What food are you best known for cooking or making? Can include main dishes, sides , desserts.drinks

[debm55]

[emulatorloo]

1. Mixed Drinks and Chinese cooking, because I took classes in both at the local junior college.

Both classes were a lot of fun. They had really great instructors.

[debm55]

4. Thank you very much emulatorloo. I took some some classes at our community college. Christmas cookies was my favorite.

[emulatorloo]

10. Delicious!

[Elessar Zappa]

2. New Mexico-style green and red enchiladas!

Made with only fresh hatch chile, of course.

[surfered]

5. Yum!

[debm55]

9. Thank you very much. Elessar Zappa. It sounds wonderful.

[surfered]

3. Braised short rib, shrimp & avocado cocktail, potato salad, and chicken tortilla soup.

[

[debm55]

16. Thank you surfered. That sounds great especially the shrimp and avocado cocktail

[lastlib]

6. "Baked Possum".....

Actually it's a Dutch-oven pineapple-upside-down cake. I make it at Scout campouts as a teaching tool for scouts learning Dutch-oven cooking.

One time I was making it after dark, and a young Scout came up and asked what I was cooking. An older scout who wanted to tease him a little told him I was baking a possum. The other scouts chimed in with jokes about what gross body part of the "possum" they wanted to eat, like kidneys, liver, bile glands, etc. The young scout was so grossed out that for the longest time he refused to try the cake. When he finally did, he was absolutely amazed that something so delectable could be cooked outdoors. Thereafter, my pineapple-upside-down cake was known to scouts as "baked possum."

[debm55]

31. Thank you lastlib. That is funny. I like pinneapple upside down cake. What a Treat you taught the scouts.

[surfered]

35. My father was the Scoutmaster of our troop and he used to make the same thing. The cake, not the possum...

[spooky3]

7. Chocolate chip cookies, pumpkin cheesecake

But I bought a Mediterranean cookbook and found a delicious bulgar vegetable salad, so I’m getting healthier!

[debm55]

32. Thank you spooky3 Oh pumpkin cheesecake. what a winner. I have made bulger vegetable salad. You will enjoy it.

[spooky3]

33. Yes, you are right. I tried it and loved it. What are your specialties? Nt

[debm55]

36. Stuffed cabbage. and potato pancakes.

[spooky3]

39. Mmmm

[FirstLight]

8. My kid has always loved a "family recipe" for stuffed celery we make around the holidays...

probably from some recipe in Women's Day Magazine back in the 60's

...I have also had my mom's lasagna recipe requested from same kid. My mom took it to the grave so we're gonna have to piece it together ourselves...

Me? Idk, I guess I'd have to ask my kids. I make a mean roast chicken & couscous with veggies

[debm55]

30. Thank you very much FirstLight. All your foods sound terrific.

[FirstLight]

34. Thanks...

My ex used to bash my cooking and told me my momma didn't teach me how to season food right. But you know, not EVERYTHING has to be over the fuckin top!

My mom was more subtle, she wasn't big on having a million spices. Her go to's were garlis or oinio salt/powder, maybe she'd use some lemon pepper. But is was the LOVE that was the best seasoning. I miss her so much

This year is my first Holiday season alone... maybe I'll make something small in her honor.

...another one, my dad always used to tease her if she burned the french bread. She'd put it in the broiler and get distracted (usually by him lol) ...they called it "newlywed bread" cuz they were too busy making out until the smelled it burning!

[debm55]

38. HAHAHA/ Thank you FirstLight. I am easy on the spices too. Salt and pepper I let them put on themselves. I liked the

newlywed bread.

[spooky3]

40. Sounds as if you have a family mix of

Supertasters, Non-tasters, and in-betweens.

https://en.m.wikipedia.org/wiki/Supertaster

[FirstLight]

43. Wow! Fascinating!!!!

My Dad was ALWAYS oversalting his plate, and I am just the opposite. I was considered very picky and still have to really gear myself up to try new things... And when I have an aversion- I have a BIG aversion! lol

I will read the rest of this, so cool.... thanks for sharing!

[spooky3]

45. You're welcome! I learned about it when an Ancestry result

Suggested I had a supertaster gene. There is a test you can order — they send you tiny test strips you put on your tongue. If it tastes bitter and maybe turns color (? Can’t remember) you are a supertaster.

