(Closed) What is the most amazing dish you make?? Toot your own horn!!

posted 8 years ago in Cooking
Post # 32
Member
1474 posts
Bumble bee
  • Wedding: July 2014

I’ve been told I make a pretty good shrimp scampi. Also meatballs.

Post # 33
Member
5009 posts
Bee Keeper
  • Wedding: April 2012

Okay… Dishes that I’m reknowned for:

  • Slow-cooked lamb bhuna
  • Various pakoras
  • 20 hour roast rib of beef
  • Goats cheese, lemon and thyme stuffed roast chicken
  • Clementine and lemon posset
  • My fruitcake (not the American type, proper 3 month matured, whisky soaked fruitcake which leaves you tipsy after a slice)
  • Cauliflower puree (to serve with roast beef or game)
  • Oxtail ragu (bolognese-type sauce made with oxtail…. absolutely sublime)
  • Lentil bolognese (my granny’s recipe)
  • Pumpkin and sage ravioli (my mum’s still nagging me to make it every time she visits)
  • Ginger beer ham
  • Bistecca alla Fiorentina
  • Christmas muffins
  • Coffee and walnut cake
  • Rode grode met flode (old family obsession)

Pick a few and I’ll pass on the recipes, as I think all of them might be a bit excessive.

Post # 34
Member
1715 posts
Bumble bee

I seem to be the go to dinner girl around here. For potlucks it’s my potato soup. I have no idea why, but I always have to bring like three crock pots full because it will be GONE GONE mop up the rest of the pot with bread absolutely gone every damn time.

I use a mix of idaho and red potatos. I leave the skins on the reds. They go in the crockpots the night before with celery leaves, chicken stock, garlic and a bit of onion. When they are smushy, I turn it to “keep warm” and let it chill for awhile. Then I add cream cheese, a bit of milk, shredded sharp cheddar and colby jack. After that I cook up some crispy bacon, and add some sausage. Serve with french bread.

For family dinners or special dinners it’s chicken wellington. First I saute mushrooms, garlic and onions in real butter and after the moisture from the mushrooms is gone, I add a healthy dose of balsamic and let that glaze itself. I use pillsbury cresent rolls, unroll them and let them bake a little bit in the oven to crisp the bottom, then on top of that I add one half cooked chicken breast, top that with a teaspoon of cream cheese, add some of the mushrooms and onion mix, drizzle a bit of the balsamic glaze on top, wrap a raw triangle of the cresent dough on top and put all that in the over for about 30 minutes at 350.

Post # 35
Member
2334 posts
Buzzing bee
  • Wedding: November 2012

View original reply
@SpecialSundae:  I’d love to see what’s in lentil bolognese

Post # 36
Member
5217 posts
Bee Keeper

I make a fairly basass gumbo that is amazing 

Ive recently mastered a great homemade lasagna that my husband loves

I LOVE to bake ( especially cakes and pies) , so I make a lot of great desserts! 

Post # 37
Member
5009 posts
Bee Keeper
  • Wedding: April 2012

My Granny’s Lentil Bolognese

3 large carrots

2 large onions

4 sticks of celery

3 cloves of garlic

1 fresh red chilli (jalapeno or Hungarian hot wax are probably mild enough, although I’ve used a Scotch bonnet on occasion)

1tblsp olive oil

250ml red wine

2 tins of chopped tomatoes (400g)

Puy lentils by eye (I think it’s about 250g)

Salt and chilli flakes to taste

    1. Chop the carrots, onions and celery into very fine dice (less than 5mm)
    2. Heat the olive oil in a deep saucepan and fry the carrots, onions and celery until soft and starting to turn golden
    3. Peel, crush and chop the garlic and add to the pan with the vegetables
    4. Add the wine and simmer for 5 minutes before adding the lentils (I go by eye, so I can’t give a perfect measurement) and tomatoes
    5. Bring to the boil for 10 minutes and then simmer for 40 minutes, stirring regularly.
    6. Add salt and chilli to taste

    We used to serve it with wholewheat pasta, but these days I have it with wheat-free pasta or flat rice noodles.

    Post # 38
    Member
    1064 posts
    Bumble bee
    • Wedding: June 2012

    I make a mean Kraft macaroni and cheese. Just kidding I screw up the box too. 

    Post # 39
    Member
    11231 posts
    Sugar Beekeeper
    • Wedding: August 2013

    – cupcakes
    – grilled cheese
    – pot roast
    – spaghetti sauce
    – tuna casserole
    – tacos
    – potato chip chicken
    – chili cheese chip dip 

    Tons of other things. I’m a pretty good cook, although I really hate cooking. Fiance doesn’t mind cooking, but doesn’t know any recipes or anything, so I used to find recipes for him to try since he was home before me. He’s gotten pretty good, actually.

    Post # 40
    Member
    3618 posts
    Sugar bee
    • Wedding: November 2011

    Toot my own horn? well you’ve twisted my arm!

    I can’t pick 1 dish…but I would have to say my top 3 are: garlic noodles, uni spaghetti, and risotto.

    And now I’m hungry….booo!

    Post # 41
    Member
    649 posts
    Busy bee
    • Wedding: October 2014

    I ALWAYS get complimented on my Shepherd’s Pie!

    Post # 43
    Member
    3261 posts
    Sugar bee

    View original reply
    @Blanche:  You’re a pretty badass cook, Blanche.

    Post # 44
    Member
    5009 posts
    Bee Keeper
    • Wedding: April 2012

    I keep checking back for more recipes!

    Post # 45
    Member
    853 posts
    Busy bee
    • Wedding: June 2012

    I freaking love my Cappelini Pomodoro, but with some untraditional changes:

     

    4 garlic cloves, minced

    1/4 cup olive oil

    1/2 lb shrimp, peeled and deveined

    2  plum tomatoes, diced

    1/2 white onion

    1/2 cup white wine (optional)

    1/4 cup sun dried tomato pesto (optional)

    1 tbsp fresh basil, minced

    2 tbsp kalamata olives, diced

    1 can artichoke hearts, drained and quartered

    1 3.5 oz jar of capers

    1/2 cup fresh parmesan cheese

    dash of crushed red pepper

    12 ounces angel hair pasta, cooked

    1/4 teaspoon black pepper

    Heat olive oil and add garlic and onion, cook a few minutes. Add white wine and shrimp and continue to cook a few minutes.

    Add diced tomatoes and pepper.

    Heat through, stirring constantly – about 2 to 3 minutes.

    Remove from heat and add basil, pesto, olives, capers, artichoke hearts, and half of the cheese.

    Toss gently with the pasta.

    Serve at once and top with remaining cheese.

     

    Post # 46
    Member
    5009 posts
    Bee Keeper
    • Wedding: April 2012

    View original reply
    @hisprettygirl:  Now there’s a recipe that I want to try!

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