What is your 'signature' dish--what do you prepare to get the most praise from family/friends.?u?

Question

Do you only make it once a year or when ever anyone asks you to cook it---do you give out the recipe to others when asked for it or is it a secret.

Answer 1

Well this is a meal, the signature dish is Soft Shell Crabs Almadine, side dishes: fresh green beans (cook bacon, remove bacon, fry chopped onions in the grease, add onions and bacon to the pot of boiling green beans (dash of baking soda brings out the color in the beans), w/ thinly sliced potatos fried in olive oil and garlic, white chocolate bread pudding for dessert.

Answer 2

LONDON BROIL
(Special Events Entrée)
Servings: 100 (5 1/2 oz. each)

41 lbs Flank Steak

FOR THE MARINADE:
(makes 2 gallons plus 2 cups)
1 gallon salad oil
1/2 gallon soy sauce
1/2 gallon Worcestershire sauce
2 lbs. brown sugar
1/2 lb sesame seeds
3 tbsp garlic powder
3 tbsp. ground ginger
2 tbsp. dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

Answer 3

Chilled lemon cheesecake. My friends love it and if I am invited to a party, I am asked to make it!

I end up doing this about 4-5 times a year

The recipe is available in th Hamlyn all colour cook book, but I guess people would rather someone else take the trouble!

Answer 4

It's a stuffing made with plenty of high quality shaved deli ham (about two pounds), diced white bread (not breadcrumbs - two large loaves), chopped green onions (two bunches), minced mushrooms, melted butter (1 and a half sticks or so), parsley, rosemary, sage, oregano, thyme, basil, garlic, salt, coarse black pepper, and maybe some marjoram.
It's quite easy, hard to mess up, and I make it a couple times a year because it's rather expensive to make, as stuffings go. Last Thanksgiving I spent about $17.00 for the ingredients (maybe more, I can't remember).
I'm never stingy with recipes!

Answer 5

It really depends on the group that I am cooking for. If I am making a dish for my friends I usually make Chili. I make it at home at least once a month and whenever we are invited to an occasion that warrants bringing a dish. If I am cooking for family I tend to make mushrooms stuffed with crab meat. They are a special treat and are made at holidays. You have to use blue crab and they are best if you clean the crabs yourself.

Answer 6

Chicken fried steak- just like grandma makes with potatoes and pepper gravy, and of course fresh corn. I love to make it and so am always looking for an excuse to make it, say for breakfast with eggs, hashbrowns, and toast. This is a family recipe that started with my great grandmothers' aunt and we share it with friends whenever they ask. So, by the way, what is yours?

Answer 7

Dessert. Two recipes. Cheesecake & Chocolate Roll. I have made both whenever asked & would be happy to share the recipes.

Answer 8

Fresh coconut cake and lasagna rolls. Delicious and I do give out the recipe if someone really wants it. Why keep others from enjoying them.

Answer 9

Orange-Cranberry Relish, I usually make it at the holidays and yes will give out the recipe.

Answer 10

Most of my friends and relatives say they love my "Sinigang" it is a native dish hre in the Philippines. It consists of tomatoes, fish, tamarind, taro, bell peppers, etc... mostly consists of vegetables. They really love it, its taste is a bit sour because of the tamarind. Better served hot. :)