What's your favorite dish to make?

[slinkerwink]

Mine is the chicken breasts with ginger pesto, roasted parmesan potatoes, fried green tomatoes, and spinach salad with blue cheese, walnuts, and balsamic viniagrette.

All that topped off with a white wine is DELICIOUS!

[slinkerwink]

1. kick

[Wetzelbill]

2. I'm a chicken fettucine alfredo fan myself.

I may make it tonight now. Thanks for the post.

[slinkerwink]

4. chicken alfredo fettucini is also yummy

The alfredo sauce my mom used to make had about half of sour cream, and milk in it-----it was soooo good!

[YellowRubberDuckie]

18. OMG! Me too!

Only I prefer Rotini pasta. It adds some color, especially when you use garden rotini.
Duckie

[TrogL]

3. Spaghetti

Except that I baggie it for hot lunches and it gets all over the place.

[Mr. McD]

5. Pork Dopiaza

A mild indian curry. It takes several hours to make but disappears very quickly. :9

[On the Road]

6. I Like to Fuss With Roasted Red Peppers

Balcken them over the gas flame, peel and soak in olive oil with garlic, anchovy, pepper, capers, and a few spices.

Also like chili, chicken soup, pea soup, beef and daikon stew, pancakes, mild balsamic vinagrette. Been adapting some of these for years until they are unrecognizable.

[Nikia]

7. That sounds yummy

I could use some of that right now. I prefer making chili though because I can put everything into one pot and I spice it until it tastes right. Next time I'll bring home some gloves and wear them though. My hands were stinging from the jalapeno peppers.

[SOteric]

8. Too many to list.

[Stone Cold]

9. anything that requires a lot of meat.

[athos1126]

10. .....hey...

Wanna come over here and make that? ;-)

I do some killer pasta sauces. Ahh pasta, my culinary canvas!

[slinkerwink]

27. haha, sure, why not?

My favorite pasta sauce would have to be the white wine cream sauce with green onions and roasted red peppers.

[alwynsw]

11. Beef, preferably a nice RARE filet

But I would like to make that little dish that works behind the counter at the BP quickie mart.

(Go ahead, flame away at my little joke.)

[MissMarple]

12. Crabcakes, and "soup".

I follow a recipe for the crabcakes and it's mostly crab. The pasteurized kind is pretty good. The family likes it, especially around Christmas. I use Emerile's recipe, but a close one is in the last edition of "Joy of Cooking".

Now, soup, that's an entirely different ballpark. It's always good, and there is no recipe. :D

But it usually has ginger, allspice, and cinnamon, and maybe clove and nutmeg. That is if it has a lot of tomato in the broth. And I use things from cans. It's a fun activity. And red wine, oh yes.

I'm so glad it's winter.

[nini]

13. enchiladas...

jack and cheddar cheese, onions and olives..

yum

[4323Lopez]

14. With Fall here, one of my favorites is Spagetti squash spagetti

For the dish above, bake the spagetti squash, then take out the stringy insides and use inplace of pasta with your favorite spagetti sauce. Yummy! I try to eat meat only 3 dinners a wk so I've gotten creative for the other 4. I could never be vegetarian full-time, I like meat, just not everyday. All the Fall squashes are good! Stuffed acorn squash, butternut soup etc.
Also lately, I love my Crockpot! Veggie stews, beans soups, chicken soup, Green bean-tomato-onion stew, basically any veg and meat can end up in a crock pot and be waiting as a meal when you get home! So healthy, an easy way to get in your 5 veggies a day. Plus don't forget the spices, Mrs. Dash makes so many non-salt varieties, my favorite is the extra-spicy one. Then you have an easy lunch the next day, a thermos of soup!

[Cleita]

15. Mine is when I get to make reservations for a restaurant.

;-)

[Zomby Woof]

16. Paella

I have a genuine Spanish-made paellara, carbonized steel, and I cook it over mesquite wood on my kettle grill.

