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Post by mtbg on Oct 9, 2019 13:47:22 GMT
What dish do you cook up that people can't get enough of? For me, its Sunday Gravy. An all day process made with meatballs, sausage, bracciole, neck bones, & pigskin. House smells so good and for dinner we usually have chicken parm, obviously all the meat, garlic bread, and I'll mix up some cavatelli with gravy and ricotta. Also gives you so much leftovers and meals for the week!
So, what's your specialty???
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Post by koskiewicz on Oct 11, 2019 18:15:06 GMT
Slow cooked beef stew w/carrots, onions, sliced potatoes, chopped celery and of course, beef chunks in a home made gravy broth.
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Post by nutsberryfarm 🏜 on Oct 12, 2019 2:35:28 GMT
steak au poivre
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Post by Sandman on Oct 14, 2019 0:33:41 GMT
I would have to say my cabbage rolls. This is exactly what they look like. I make them in a vinegar sauce instead of a tomato sauce.  |
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mmexis
Sophomore
@mmexis
Posts: 860
Likes: 732
 
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Post by mmexis on Oct 14, 2019 0:34:47 GMT
Almost any dessert I make.
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Post by mtbg on Oct 15, 2019 14:42:11 GMT
Slow cooked beef stew w/carrots, onions, sliced potatoes, chopped celery and of course, beef chunks in a home made gravy broth. My wife makes a beef stew that everybody raves about. I'm not a stew person but everyone who tries hers loves it!
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Post by mtbg on Oct 15, 2019 14:42:45 GMT
That's right up my alley!!! Can you share the recipe?
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Post by mtbg on Oct 15, 2019 14:43:47 GMT
That looks delicious!!! I would have to say my cabbage rolls. This is exactly what they look like. I make them in a vinegar sauce instead of a tomato sauce. |
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Post by mtbg on Oct 15, 2019 14:44:41 GMT
Almost any dessert I make. I do the majority of the cooking in the house where my wife handles all desserts. I'm not much of a baker but she's excellent!
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Post by nutsberryfarm 🏜 on Oct 15, 2019 14:58:22 GMT
That's right up my alley!!! Can you share the recipe? most like this guys, no veal stock tho.
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Post by mtbg on Oct 15, 2019 15:38:02 GMT
That's right up my alley!!! Can you share the recipe? most like this guys, no veal stock tho. Thanks Nutsberry!
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Post by divtal on Oct 15, 2019 21:51:50 GMT
Mine is, probably, my Bolognese sauce. The only things that I do differently from most standard recipes, is to "up" the amount of garlic and oregano. And, I do a long, slow simmer for at least 3 hours. When I was growing up, our next door neighbor taught me that trick for anything that has tomato in it. That tempers the acidity in the tomatoes, but maintains the flavor. (I don't like "slow cookers," so I don't know if that would have the same effect. And, meat seems grainy to me after being in a slow cooker.)
Because it's thick and meaty, I like it best on rigatoni, "shells," or some form of pasta that "chambers" for the sauce to collect. With "strands" of pasta, like spaghetti, the sauce seems to sink to the bottom of the dish.
My brother likes it heaped on hamburger buns, or thick sourdough, as a version of the traditional "Sloppy Joe."
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Post by mtbg on Oct 18, 2019 12:24:54 GMT
Mine is, probably, my Bolognese sauce. The only things that I do differently from most standard recipes, is to "up" the amount of garlic and oregano. And, I do a long, slow simmer for at least 3 hours. When I was growing up, our next door neighbor taught me that trick for anything that has tomato in it. That tempers the acidity in the tomatoes, but maintains the flavor. (I don't like "slow cookers," so I don't know if that would have the same effect. And, meat seems grainy to me after being in a slow cooker.) Because it's thick and meaty, I like it best on rigatoni, "shells," or some form of pasta that "chambers" for the sauce to collect. With "strands" of pasta, like spaghetti, the sauce seems to sink to the bottom of the dish. My brother likes it heaped on hamburger buns, or thick sourdough, as a version of the traditional "Sloppy Joe." Nothing like a good Bolognese! Low and slow is the way to go. I agree about the slow cooker too. As for upping the garlic, there is never a time not to up the garlic! ![]() ![]() ![]()
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nicoroni
Sophomore
@nicoroni
Posts: 137
Likes: 197
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Post by nicoroni on Oct 20, 2019 16:58:45 GMT
chicken piccata
yesterday the mrs asked when i'd make it,and i said when chicken breast goes on sale
lo and behold today's paper with the weekly circular for our market has boneless,skinless breasts on sale for $1.88 lb
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Post by suzi on Oct 20, 2019 22:46:13 GMT
Ham and potato casserole
1 pkg (32oz) cubed hash browns
2 cups cooked ham (cubed)
2 cups sour cream
1&1/2 cups shredded cheese
1 can cream of chicken soup
1/2 cup melted butter
1/3 cup c hopped green onions
1/2 tsp pepper
Combine the first 8 ingredients pour into greased baking pans or one 13X9 pan
Topping
2 cups crushed cornflakes
1/4 cup melted butter,
combine and sprinkle over top. bake uncovered at 350 degrees for one hour or till heated through.