[electric_blue68]

67. {hug} to you.

[Walleye]

11. Not so much now, but back in the day, I made some excellent pot brownies

[debm55]

28. HAHAHAHAHAHA. Thank you Walleye.

[Ninga]

12. Hand made pastas, pasta sauces, eggplant dishes, Italian Almond pound cakes.

I must say, I love my cooking! And it shows.

[debm55]

27. Thank you Ninga. Love your foods. Love the eggplant dishes and the Almond pound cake. Thank you for sharing.

[electric_blue68]

68. Ooooo, handmade pasta! One time...

I visited a friend who was Italian-American. We made egg noodles. Rolled out the dough, cut into stripes. Went for a walk to get them dry. Came back and cooked them!
That was nearly 48-50 yrs ago!

[littlemissmartypants]

13. A simple one...

A block of Philadelphia cream cheese covered with a jar of Smuckers peach preserves surrounded by the contents of a full box of Town House crackers with a cheese spreader close by served in a 9 by 13 single use foil pan.

It's always a hit at parties.

❤️

[debm55]

26. Thank you littlemissmartypants. I am going to try.

[LoisB]

14. Sauces: spaghetti, shrimp, bar-b-que. Frijoles Negros y arroz, beef stew.

[debm55]

25. Thank you LoisB, Those sauces are divine.

[LoisB]

37. Just don't ask me to bake anything other than chicken. I couldn't bake a cookie if my life depended on it.

[CanonRay]

15. Peppers and Eggs

Simple Sicilian food I sometimes make on Saturday mornings.

[debm55]

24. thank you very much CanonRay. Wonderful. I sometimes make scrambled eggs with peppers and onions.

[ms liberty]

17. Chicken salad. There's a family secret ingredient, and people rave about it

I don't use nuts, and I use cubed dill pickles instead of sweet relish.
I also do a chicken caesar pasta salad that gets good reviews.

[debm55]

23. Thank you very much ms. liberty for sharing with us .Both sound great.

[littlemissmartypants]

18. I'm also known for my barbecue flavored crockpot meatballs.

And I make a mean batch of Wassail.

[debm55]

22. Thank you very much, littlemissmartypants. That sounds delicious.

[Lilithschyld]

19. It's bread for me. I make all different kinds of bread, have since my mamma taught me how to make homemade bread at 8.

[debm55]

20. Thank you Lilithschyld. I love the smell of fresh bake bread. Thank you for sharing.

[electric_blue68]

69. Cool! I only made bread once at a holistic farm cooking weekend...

But my mom [Greek-American] learned to make my dad's [Ukraine-American] Ukrainian Easter bread. Yuuuum! Used to bake several in different containers.

[Lilithschyld]

92. That sounds awesome!

[electric_blue68]

93. Had a great time! There was this big, long table for dining. Imagine about 15 people or so...

kneading, and pounding away! 😄

🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞

It was such a fun weekend!

[Beatlelvr]

21. Biscotti, different flavors

And applesauce pumpkin quick bread.

[debm55]

41. Thank you Beatelvr. they both sound wonderful. I love Biscoti.dipped in hot tea.

[fairfaxvadem]

29. Pasta Carbonara, Bolognese Sauce and Clam Dip

I can't go anywhere, especially summer BBQs, without that clam dip!!

This thread made me very hungry, so time for lunch, thank you!

[debm55]

42. HAHAHAHAHAH. Thank you fairfaxvadem. Love clam dip. Go enjoy your lunch.

[KitFox]

44. Pumpkin Pie

like my mom made with a topping that has brown sugar, butter, orange zest, and pecans; cornbread dressing (again like my mom’s); kettle corn I make with an old “Whirly Pop” popcorn popper.

[spooky3]

46. Pies are difficult to make well. Lucky you! Nt

[debm55]

47. Thank you for your foods. Those sound delicous. also welcome to DU.

[quaint]

48. Spinach pies, potato onion soup, taboulie

[debm55]

49. Thank you quaint. Are you Greek? My SIL made spinach pies and I loved her taboulie. She gave me the recipe and mine was

not the same. I also liked her moussaka, I didn;t ask for the recipe as I knew I would never be able to make.