I start by filling the bottom of the paellara with extra virgin olive oil, add chopped cloves from one bulb of garlic, sauteéing briefly. Sometimes I make the paella with chicken breasts, sliced longways. If so, I brown those in the olive oil next, and remove. The next step is adding the rice (a cup will do, it must be Spanish bombolina rice), coating with the oil, and adding a few teaspoons of paprika, and a saffron mixture. I toast 6 or 7 threads of saffron in a pan on the stove, and then add 1/3 cup of white wine for the mixture. After that, I add 2 cups of chicken stock if using chicken, or if not, water for the seafood recipe. If using chicken, I then put the breasts back, along with (both recipes here) a sliced red bell pepper, a 1/3 cup of frozen green beans, and a 1/2 cup or so of sliced and peeled tomatoes. Allow 30 minutes or so for the water/broth to boil out. If using the seafood, I add the mussels during the last 10 or 15 minutes of the "boiling out" process, where the excess water evaporates, and the rice cooks along with the other ingredients. Shrimp takes even less time, lest it overcooks. Either way, it is going to be great. :-)

Btw, do you get your fried green tomatoes from the Whistle Stop Café? ;-)

[Zomby Woof]

17. my first accidental doublepost!

[mr_hat]

19. My wife. R-R-R-r-r-r-o-w-w-w-l-l-l!!!

[toddzilla]

21. nachos!!

i really go nuts when i make nachos, i can't seem to make anything less than 3 pounds..


i really feel the jalapenos the next day too..:hurts:

[fishnfla]

20. Shrimp Etouffe Lake Ponchatrain

altough the recipe most people ask me for is my Pasta Fagioll

[progressiverealist]

34. mmmm good... etouffe...

that's good... warms the soul, cajun and creole food does.

[NightTrain]

22. Pasta primavera

n/t

[DemoTex]

23. Cheese grits for breakfast or shrimp/grits dinner.

I use regular stone ground grits from a local mill or, in an emergency, "quick grits." Never, ever, instant grits! I abide by the cooking instructions on the package. As a benchmark, for a four serving batch of grits, I stir in a generous cup of shredded cheddar and a generous cup of shredded parmesean. Stir often, once the cheeses are added.

Serve with sauteed shrimp, scrambled eggs (with marjorum), or de-salinated country ham.

Chef Mac

73s

[Bertha Venation]

24. eggplant parmesan

simple, tasty, and messy, requiring lots of cookware -- always fun to make a messy dish when your household rule is "you cook, I clean!" :evilgrin:

[SiobhanClancy]

25. Shrimp Scampi...

among many others. My favorite thing is baking...and my baking should be world-famous:)

[henslee]

32. had scampi last night - ate - 4 big langostino, flame broiled w/

olive oil, spices, split down the middle, served with rice, a little salad and a modelo negro. mmmmm

[jmowreader]

26. Bulgogi

Love making bulgogi. Easy to do, too:

First, send Harbor Freight twenty dollars and get a meat slicer. It's hard to make this with a knife.

If you have a Korean grocery in your area, try to get some bulgogi dipping sauce. Also get some kimchi seasoning; it comes in a little pouch. With the kimchi seasoning try some cucumbers, bean sprouts and maybe some turnips. (Turnip kimchi is my favorite.) Most miguk--non-Koreans--can't hang with cabbage kimchi. I can't hang with cabbage kimchi. I used to like it, but catching non-specific urethritis from a bad batch of cabbage kimchi is enough to turn anyone off from that stuff. Worked for me, anyway.

Next, get a hunk of meat, about a pound, and slice it as thin as you can. Any meat will do, although if you don't use beef it's not bulgogi but something else. Pork is taji-gogi, they make it from chickens and rabbits though I don't know the Korean for chicken or rabbit, and if you're crazy enough to cook a dog, it's kaigogi. Throw the meat in a big bowl.