Fudge Squares
preheat oven to 350 degrees
Cream
2 cubes margarine (or 1 cup)
2 cups sugar
Add and beat well
4 large eggs
2 tsp vanilla
add and beat well again
1 & 1/2 cup flour
3 heaping tbsp cocoa
Pour into a greased 17X12 inch jelly roll pan
bake at 350 degrees 20 to 25 minutes. Done when cake part springs back when touched.
While the cake part is in the oven be making the frosting as you want to frost it as soon as it comes from the oven.
Frosting
1 lb powdered sugar
1 cube margarine (softened)
2 heaping tbsp. cocoa
enough milk to make the frosting the proper consistency.
Frost fudge squares as soon as the pan comes out of the oven. Allow to cool and cut into squares.
I got this recipe at a political meeting one night at least 40 years ago. The lady I got it from must have weighed in at 300 lbs but it is sooooooo good, and again freezes well , but oddly enough does not refrigerate well. It is very rich and one could gain a ton on the things. But normally a couple of squares is more than enough. Does well at pot luck dinners too. If you don't have the correct size pan don't bother with this!
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Post by nutsberryfarm 🏜 on Oct 27, 2019 16:05:35 GMT
some great ideas here! thanks everyone!  |
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Post by mtbg on Nov 1, 2019 18:31:03 GMT
chicken piccata yesterday the mrs asked when i'd make it,and i said when chicken breast goes on sale lo and behold today's paper with the weekly circular for our market has boneless,skinless breasts on sale for $1.88 lb My wife makes a mean chicken picatta! I do most of the cooking but that is a dish I leave to her!
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Post by mtbg on Nov 1, 2019 18:32:10 GMT
Ham and potato casserole 1 pkg (32oz) cubed hash browns 2 cups cooked ham (cubed) 2 cups sour cream 1&1/2 cups shredded cheese 1 can cream of chicken soup 1/2 cup melted butter 1/3 cup c hopped green onions 1/2 tsp pepper Combine the first 8 ingredients pour into greased baking pans or one 13X9 pan Topping 2 cups crushed cornflakes 1/4 cup melted butter, combine and sprinkle over top. bake uncovered at 350 degrees for one hour or till heated through. Fudge Squares preheat oven to 350 degrees Cream 2 cubes margarine (or 1 cup) 2 cups sugar Add and beat well 4 large eggs 2 tsp vanilla add and beat well again 1 & 1/2 cup flour 3 heaping tbsp cocoa Pour into a greased 17X12 inch jelly roll pan bake at 350 degrees 20 to 25 minutes. Done when cake part springs back when touched. While the cake part is in the oven be making the frosting as you want to frost it as soon as it comes from the oven. Frosting 1 lb powdered sugar 1 cube margarine (softened) 2 heaping tbsp. cocoa enough milk to make the frosting the proper consistency. Frost fudge squares as soon as the pan comes out of the oven. Allow to cool and cut into squares. I got this recipe at a political meeting one night at least 40 years ago. The lady I got it from must have weighed in at 300 lbs but it is sooooooo good, and again freezes well , but oddly enough does not refrigerate well. It is very rich and one could gain a ton on the things. But normally a couple of squares is more than enough. Does well at pot luck dinners too. If you don't have the correct size pan don't bother with this! Thanks for the recipes. Definitely want to try that casserole!
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Post by nutsberryfarm 🏜 on Nov 1, 2019 23:13:28 GMT
mtbg this is a good take too:
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Post by nutsberryfarm 🏜 on Apr 12, 2020 18:16:57 GMT
What dish do you cook up that people can't get enough of? For me, its Sunday Gravy. An all day process made with meatballs, sausage, bracciole, neck bones, & pigskin. House smells so good and for dinner we usually have chicken parm, obviously all the meat, garlic bread, and I'll mix up some cavatelli with gravy and ricotta. Also gives you so much leftovers and meals for the week! So, what's your specialty???
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