[quaint]

64. My Lebanese grandmother lived with us for a while and taught me many dishes.

[applegrove]

50. Tarragon lasagna with roasted vegetables.

[debm55]

51. Thank you applegrove. that sounds like a delicious meal.

[Wicked Blue]

52. Mac and cheese, Greek pasta, panzanella,

pasta broccoli, cauliflower and cheese, Estonian kringel holiday bread

[debm55]

54. Thank you Wicked Blue. They are all sound wonderful thank you for sharing. You must be some cook.

[LakeArenal]

53. I won a very small meatloaf contest.

Good pineapple upside down cake.
A great Thanksgiving squash dish
But my best: My Texas mom’s pan fried chicken.

[debm55]

57. Thank you LakeArenal, you are such a cook. Your dishes sound wonderful. Thank you for sharing with us.

[Phoenix61]

55. Fruit cake! I use dried pineapple, papaya, apricots,

dates, raisins, and pecans. The loaves get wrapped in cheesecloth and soaked in Capt Morgan’s Spiced run for a month. I’m making 18, again, this year and have sold 13 of them so far. It takes all day to bake them all but so worth it. Had a slight issue getting the pineapple this year but got lucky and found some.

[debm55]

58. Thank you Phoenix61 the ingredients sound wounderful. and the process is great. Thank you for sharing with us.

[Aristus]

56. Steak Robert.

"Roe-bear", the French pronunciation.

Tenderized filets of beef, marinated in whatever I feel like marinating them in, pan seared, then broiled on the stove-top in white wine, rosemary, thyme, and white pepper.

Served with a lentil and brown-rice pilaf, steamed seasonal vegetables, and sliced melon.

Pair that with a good burgundy, preferably a 2017.

Strawberry shortcake for dessert.

An aperitif before and a digestiv after.

Cheese and fruit, paired with Calvados apple brandy in the study afterward.

[debm55]

59. Wow, Aristus. that sounds delicious. Do you make only for special occasions? Thank you for sharing.

[redstatebluegirl]

60. Italian Cheesecake

[debm55]

63. Thank you redstatebluegirl. That makes my mouth water.

[Lunabell]

61. Risotto

With scallops or shrimp.

[debm55]

62. Yummy and thank you Lunabell. That sounds great. with the scallops or shrimps.

[electric_blue68]

70. I made risotto once - pretty cool. Then...

my mom had watched me, and she made her own version a few days later. 👍

[wnylib]

65. Blueberry muffins, macaroni salad

I enjoy cooking and baking but I am just an average cook who makes a few ordinary dishes well.

[debm55]

66. Thank you wnylib. Same here.,

[electric_blue68]

71. Arrrrrg, just lost my post! 😑 Tomorrow, then (well, later today officially). Enjoying the replies!

[justaprogressive]

72. Filet Mignon,

Sichuan stir-fries, 5 Bean salad, Salted celery (to remove the water) w/chile powder

[debm55]

73. Thank you justaprogressive. Wonderful dishes. You must love to cook.

[Phentex]

74. Breads, pasta sauces, pasta dishes, soups

I mainly get requests for my pasta dishes.

[debm55]

75. Thank you phentex. Great comfort foods

[Onthefly]

76. Sukiyaki, Osaka style

Learned from my mother who was from Osaka.

[debm55]

79. Thank you Onthfly. What a great way to remember your mom's cultture.

[woodsprite]

77. Chili, mac & cheese, rice pudding, and irish cream brownies.

Not all at the same meal Those are probably the most requested ones.

[debm55]

80. Thank you very much woodsprite. No one requests any here.

[Marigold]

78. I am the cake lady

Every week I have to make a different cake for my granddaughter. We are known as the Gateau Girls. This week is carrot.

[debm55]

81. Thank you Marigold. My husband loves carrot cake . He says it has all the food groups in it.

[exmodee]

82. German cheesecake

It's very much like New York cheesecake. It has a sugar cookie-type crust and a cream cheese and sour cream filling. You make it in a springform pan. I learned how to make it while living in Germany.

[debm55]

83. thank you exmodee. and welcome to DU

[exmodee]

84. Thank you. I feel at home here.

[Kali]

85. margaritas and pie crust/pies

[debm55]

89. Yes to both, Thank you Kali

[electric_blue68]

86. Sauteed summer cherry tomatoes with onions, fresh garlic, and olive oil over pasta...

Maybe w 1 or 2 more items. While that was simple it was sooo tasty!