Make a modified vinaigrette: three tablespoons soy sauce, six tablespoons oil. Any kind of oil will do, although I don't recommend walnut oil for this. Add a clove of finely-sliced garlic, a finely-sliced onion, any other flavorful vegetables you like (some people like using scallions in this). Taji-gogi usually contains red peppers too. I have no idea what you put in if you're cooking a dog. Pour the sauce over the meat, cover with plastic wrap and toss until the meat is evenly coated. Put it in the fridge for at least an hour.

While the meat is marinading, cook some white rice, clean some big lettuce leaves, pour your bulgogi sauce in little bowls.

Now start your charcoal grill and grill the meat quickly, no more than three minutes on a side. Bring it in and serve it right away.

How you eat this: Take a lettuce leaf. Shake off the water and hold it in kind of a U-shape. Put some meat in there. Put about a teaspoon of rice in there. Put in just a little bulgogi sauce, roll it up and eat it. Have some good tea, or perhaps some beer, and some kimchi with it. (Recommend not having Korean beer like OB with it; that's not very good.) All you miguk should try using chopsticks, that's lots of fun when you have oriental food.

[grannylib]

28. Kung pao chicken or anything HOT - Thai, Hunan, Szechuan....

[bicentennial_baby]

29. Lasagna

Vegetable, with homemade garlic bread.

[Padraig18]

30. A good pot roast!

Seasoned with garlic and a touch of oregano, slowly oven-browned with whole potatoes, celery, carrots and onions, a vinegar-dressed cole slaw, Yorkshire pudding with brown pan gravy and a hearty Burgundy. Apple-custard tart for dessert! YUM! :)

[Rabrrrrrr]

31. Many to list, but mostly I love to make soup

I also do a lot of quick pan frying (mostly steaks, sometimes fish and pork and etc.) and make delicious and extraordinary sauces for them. But no specific dishes, since I just go with what I have, and what I'm in the mood to use.

[progressiverealist]

33. GUMBO!... though your dinner sounds fancier and DELICIOUS also

I can make a mean Roux for a Wisconsin boy. But then I was taught by a real Nawlins chef.

With the gumbo, you need french bread and any nice bottle of wine. Cornbread too.


MMMMMMMMMMMMMMMmmmmmmmmmmm!

[sistersofmercy]

35. Chicken mole, red mole.

[scarlet_owl]

36. Vegetable soup

I also like to make onion chicken and meatloaf. I'm not much of a cook, but I make some pretty mean desserts!

[LincolnMcGrath]

37. As a single

custodial parent of three (under 11), my fav. would be any carryout. I can almost eat half my plate before lil linc is done and ready to run wild.
All those listed here sound great.

[1a2b3c]

38. Chicken Noodle Soup

Chicken
Noodles
Mushrooms
Carrots
Celery
And my own seasoning.

Has your head swell went down since you posted your picture?

[corarose]

39. Egg Rolls

I put peanut butter in mine and I love them but I haven't made them since I started Culinary College.

[GOPisEvil]

40. Vodka Cream sauce that goes with ANY pasta.

:9

[neuvocat]

41. I do the same thing with shrimp

and for breakfast I make a bowl of cereal with banannas, strawberries, and blueberries and some honey for good measure. Of course that's when the weather permits.

[sistersofmercy]

42. What a scrumptious menu I want to have dinner at your house!

Love ginger(can't eat enough sushi), love pesto but I've never had ginger pesto (I'll be looking for a recipe). Fried green tomatoes are a delicacy. Salad is devine.

[solinvictus]

43. Favorites

1) Pastitsio- Greek macaroni-tomato sauce-bechamel-ground lamb-and cheese casserole.
2) jalubki (or in Polish golomki I think?), Russian stuffed cabbage rolls simmered with sauerkraut and tomato sauce served with black bread and potato dumplings and beer.

[midwest_lurker]

44. seafood chowder

with fresh veggies (corn and potatoes especially), bay leaves, squid, scallops, and white wine

(believe it or not perfect for college football television)