese-C... this one, actually, but I put the whole 8 oz of crream cheese in (because I know I'd find the other 1 oz in the fridge an advanced state of decrepitude a good long while after). I don't glaze or put fruit on it. One time I folded in some pitted sour cherries (oh momma) and once a couple of oz of melted choc and some raspberries, though.

                                                                                                                                                      1. re: buttertart

                                                                                                                                                        I made this a few months ago and yesterday made 2 more, this time with the 8 oz (instead of just 7 oz) of cream cheese.

                                                                                                                                                        Every time it's come out perfectly. I do think it could use a teeny bit more sugar (calls for only 1/2 cup and I DID make the effort and bought superfine sugar). Very light. I use apricot preserve glaze. You don't feel heavy, lethargic eating this after a dinner party.

                                                                                                                                                        I use an oven thermometer because I know my oven is slightly hotter than it should be.

                                                                                                                                                  2. A shoutout to Mrs. Smith, wherever she may now be, for her blueberry muffin recipe.


                                                                                                                                                    I don't much care for muffins usually, but I've made these many times and pray for overnight guests so I have an excuse to make them again. Lots of other good recipes on that thread, too.

                                                                                                                                                    1 Reply
                                                                                                                                                      1. re: jill kibler

                                                                                                                                                        I made those and they are too good to be true!

                                                                                                                                                        1. I got the best peanut butter cookie recipe from here but I have no idea who posted it - I've scribbled it down on a bit of paper. Minimal effort as it involves a food processor.

                                                                                                                                                          6 Replies
                                                                                                                                                            1. re: serah

                                                                                                                                                              Glad you like it. I still make these at least a few times per month.

                                                                                                                                                                1. re: Antilope

                                                                                                                                                                  Yup, that's my go to recipe for pb cookies these days! Yay, mamachef!

                                                                                                                                                                2. re: mamachef

                                                                                                                                                                  WOW mamachef, I just made these cookies today and they are seriously the best peanut butter cookies I've ever had. I just want to say thanks for sharing this recipe with everyone! They are perfect texturally, in taste, and in the ease of making them. I saw this recipe on another board some time ago, but didn't get around to making them until today and now I'm kicking myself for not trying them sooner! I made this recipe using butter, just because margarine isn't something I usually have in the fridge, but now I'm wondering how margarine works better?

                                                                                                                                                                  By the way, I live alone...and I can't stop eating these darn cookies...and I made an entire batch...this could be really dangerous....

                                                                                                                                                                  1. re: yummfood

                                                                                                                                                                    It's funny, yummfood: I don't usually bake with it either, unless it happens to be cookies of some type. It's my experience (and only that) that butter tends to spread a little too much and the cookies can be almost too crispy and thin if that happens, but chilling the dough before using no matter what shortening you use circumvents that neatly.
                                                                                                                                                                    So glad you liked them. They are indeed dangerous. Bring it on, I'm game!!

                                                                                                                                                              1. 2 things I can think of right off the top of my head - now maybe not developed by a chowhounder, but I never would have found them without chowhoud. And last but not least - jfood's short ribs recipe.

                                                                                                                                                                Snazzy Mediterranean Delight
                                                                                                                                                                I found this dish on this site {chowhound}in the fall and it is a go-to now, a Mediterranean casserole with chickpeas, tomato, onion, eggplant, all baked together with a little broth. {Thx to google, this is Arabic Eggplant Stew from Sunset Magazine}

                                                                                                                                                                I roast the eggplant first (2 eggplants, cubed), sometimes with cubed butternut squash.

                                                                                                                                                                Saute two sliced onions. Then in a glass baking dish I combine the onions with the olive oil it was cooked in, roasted eggplant (and squash if using), about ten chopped Roma tomatoes, lots of fresh basil torn into ribbons, and one can chickpeas. Some Aleppo pepper if you're in a daring mood!

                                                                                                                                                                You can layer or not (eggplant on bottom, then onions, then tomatoes & chickpeas on top). Grind on lots of pepper. Add 1/2 cup broth or water. Bake in lower part of oven, 400, 40 to 60 minutes. Eat with toasty flatbread to dip. Sprinkle with parsley and parmesan or feta.

                                                                                                                                                                Leftovers are equally amazing. This is one of those that is so superior to how it appears upon glancing at the recipe/ingredients. Thank you, bakers delight.

                                                                                                                                                                Other comments - Good with greek yogurt or goat cheese on top. Or served over bulgur.

                                                                                                                                                                Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme
                                                                                                                                                                150 Best American Recipes – Main Dishes (from chowhound)
                                                                                                                                                                In addition to the lemon and fresh herbs, the chicken thighs are flavored with an emulsified mash of garlic, salt, and olive oil, called allioli. Serves six.

