Favorite foods/Signature recipes

my favorite food is chinese takeaway but i am super picky about it. we just moved to PA and i haven't found a good place yet. i have made a few feeble attempts to replicate but usually don't come close.

what are some of your favorite foods?
do you have a signature dish/recipe you are always asked to bring to an event?

this one has been pretty popular - and it isn't spicy! just a really good mild flavor.
https://www.isavea2z.com/cilantro-jalapeno-dip-recipe/

and probably my favorite thing to make for dinner is either risotto (mushroom usually) or zucchini fritters http://www.familyfeedbag.com/2011/08...lime-mayo.html

Hands down my friends and family request my desserts...cracker candy, from scratch chocolate chip cookies, pecan pie, or from scratch no-bake cheesecake. There’s a few staple dessert recipes I fall back on, but those are the top requests.

I got an Instant Pot last year for my birthday. It has quickly become my favorite kitchen appliance and my venerable old crock pot has dust on it.

My favorite recipe in it is two-ingredient cheesecake, though it's more of a custard when eaten warm.

Quote:

---

Originally Posted by Dianne

Hands down my friends and family request my desserts...cracker candy, from scratch chocolate chip cookies, pecan pie, or from scratch no-bake cheesecake. There’s a few staple dessert recipes I fall back on, but those are the top requests.

---

can you share cracker candy's recipe please?

Sent from my SM-G950U using Tapatalk

One of my favorite things in the world to make is bbq of any sort. This recipe suggests doing it in the oven, which will yield great results. But I suggest preparing it on the grill/smoker at ~225° for 1.5-2hrs/lb with a generous bathing of smoke (hickory, Apple wood, cherry, mesquite, whatever suits your tastes). Serve with plenty of barley sodas and topped with vinegar coleslaw and pickles if you like. BBQ sauce won’t hurt the final results, but honestly, if it’s done right the sauce isn’t necessary. Just wait til the pork shoulder is abt 200° before taking it off the grill. Shredded meat butter at its best
https://www.kevinandamanda.com/pulled-pork-recipe/



Sent from my iPhone using Tapatalk

My favorite things to cook are usually classic comfort foods with my own little flare.

My take on chicken cacciatore is always a big hit. My Alfredo lasagna is a common request among family for holidays. I do either a vegetarian or a seafood version. Stuffed mushrooms are always a hit too.

But my favorite has got to be my baked Mac and cheese. Since Katie doesn't like spicy food at all I always make a regular and a buffalo chicken Mac(using chix thighs).
One of my secrets....smoked gouda. Not a ton, but enough so you get just enough of the smokey flavor. I usually use cheddar, American, mozzarella, parmesan, gouda and sometimes provolone or Monterey jack if I've got some on hand. I usually use Ritz crackers to top the plain and cheez-its to top the buffalo.

Quote:

---

Originally Posted by Craiga 01453

My favorite things to cook are usually classic comfort foods with my own little flare.

My take on chicken cacciatore is always a big hit. My Alfredo lasagna is a common request among family for holidays. I do either a vegetarian or a seafood version. Stuffed mushrooms are always a hit too.

But my favorite has got to be my baked Mac and cheese. Since Katie doesn't like spicy food at all I always make a regular and a buffalo chicken Mac(using chix thighs).
One of my secrets....smoked gouda. Not a ton, but enough so you get just enough of the smokey flavor. I usually use cheddar, American, mozzarella, parmesan, gouda and sometimes provolone or Monterey jack if I've got some on hand. I usually use Ritz crackers to top the plain and cheez-its to top the buffalo.

---

holy cow. that sounds SO GOOD. i think maybe i'll try to throw some homemade mac n cheese together. ritz crackers sound perfect. gouda is our favorite cheese around here i think.

Quote:

---

Originally Posted by bcr229

I got an Instant Pot last year for my birthday. It has quickly become my favorite kitchen appliance and my venerable old crock pot has dust on it.

My favorite recipe in it is two-ingredient cheesecake, though it's more of a custard when eaten warm.

---

which model/size do you have? i almost bought one several times but they're expensive.

Quote:

---

Originally Posted by SilentHill

holy cow. that sounds SO GOOD. i think maybe i'll try to throw some homemade mac n cheese together. ritz crackers sound perfect. gouda is our favorite cheese around here i think.

---

Yeah, the Ritz are nice and buttery so work well.

Too many to call one favorite.

Sushi
Steak (Medium Rare)
Pepperoni Pizza
Dunkin Donuts glazed donuts
Good coffee
Hot wings.

I could go on.

My favorite food is American style tacos. Street tacos can be good too.

Recently I've gotten really good at cooking venison back straps (aka, tenderloins, filet mignon). I can also make a decent risotto sometimes. To bring to parties I normally do a sausage jalapeno queso dip. For dessert I love to whip up some key lime pie.

