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Signature dish ?

 
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Joined:
January 5, 2005
Posts: 916

PostPosted:     Post subject: Signature dish ?
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Do you have a signature dish? You know, the one thing that people ask you to make for parties and get-togethers.

If so, spill the beans.

What is it? How do you make it? And what makes it so incredibly delicious?

My mouth is watering in anticipation of the soon to be posted yumminess! (Is that a word ?)

8)

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latinladynoc




latinladynoc

Joined:
September 16, 2007
Posts: 3

PostPosted:     Post subject:
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Speaking of spilling the beans.......

This is one recipe that I get alot requests for!

As a matter of fact by the time the pot luck list is passed to me... someone has already put this request next to my name.

It's simple and quick!

Black Bean and Corn Salsa

1/8 cup Best Foods Regular or Light Mayonnaise
2 Tbsp. lime juice
1/2 tsp. ground cumin
1 can (15 oz.) black beans, rinsed and drained
1 can (16 oz.) whole kernel corn, drained
1 cup quartered grape tomatoes or cherry tomatoes
1/2 cup chopped red onion
2 Tbsp. chopped fresh cilantro
1 Tbsp. chopped jalapeno pepper (or adjust to your liking, I usually add more for that little bite)


Instructions:

1. In medium bowl, blend the mayonnaise, lime juice and cumin.

2. Stir in remaining ingredients.

3. Serve chilled or at room temperature with tortilla chips and enjoy!

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southernfinery




southernfinery

Joined:
May 30, 2009
Posts: 387

PostPosted:     Post subject:
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`pineapple and lemon and coconut cake is one I like to bake.Use the lemon cake mix but instead of water or oil use the juice from the pineapple mixed with sweetened condensed milk.Add the eggs and then stir in the coconut.The baking time will not be the same as on the box because the cake is going to be denser.It is like about an hour at 350.Mix whipping cream till soft peaks form and fold in lemon icing.......ok now I like making the rotessirie chicken salads also.All you do is pick the chicken from the bone add in mayo of your choice and pickle relish,I like the dill but again its your choice.If you like onion then chop some up but remember the purple one is very strong and if you add to much it will overtake the salad completely.I add sunflower seeds to mine for crunch and for the salt on it.If you like mustard just about a teaspoon should do.A dash of red pepper and black pepper and a couple of chopped eggs and your set.....Bon app e tit you crazy kids.

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southernfinery




southernfinery

Joined:
May 30, 2009
Posts: 387

PostPosted:     Post subject:
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`I love making the pot roast in the cooking bag with cream of mushroom soup,one can,and a packet of lipton onion soup mix,dry,added in.I cut up some carrots and red potatoes,halved,and put it all on the roast,tie up the bag and poke a few holes in it and pop it in the oven at 350 for about 2-3 hrs according to how thick ur meat is or u could put all those fixins in a crockpot with the roast cut into chunks and cook it all day.It comes out juicy and tender either way.

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andriek




andriek

Joined:
October 1, 2009
Posts: 277

PostPosted:     Post subject:
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`I am quite proud of mine, now it takes from 2 days to 4 days (depends on how long you want to mariate it).
now you will need:
2 bottles of Shiner Hefeweizen (or any other type of beer)
your favorite link of sauage.
10 slices of bacon
1 1/2 tablespoon of brown sugar
some pepper
1/2 teaspoon of paprika
3 tablespoons of vinegar
1 1/2 tablespoon of water
one big can of sauerkraut (I know I know, most of yall don't like sauerkraut)
1 1/4 cup of applesauce

now the fun part: so take the sauage and poke holes through the links and fill some sealable container with the beer, now put the sauage in and let it marianate over night. Then the day before you make this Pan fry bacon and drain the drippings, saving 3 tablespoons worth. Combine the bacon, brown sugar, the drippings, peper, paprika, vinegar, water, apples, saurkrat, water, and applesauce in a large pan (I usually do it in the same pan as I cooked the bacon). Mix well and cook till it is tender on med heat (usually 25 minutes you will know it because the saurkrat will wilt a little). Then store in the frigde. Now the day of, take a crockpot and cover the bottom of the pot with the kraut mixture and then put the sauage and beer in then cover with the rest of the kraut mixture, cook on low for about 4 hours (it is done when the sauages break apart easily).
There it is, I don't have a name for this but trust me it is delicious.



