What is your signature dish, a meal that shows your best?

Question

My Mom was an excellent cook, I always remember when she made Rueben sandwiches, they were so good.

Answer 1

Jalapeno corn

My recipe

melt 1 package of cream cheese over low heat in a sauce pan, stir in 1/4 cup of milk(it may look like its going to curdle but do not worry just keep stirring.) add 1/4 stick of butter and stir until the mixture gets creamy.

at this point 3 shakes of garlic salt and then add a 2 cans of white shoepeg corn, not they yellow kind

stir well and then you can add about 3 cut japalpenos, deseed them or you can leave some seeds for extra spiciness

put the mixture in a cassorle dish and bake for about 20 mins on 325 degrees

Answer 2

spaghetti pie when the kids were young




12 servings

Ingredients

3 tablespoons butter, softened
1 pound spaghetti
salt, for pasta
12 eggs, lightly beaten
1 ½ cups grated parmesan cheese
¼ cup extra virgin olive oil
1 garlic clove, very finely minced
½ cup Italian parsley, chopped
salt and freshly ground pepper, to taste
1 cup mozzarella cheese, shredded

Equipment

9” x 12” baking dish, preferably glass€

Preparation

Lightly grease the inside of a 9” x 12” baking dish with the butter. Preheat the oven to 350° F.

Prepare the spaghetti according to the package directions and undercook by 2 or 3 minutes. It should be very al dente. Drain and rinse with cool water. Set aside.

Beat the eggs lightly to combine. Stir in the grated parmesan cheese, extra virgin olive oil, finely minced garlic, parsley, salt and pepper.

[Chef’s Note: Be sure not to add too much salt as the cheese has plenty of salt already.]

Add the egg mixture to the spaghetti and mix until all the spaghetti is well blended with the eggs. Pour into the buttered baking dish and spread the spaghetti mixture evenly in the pan. Cover with foil and bake for 40 minutes or until the eggs are completely set. Uncover the spaghetti pie and sprinkle the shredded mozzarella cheese over the top and bake, uncovered, for another 5 minutes or until the mozzarella is melted and slightly browned. Remove from the oven and cool.

Service

Spaghetti pie is best served at room temperature. It can be kept in the refrigerator for up to 3 days. If longer storage is required, it can be wrapped in plastic wrap and then in foil and placed in the freezer for up to a month. Thaw and bring back to room temperature before serving.

Variations

Spaghetti pie is one of those delightful recipes that can be creatively adapted to individual tastes. Feel free to add your own special ingredients such as pepperoni, prosciutto, maple ham, sun dried tomatoes, blanched vegetables or other types of grated cheese. You can also substitute whole wheat or spinach spaghetti, or even linguine or fettucine.

Answer 3

Chicken Jack:

4 breast fillets
4 slices of jalapeño jack cheese
4 slices of good ham like Boars Head Black Forrest
Teriyaki marinade (or make your own from garlic, ginger, sherry & soy sauce) If you make your own you can control how much soy (and sodium) flavor goes into the chicken.
Garlic cloves
Olive Oil
Green onions

Tools - gas/charcoal grill and grill tools, ziplock bag, pam veggie spray - olive oil brand.

Prep:
Clean all the goobers from the breasts and throw in a gallon-sized ziplock bag.
Smash 3 cloves of garlic and mince them up, throw them in the bag.
Dice the green onions and throw them in the bag.
Pour in the marinade enough to give the breasts a good bath to swim in (try to get all the air out before you zip), let them marinade for about an hour in the fridge. Rotate every 15 minutes & keep the bag on a plate in case of leaks.

Prep:
Start the grill, pull the ziplock out of the fridge to let the chicken rest up in tempurature. Too cold makes them tough. You will be safe from germs because of the salt in the marinade, just keep the bag zipped at all time.

When the grill is ready, spray it with the pam (careful) and throw the breasts on. Spray the tops of the breasts before you flip.

Use your tongs to (feel) when they start getting firm - lets you know that they are cooking but keeps you from overcooking.

When they are firm, place the ham on the breasts. Let that cook for a minute or two to make sure ham moisture is at a good level - you know, not too wet and not too dry.

Next, put the cheese on top and let melt just enough.

Serve with some nice seasoned rice and a tossed salad.

I hope you like it!

Answer 4

Hi Faith. This curry has 25K of these ORAC units (sounds a made up name to me!), yet the maximum daily recommended intake is 6K. Essentially, a 400% doubling of a "maximum" dose in one sitting- a bit like taking 32 Panadol a day, or putting 1 week's Recommended Alcohol Units into a very large Glass, quadrupling it, then downing in one. "No independent studies" worries me greatly, as does the fact that "Taste" or "Texture" were not mentioned once. Not for me yet I'm afraid.

Answer 5

Rock cornish game hens w/stuffing, augratin potatoes, peas with pearl onions. Good stuff!!! Merry Christmas!!!!

Answer 6

It's a toss-up between my balsamic-glazed roasted chicken with honey, raspberry and rosemary sauce or my roasted chicken w/ lemon and rosemary. Both always with lots of roasted onions. Can you tell I love to roast?!

Answer 7

My signature recipes wud be chicken pot pie, roasted turkey n curry chicken

Answer 8

Shrimp or chicken or duck gumbo with okra as the thickener.

Answer 9

My pasta bolognese is super.

Answer 10

lasagna