What is the one "recipe" you're famous for?

Question

Everytime my family and I get together, we do it "potluck" style. I'm known for my homemade mac & cheese. What's that one specialty you can make that nobody else can? Your one "niche" in the food world?

Answer 1

my chili...and my beef stew. It's funny, while I'm not close to my family, I do have fairly large group of friends that like to get together as often as we can and we all bring something yummy to the table. One of them has a "cheeseburger patchwork" casserole that is to die for...another brings some sort of "dump cake" that's legendary. In all, we eat well whenever we get together.

Answer 2

Main Course: Chicken Parm.

Dessert: Strawberry Bread

Answer 3

All of my friends love my spanakopita - they ask for it at potlucks. I hate spinach, but I love spanakopita. I also love to share my recipe - try it, you'll love it!

1 Kilo spinach
1/2 Kilo leeks
1/4 Kilo feta
1 bunch scallions
2 white onions
dried dill
3 eggs
1 cup olive oil
salt
pepper
butter

Cook spinach. Remove ALL water - drain then squeeze with hands.

Cut leeks, scallions & onion (including the green parts of leeks and scallions) and cook in small amount of water about 20 minutes. Drain, if needed.

Put olive oil in large pot. Add spinach, leek/scallion/onion mixture, pinch of dill, salt and pepper. Heat until moisture is absorbed (takes 20 minutes or more). Mixture should be very thick.

Unwrap filo and place one sheet in shallow, rectangular baking pan. Layer filo with melted butter between each layer. Be sure to go all the way to the edge with the butter. When you have used half of the filo stop and finish preparing filling.

Separate eggs and beat whites until stiff. Mix yokes and feta. Fold in whites. Add to spinach mixture. Spread over the filo. Fold edges of filo over the spinach filling. Layer rest of filo over the mixture, buttering each sheet. When there is one sheet of filo left, cut it to the size of the pan. Fold edges of filo over other layers and butter well. place cut sheet on the top, Butter top and take a very sharp knife or razor and score the top several layers in a diamond patern. Do not cut through to the filling or it will ooze out when cooking!

Cook in 325 degree oven for about 35 minutes. Top layer should be brown and round toothpick should come out clean.

If made ahead, cover with damp cloth and refrigerate. Butter top layer before cooking.

If served with dinner, serve warm. As an hors d'oeuvre or as a leftover, it may be served warm or cold.

I realize this has a lot of butter, but i have tried margarine and other substitutes and it just doesn't seem to work as well. I also recomend fresh feta - not the packaged type. Feta should be very moist.

Answer 4

for desserts I am known for my confetti cookies. which is just made from a box of cake mix and has colored sprinkles in it depending on the occasion. super easy!

main dish: my homemade mac n cheese. people are so used to the box variety they don't realize what they are missing out on by having it made from scratch.

Answer 5

A flan named after me. It's got a brownie base, then cream cheese and a little bit of powerdered sugar in the well, then topped with shaved dark chocolate.

Answer 6

My 'niche ' in the family world is Bread & Butter pudding.

Answer 7

I come from a large family of good cooks, so it's hard so say there is anything I can make they cannot. However, my chicken picatta is the most frequently requested at family meals.

Answer 8

Mine would be my homemade banana pudding. If I don't show up to the family dinners with that stuff, I am in serious trouble!

Answer 9

Pizza with peanut butter as the base sauce! MMMM

Answer 10

Wet burritos