Favorite foods/Signature recipes

[SilentHill]

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

[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.

[SilentHill]

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?

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[Dianne]

can you share cracker candy's recipe please?

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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.

[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.

[SilentHill]

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.

[bcr229]

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.

[jmcrook]

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/



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[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.

[SilentHill]

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.