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fatuglyguy
(deleted)









Posted:     Post subject:

latinladynoc wrote:
Speaking of spilling the beans.......

This is one recipe that I get alot requests for!

As a matter of fact by the time the pot luck list is passed to me... someone has already put this request next to my name.

It's simple and quick!

Black Bean and Corn Salsa

1/8 cup Best Foods Regular or Light Mayonnaise
2 Tbsp. lime juice
1/2 tsp. ground cumin
1 can (15 oz.) black beans, rinsed and drained
1 can (16 oz.) whole kernel corn, drained
1 cup quartered grape tomatoes or cherry tomatoes
1/2 cup chopped red onion
2 Tbsp. chopped fresh cilantro
1 Tbsp. chopped jalapeno pepper (or adjust to your liking, I usually add more for that little bite)


Instructions:

1. In medium bowl, blend the mayonnaise, lime juice and cumin.

2. Stir in remaining ingredients.

3. Serve chilled or at room temperature with tortilla chips and enjoy!

Very Happy I tried this without the lime and it wasn't bad ty. I'm allergic to citrus acid.

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fatuglyguy
(deleted)









Posted:     Post subject: Signature dish ?!?!?

I don't really hav a signature type dish as I'm just playing as a cook. I do however when I can get the ingredients, I do use a lot of Paula Dean's recipes. not to the letter either, but I like her style better then Bobby Flay, oh lay....

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tailswish
(deleted)









Posted:     Post subject: Pasta sauce!

I think by now, the pantry-friendly tomato sauce is my most-recognized dish in the household.

Original recipe from Good Eats can be found here, http://www.foodnetwork.com/recipes/alton-brown/pantry-friendly-tomato-sauce-recipe/index.html

Okay, ingredient list for the basic sauce is as follows:

Two 28-oz. cans of whole tomatoes (not stewed).
1/4 cup sugar
1 tsp red pepper flakes (less if you're sensitive to spicy foods)
1 tsp dried basil
1 tsp dried oregano
1 tbs salt
1/4 tsp ground black pepper
2 carrots, peeled and diced small
2 stalks of celery, washed and diced to match carrots
1 large onion, diced to match carrots and celery
1 tbs rinsed and dried capers
1/4 cup sherry vinegar (I use Apple Cider vinegar)
4 cloves garlic
1/2 cup white wine

(If you wish to make it a meat sauce, you'll need 1/2 a pound of ground chuck and 1/2 a pound of ground pork or Italian sausage)

You will need: one deep stock pot, one roasting pan that can survive both the range-top and the oven, and an appliance capable of blending the sauce.

1. Place a strainer in a saucepan, and pour the cans of tomatoes in. You want to save this juice for a reduction. You may want to use some cheesecloth in the strainer to catch the seeds, which you don't want.
2. De-seed the tomatoes by splitting them open and digging out the seeds with your fingers. You might be able to remove them by squeezing the tomato from top to bottom like a toothpaste tube.

3. Add the sugar, vinegar, red pepper, basil and oregano to the sauce/juices in the saucepan. Put it on high heat until the bubbles 'stack atop each other.' Reduce to a simmer.

4. Chop the onion, celery, and carrot into similar-sized bits, and place in your chosen roasting pan over low heat. Crush the four cloves of garlic and add those as well. Raise the heat until you hear the barest sizzle from the food. If any of the food browns, the heat is too high. This is called a 'sweat.' I also added sliced mushrooms at this point.