                                                                                                                                                                2 large cloves garlic
                                                                                                                                                                Coarse salt or sea salt
                                                                                                                                                                3 to 4 Tbs. extra-virgin olive oil
                                                                                                                                                                12 chicken thighs, trimmed of fat, rinsed, and patted dry
                                                                                                                                                                2 large lemons, each cut into six 1/4-inch rounds
                                                                                                                                                                1 bunch fresh rosemary, snipped into twelve 2-inch pieces
                                                                                                                                                                1 bunch fresh thyme, snipped into twelve 2-inch pieces
                                                                                                                                                                12 sage leaves
                                                                                                                                                                Freshly ground black pepper
                                                                                                                                                                Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste (or use a small mixing bowl and the back of a spoon, or mince the garlic very finely on a cutting board). Add the oil very slowly in drops while pounding and grinding the paste, continuing until the allioli is thick, creamy, and emulsified. Put the chicken in a bowl. Rub the allioli all over, including under the skin. Cover and refrigerate at least 2 hours or overnight.

                                                                                                                                                                Heat the oven to 425°F and set an oven rack in the middle of the oven. Arrange the lemon slices in one layer in a large shallow roasting pan or baking dish (9x13x2 inches is good). Top each slice with a piece of rosemary and thyme and a sage leaf. Set the chicken thighs, skin side up, on top; sprinkle them generously with salt and pepper. Bake until the skin is golden and the juices are clear, 45 minutes to 1 hour.

                                                                                                                                                                Sometimes the lemons and chicken produce a lot of juices, in which case you can make a delicious pan sauce. Transfer the chicken (keeping the herbs and lemon slices underneath) to a plate and cover loosely with foil. Tilt the pan to pool the juices in one corner. Spoon off the fat that rises to the top. Set the pan over medium heat (if the pan isn't flameproof, pour the juices into a small skillet) and scrape up any stuck-on juices. Let the juices boil and reduce so they thicken to a saucy consistency. Drizzle the sauce around, not on, the chicken to maintain the crisp skin.

                                                                                                                                                                1. Joe H's Garlic Bread to Die For:

                                                                                                                                                                  Completely out of this world. Folks will beg you to make this again and again.

                                                                                                                                                                  Cheers, Al.

                                                                                                                                                                  4 Replies
                                                                                                                                                                  1. re: CDouglas

                                                                                                                                                                    Garlic Bread, thanks so much for posting this-I don't think I would have ever come across it on Chow....number one I am not good at searching things out, well, no use going on to #2.

                                                                                                                                                                    Can't wait to try it.

                                                                                                                                                                    1. re: CDouglas

                                                                                                                                                                      CD, did you try the recipe using the addition of caraway seeds as opchef & JoeH recommended later?

                                                                                                                                                                      1. re: HillJ

                                                                                                                                                                        I am a huge fan of caraway seeds and always use them in this recipe. Kerrygold unsalted butter is also a key ingredient.

                                                                                                                                                                      2. re: CDouglas

                                                                                                                                                                        Yep, I have made this one over and over too!!

                                                                                                                                                                      3. Toasted Pistachio Gorgonzola Dolce Risotto:

                                                                                                                                                                        Another legendary and eccentric recipe from Joe H. I make this at least once per year. My forearm and grip strength have usually returned by then from the constant stirring of the previous batch.

                                                                                                                                                                        This is risotto as an art.


                                                                                                                                                                        1. One of my staples is this asian tofu sandwich, for which I cannot find the original link OR the original poster's name!

                                                                                                                                                                          Asian Tofu Sandwich

                                                                                                                                                                          firm tofu, thickly sliced
                                                                                                                                                                          soy sauce
                                                                                                                                                                          sesame oil
                                                                                                                                                                          chili flakes
                                                                                                                                                                          toasted baguette
                                                                                                                                                                          Asian slaw:
                                                                                                                                                                          julienned napa cabbage
                                                                                                                                                                          red peppers
                                                                                                                                                                          toasted sesame seeds
                                                                                                                                                                          rice wine vinegar
                                                                                                                                                                          soy sauce
                                                                                                                                                                          grated ginger
                                                                                                                                                                          sesame oil

                                                                                                                                                                          take a thick slice of firm tofu, press out the extra liquid, marinade in soy sauce, sesame oil, chili flakes and garlic, sear it, and place on a toasted baguette topped with an Asian slaw of julienned napa cabbage, carrots, red peppers, toasted sesame seeds, rice wine vinegar, soy sauce, grated ginger, scallions, Sriracha and sesame oil. ( a peanut dressing will also work well, but might be nut OD for your day). It sounds like a lot for a sandwich, but just about everything keeps well on hand or is a pantry staple for me. Instead of tofu, you could also marinate a portabella mushroom cap. Also, make extra of the slaw- it's a great side dish on its own!