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

posted 8 years ago in Cooking
Post # 78
Member
4038 posts
Honey bee
  • Wedding: October 2010

Red velvet cake with a cooked flour icing…my Mother-In-Law ate 4 slices of it last Christmas. 

Asparagus lasagna with an herbed cream sauce

Peanut Butter and Nutella Cookies

Dijon Tilapia Cakes

Asparagus with Balsamic Browned Butter Dressing

Butternut Squash and Sweet Potato Bisque

Brisket Enchiladas

Post # 79
Member
1893 posts
Buzzing bee
  • Wedding: May 2013

Totally gonna toot my horn!Smile EVERYONE loves my Chicken Piccatta with roasted asparagus and noodles

Post # 80
Member
1377 posts
Bumble bee
  • Wedding: March 2014

I make a mean alfredo sauce…basically it involves loading the sauce up with three or four different cheeses. I typically use monzeralla, parmesan, gorgozola and whatever else I can find. Then I add seasonings like red pepper flakes, sometimes even chili powder to give it a kick. It’s pretty easy but it involves a lot of patience–best not to start it when you’re already starving!

I’m still working on perfecting my seared beef filet with red wine mushroom sauce but once I do, i think that will be a show stopper.

Post # 81
Member
788 posts
Busy bee
  • Wedding: August 2014

One of my favourite dishes to prepare is from a Trinidadian cookbook given to me by Future Mother-In-Law – FI’s family is from Trinidad. It’s called Shrimp Creole and it is delicious! I made it for a work potluck and everyone loved it.

 

Post # 82
Hostess
2555 posts
Sugar bee
  • Wedding: May 2014

Um, I’m not gonna lie.  Everything I make is pretty darn good!! 😉  In all seriousness, some things that people compliment me on are: my buffalo chicken pasta, my pot roast, my chili, my peanut butter cookies, my special tailgating dip..

Post # 83
Member
1030 posts
Bumble bee

Courgette (Zucchini) Carbonara (the courgette makes it toally healthy, right?)

 

Enough penne for 2 portions

3 or 4 rashers of bacon (or whatever you have in – I’ve made it with just 2 before)1 large courgetteA good handful of lemon thyme (optional)2 egg yolks100ml of double cream2 handfuls of parmesan (again, or as much or as little as you’d like)Black pepper

While the pasta is cooking, cut the bacon into pieces (cut off the fat) and fry in a wok or wok-styled frying pan (if you don’t have one, don’t worry – you can just pour the bacon mixture into the pasta, instead of the other way around). 

While the bacon is browning, slice the courgette in quarters, lengthways, and discard the ends. Cut out the soft bit in the middle so they’re thin, and slice down the middle again. Cut the courgette slices on the diagonal, so they’re roughly the same size and shape as the penne.

To get the leaves off the thyme, hold the sprig at the top and run your thumb and forefinger down the stem – the leaves should fall straight off. Add these to the bacon, along with the courgette and fry until the bacon courgettes get a nice golden colour on them. Don’t worry if the bacon goes a bit crispy – I prefer it that way!

While the courgettes are cooking (keeping an eye on them and stirring them occasionally) add 100ml of milk to a jug. Add the egg yolks and one handful of parmesan. Season with black pepper and whisk together with a fork.

Once the penne is cooked, drain and add to the bacon and courgette mix. Stir together, turn off the heat (so the eggs don’t scramble) and pour in the egg mixture. Ensure all the pasta is covered and add the last bit of parmesan to make it extra cheesy.

Serve immediately.

ETA: I also make killer roast potatoes. I par-boil them first, bash them a bit to fluff up the edges, and only put them in the oven once the chicken has been cooked and taken out. I put them in the tray with the chicken fat (after the chicken has been removed) and cover them in the fat. 30 mins at 200 degrees C. Crispy!

Post # 84
Member
1042 posts
Bumble bee
  • Wedding: June 2012

Strictly for flavor:

3 Meat Lasagna

Flavor and presentation:

Jalapeno Cheddar Shephard’s Pie  with bacon roses

7 layer dip (especially my”Rock ‘n Roll-e Guacamole”)

And of course my variety of cakes/cupcakes

Post # 85
Member
1782 posts
Buzzing bee
  • Wedding: May 2014

My homemade Toscana Soup and my Peach-a-berry pies!

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