Lentil soup w lentils, onions, garlic, olive oil,?maybe 1 or 2 more ingredients. I'd make it nice, and thick.

Indian influenced: rice w curry powder, garlic, onions, chicken peas, ?sweet red peppers.

Good Ole 🩷 Guac w store bought tostados.

Funniest cooking phail.
A friend and I house sat for a few days, for friends that were my sister's friends, whom my sis had taken a break from doing the current house sitting.

They had an electric store. Neither of us had ever used one. We were cooking something Indian and curdled the milk.
Ouch!

[debm55]

87. Thank you very much electric_blue68. I like easy but good foods

[electric_blue68]

91. Yup. Occas I've done more complex, but not super fancy stuff.

[canuckledragger]

88. I'm known for making whiskey sours

That's your favourite Canadian whiskey (I think US whiskey is crap) mixed with premade Mott's margarita mix, which is really just fancy lime juice.

I sometimes substitute the Canadian whiskey with Irish, usually Bush Mills Black Bush, a sweeter Irish whiskey but not overpowering.

[debm55]

90. Thank you very much, canuckledragger. Your recipies for the whisky sours sound very good

[Figarosmom]

94. Pasta fagioli. ....nt

[debm55]

97. Thank you Figarosmom. It sounds delicious.

[dai13sy]

95. Fried Chicken with mashed potatoes and gravy

[debm55]

98. Thank you dai13sy, A great comfort food

[OldBaldy1701E]

96. Fettucine Alfredo

I can make both the original style and the modern 'cream' style as well. I usually make the modern version. The recipe I use was taught to a friend who took classes at some culinary school in L.A.. The recipe was Vincent Price's personal one. Price himself came in to make this dish for the students. So, my friend was taught this recipe by Price himself.

[debm55]

99. Thank you very much OldBaldy1701E It sounds great.

[yellowdogintexas]

100. Cake, particularly Chocolate Pound Cake

My recipe is the one Mr YD's grandmother used for years.
Baking cakes is like therapy for me. I donate cakes to my Sunday School class fund raiser; in the live auction, I offer up to 6 "Special Occasion Cakes" which the winner can request when they need it. I also take a couple to the silent auction which the winners can take home that night.

Chili, stir fry, brownies, broccoli salad are often requested.

[debm55]

103. Thank you yellowdogintexas. You are wonderful for doing that.

[Ocelot II]

101. Julekake, my grandmother's ancient recipe.

[debm55]

104. Thank you Ocelot II

[FalloutShelter]

102. I've been a vegetarian for fifty years...

So… Hubby and I have been sort of the odd guys out at Thanksgiving… until I began bringing my sweet potato chili. Now they ask me to bring containers that they can take some home to add their leftover Turkey.

Also known for my fruit crumbles. Apple… pear… cranberry… they love them all.

Have a wonderful holiday everyone.

[debm55]

105. Thank you FalloutShelter. That sounds terrific. Happy holiday to you too.

[Jeebo]

106. Rutabagas!

One of the tastiest vegetables I've ever had, when they're prepared correctly. Buy one or two rutabagas, peel them and cut them into small pieces perhaps an inch square, put them into a pot and cover them up about two-thirds of the way in water, then add two or three big glops of margarine, season to taste (I use salt and pepper and minced garlic and Tabasco sauce), then bring it all to a boil, then reduce the heat, cover and simmer for 25 minutes or so, until the rutabagas are tender enough to eat but still firm, then scoop them onto your plate and enjoy! Did I say, they are really tasty?

I also make really good macaroni and cheese. I prepare one of those Kraft mac & cheese dinners according to the package directions, then at the end add one of those 12 or 16 ounce packages of shredded Kraft sharp cheddar cheese. I'm the only person I've ever known who puts ENOUGH cheese in macaroni and cheese.

When I was working (I retired 10 years ago) we used to have pot luck Thanksgiving dinner every year. Everybody would bring a dish and our employer provided the turkey and stuffing. My contribution was always rutabagas and macaroni and cheese. I miss those Thanksgivings because the food was always just heavenly.

— Ron