OK so here is a custom dish My mother used to make. its a mix of Polish and puerto rican food. My dad was Polish and my mom was Puerto Rican

If you were going to call this anything it would be called Polish Kielbasa Guisado.


INgerients:


2 Polish Kielbasa
Red Orange and Green peppers. 2 each
1 Yellow or White Onion
1 large can tomato sauce plain.
2 small cans tomato paste
oregano
thyme
1 packet Sazon Goya
Salt
Pepper
1 Clove Garlic

I forgot to add to smash the Garlic Clove.

1 slice the Kielbasa into circles about 1/4-1/2 inch think
2. Slice the peppers into 1-2 inch squares
3. Slice the onion into 1-2 inch square
4. fille a large pot with water, i think its a few cups like 5 or 6.
5. put in everything the tomato paste and sauce, and the Sazon Goya.
6. Coock on med-low for a few hours. the longer it cooks the better it is
7. I recommend barely spicing it in the beginning.
8. Wait at least 1 to 2 hours before putting the final spices in

Side note when cooking u want it to simmer

Quote:

---

Originally Posted by 67temp

For dessert I love to whip up some key lime pie.

---

uhm....i've known you half of my life and i have yet to see you whip up a pie! get on it LOL

Quote:

---

Originally Posted by SilentHill

uhm....i've known you half of my life and i have yet to see you whip up a pie! get on it LOL

---

Yeah because normally I'll make pumpkin or zucchini breads.

Cheeseburgers.

Quote:

---

Originally Posted by Skeptiball

Cheeseburgers.

---

Are you...Iron Man? ;)

https://www.geniuskitchen.com/recipe...-chicken-45809

Hope this link works. If you like it spicy use original recipe. If you’d like a little less spicy I’d use 1/2 tspn of pepper flakes instead of 3/4.


Sent from my iPhone using Tapatalk

Quote:

---

Originally Posted by MasonC2K

Are you...Iron Man? ;)

---

Shhhhhh, not too loud, MasonC2K! But just between us - the truth is, I am Iron Man. :yes:

Eggplant Parmesan. I make it at home myself. In fact I think I'll make it this weekend.

The trick is to use several different kinds of cheese, usually mozzarella, ricotta, provolone, TONS of parm, and lots of garlic. Also you need to purge the eggplant by slicing it, salting heavily and then let it sit for hours. The salt draws out all the bitterness and moisture but leaves the eggplant flavor. I find that the bread crumbs make a huge difference as well, but I haven't found just the right kind yet.

Quote:

---

Originally Posted by JRLongton

Eggplant Parmesan. I make it at home myself. In fact I think I'll make it this weekend.

The trick is to use several different kinds of cheese, usually mozzarella, ricotta, provolone, TONS of parm, and lots of garlic. Also you need to purge the eggplant by slicing it, salting heavily and then let it sit for hours. The salt draws out all the bitterness and moisture but leaves the eggplant flavor. I find that the bread crumbs make a huge difference as well, but I haven't found just the right kind yet.

---

For eggplant parmesan I use a blend of traditional Italian bread crumb and panko. I go flour, water, flour, water, bread crumb.

I love good new york style pizza, but can't find the perfect pie yet.. Have tried all the pizza places in town to no avail. One place comes close, with a vodka sauce pie with fresh mozorella, prosciutto, and marinated mushrooms, but they often really skimp on the toppings and nobody like a slide where only half of it has toppings or cheese on it. :( I also love pasta and good steaks.

Gordon Ramsay has a good black iron frying pan steak recipe that I use. The only difference that I do is to flip the steak every minute for more even cooking.

One dish that I make that is great to bring is black beans for tacos.
3 cans black beans drained
1 can rotel (any hotness)
1 can diced green chiles
1 large sweet onion diced
3+ cloves of garlic minced or put through a garlic press
1 "box" of chicken or beef broth
1/3-1/2 block of cream cheese softened
salt and black pepper (to taste)
garlic powder ~1/3tsp
onion powder ~1 tsp
chile powder ~2 tsp
cumin ~2 tsp
paprika ~1-2 tsp
lemon juice ~1/2-1tsp
Saute oniions and garlic until very tender and translucent
Add Rotel and diced chiles
Add drained black beans, broth, and spices
Stir to combine, cover, and bring to a boil.
Lower heat to medium and cook, stirring ocassionally until beans are tender and the mixture has cooked down (should cook down to roughly half the amounto f liquid or less).
When the mixture appears thick enough, taste and adjust seasonings as needed.
Remove from heat.
Use a hand-held stick blender or food processor to puree half the mixture.
Add softened cream cheese and stir until well combined.
If the mixture is not tangy enough, add lemon juice. If the mixture is too bitter, add a little white sugar.