5. Sweat the vegetables until the onion turns translucent. Then add the tomatoes you drained earlier as well as the capers. Place the vegetables in the oven, set to broil and cook 15-20 minutes, stirring every five minutes without fail! When the edges of the tomatoes start to brown, pull out the veggies.

6. Place the roasting pan on one or across two burners (depending on the size of your pan) set to medium heat, and de-glaze the pan with the white wine. Cook for 3 minutes, then turn off the burners.

7. Hopefully your reduction is done by now. If the volume has reduced by about half, and slow bubbles are appearing (like a tar pit) then it's ready. Pour this and your veggies into a large pot, stir to combine. This is the time to add salt and pepper to taste.



8. This is a versatile sauce you can use for many applications. Brown and drain meat and add it to the sauce for a chunky meat sauce. If you want a pizza sauce, you'll have to process the mixture 'til it's very smooth. I'll note that the unblended, chunky version of the sauce doesn't stick well to pasta. If you want to stretch the sauce, adding up to 24 oz. of plain tomato sauce (no spices) will still result in a very tasty sauce.

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alitaangelis
(deleted)









Posted:     Post subject:

`One of my signature dishes is Lasagna. Around the holidays people have been known to get very upset if its not on the dinner table at Thanksgiving. I tried saving it for Christmas because the year before no one at the turkey or ham or cornbread dressing because they were trying to demolish the lasagna. So yes for my family and friends it's a show stopper.

I work with whats available to me at the time. The recipe changes, but the key ingredient is LOVE. I enjoy making it. The more I love making it the more they love eating it. "shoulder shrug"

So this is the best I can think right now as for a recipe:
1 medium to large onion small dice
1 red and 1 green bell pepper small dice
4 oz fresh basil chiffonade (sliced into strips)
1oz fresh rosemary rough chop
1lb lean ground beef
1/2 - 1lb italian sausage, taken out of the casing
good splash worcestorshire sauce
2 eggs
14 oz ricotta cheese
fresh or granulated garlic (if you have dry minced, just add hot water then drain)
1 small bunch fresh parsley
28 oz can crushed tomatoes
16 oz tomato puree
2 bags or 4-5 cups of blended shredded italian cheeses(cheaper than buying separate)
2 boxes no boil lasagna pasta

ok 1. Bring large pot up to medium high heat. Add beef, sausage, worcestorshire sauce, garlic, onion, and peppers. Brown the meat, drain.

2. Add fresh herbs, crushed tomatoes, and puree. Bring to a simmer, stiring frequently. Simmer for 20 min. add salt and fresh cracked black pepper to taste. For more flavor you can add dry italian seasoning, or some thyme, and oregano.

3. In a mixing bowl combine, eggs, ricotta, 1 teaspoon garlic, 1/4 cup parsley, salt to taste.

4. Build. Spray lasagna pan with nonstick spray (I usually buy disposable). Ladel sauce lightly over bottom. Then layer: pasta, sauce, ricotta, cheese, pasta, sauce, ricotta, cheese about 3 times. On the top pasta layer add just sauce and shredded cheese.

Place a sheet pan under lasagna pan in oven.

If using no boil pasta sheets cover loosely with foil and follow directions on pasta box.

If you cook your pasta first then all you need to do is melt the cheese. 15-20 mins at 375.


Thats about all I can remember right now. As I said it changes.

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alitaangelis
(deleted)









Posted:     Post subject:

`I have pics posted on facebook. email me if you want a link.

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arkangl




arkangl

Joined:
December 3, 2011
Posts: 5

PostPosted:     Post subject:
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`I've got a take on chicken cordon bleu that I use to entertain (and fatten up), it's pretty much herbed butter (dill, basil, garlic, shallot, black pepper) and a soft, but potent cheese (usually swiss or smoked gouda), wrapped in ham or prosciutto, wrapped in a butterflied chicken breast, breaded with egg, breadcrumbs, parmesan, cornstarch, and dill, panfried, and finished in the oven... it's a bit of work, but well worth it every time.

I also make a wicked curry, but that's more for cleaning out the fridge Smile.

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