This makes a great addition to tacos, eaten with rice, or completely pureed and served as a bean dip. It should keep for a week in the fridge and when eaten with meat / rice for tacos, makes about 10-12 servings depending on your portion size.
Re

Quote:

---

Originally Posted by SilentHill

which model/size do you have? i almost bought one several times but they're expensive.

---

I got the 8-qt Duo. I wasn't really interested in the Duo+ or Ultra with the additional yogurt or pasteurize/sterilize settings, and IMO paying for the egg setting is a waste since eggs are one of the easier foods to cook with the manual settings. I did want the extra capacity for larger pot roasts, and because I eat dinner leftovers for work lunches.

It was well worth the money because my cooktop died right after Thanksgiving last year, the cheapest replacement I could find was $600 so I haven't bothered with getting a new one yet, and since I can fry/saute foods in the Instant Pot I actually don't miss the cooktop.

Quote:

---

Originally Posted by Craiga 01453

For eggplant parmesan I use a blend of traditional Italian bread crumb and panko. I go flour, water, flour, water, bread crumb.

---

Thank you! I'll try that this weekend. Normally I coat the eggplant in egg and then cover it in panko before baking the coated slices for 15 min. It may be the flour that I'm missing.

Every time I buy eggplant parm at the local pizza place, I find that it has this taste that I just can't replicate. And they won't tell me how they do it! Something about magicians never revealing their tricks.... In total theirs isn't as good as mine, but if I could find how to create that taste, my homemade would be absolutely killer!

Quote:

---

Originally Posted by SilentHill

which model/size do you have? i almost bought one several times but they're expensive.

---

Quote:

---

Originally Posted by bcr229

I got the 8-qt Duo. I wasn't really interested in the Duo+ or Ultra with the additional yogurt or pasteurize/sterilize settings, and IMO paying for the egg setting is a waste since eggs are one of the easier foods to cook with the manual settings. I did want the extra capacity for larger pot roasts, and because I eat dinner leftovers for work lunches.

It was well worth the money because my cooktop died right after Thanksgiving last year, the cheapest replacement I could find was $600 so I haven't bothered with getting a new one yet, and since I can fry/saute foods in the Instant Pot I actually don't miss the cooktop.

---

i got the 6quart wifi model for Christmas. i can set it from my phone and monitor temps and pressure while at work or whatever or on the couch lol.

also got this Brûléed Pumpkin Beer Pie recipe from jmc.

Quote:

---

Bruleed Pumpkin Beer Pie

3/4 heavy cream
2/3 cup packed brown sugar
1/2 cup white sugar
5 large egg yolks
3/4 cup brown ale (barrel aged)
1/2 tsp salt
2 cup pumpkin (can)
1 tbs cornstarch
2 tbs cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1 tsp vanilla extract
white sugar for brulee topping

heat cream til edges bubble. whisk yolks and sugar and pour hot cream while whisking continually. add everything else. pour into crust. bake 375degrees 50-60 min. chill 4 hours. Brulee top.


Pale Ale Pie Dough

2 1/2 cup flour
1 tsp salt
2 tbs sugar
12 tbs cold unsalted butter, cubed
8 tbs shortening
1/3 cup ice cold boozy beer (Pale Ale) (or 1/4 cup cp;d vodka and ¼ cup cold water)

mix dry stuff (1.5 cup flour) in processor. add butter and shortening, process until well combined. add remaing 1 cup flour and pulse until coated. remove and mix in 1/3 cup beer until incorporated w/ spatula.

---

Quote:

---

Originally Posted by SilentHill

can you share cracker candy's recipe please?

Sent from my SM-G950U using Tapatalk

---

My apologies for the delayed response. Here’s my version with my tweaked notes.

INGREDIENTS:
1/4 (16 ounce) package saltine crackers (may need a few more depending on the size of your sheet pan)
2 cups semisweet chocolate chips (I use a whole bag of Nestle Minis)
1/2 pound butter (2 sticks)
1 cup white sugar
3/4 cup chopped walnuts (or other nuts...if desired)



DIRECTIONS:
1. Preheat oven to 425 degrees F.

2. Cover sheet pan or cookie sheet (with raised edges, not totally flat) with aluminum foil and arrange crackers in a single layer.

3. Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes. You want the butter and sugar to be completely blended, no layer of melted butter on top or sides of sauce pan. Drizzle sugar mixture evenly over crackers (I also spread with a spoon back if needed).

4. Bake at 425 degrees F for 5 minutes, or until edges begin to brown. Remove from oven and sprinkle chocolate chips evenly over the top. As they melt, I like to smooth the warm chocolate with a spatula for a more even layer of chocolate. Sprinkle with nuts, gently pressing into the melted chocolate. Cool in refrigerator until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve.


I also substitute the saltines with graham crackers and white chocolate chips. Delicious, but the white chocolate doesn’t usually melt as evenly as regular chocolate.