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Related: Culture Forums, Support ForumsWhat food are you best known for cooking or making? Can include main dishes, sides , desserts.drinks
emulatorloo
(45,604 posts)Both classes were a lot of fun. They had really great instructors.
debm55
(39,052 posts)emulatorloo
(45,604 posts)Elessar Zappa
(16,164 posts)Made with only fresh hatch chile, of course.
debm55
(39,052 posts)surfered
(3,879 posts)[
debm55
(39,052 posts)lastlib
(24,994 posts)Actually it's a Dutch-oven pineapple-upside-down cake. I make it at Scout campouts as a teaching tool for scouts learning Dutch-oven cooking.
One time I was making it after dark, and a young Scout came up and asked what I was cooking. An older scout who wanted to tease him a little told him I was baking a possum. The other scouts chimed in with jokes about what gross body part of the "possum" they wanted to eat, like kidneys, liver, bile glands, etc. The young scout was so grossed out that for the longest time he refused to try the cake. When he finally did, he was absolutely amazed that something so delectable could be cooked outdoors. Thereafter, my pineapple-upside-down cake was known to scouts as "baked possum."
debm55
(39,052 posts)surfered
(3,879 posts)spooky3
(36,477 posts)But I bought a Mediterranean cookbook and found a delicious bulgar vegetable salad, so Im getting healthier!
debm55
(39,052 posts)spooky3
(36,477 posts)debm55
(39,052 posts)FirstLight
(14,330 posts)probably from some recipe in Women's Day Magazine back in the 60's
...I have also had my mom's lasagna recipe requested from same kid. My mom took it to the grave so we're gonna have to piece it together ourselves...
Me? Idk, I guess I'd have to ask my kids. I make a mean roast chicken & couscous with veggies
debm55
(39,052 posts)FirstLight
(14,330 posts)My ex used to bash my cooking and told me my momma didn't teach me how to season food right. But you know, not EVERYTHING has to be over the fuckin top!
My mom was more subtle, she wasn't big on having a million spices. Her go to's were garlis or oinio salt/powder, maybe she'd use some lemon pepper. But is was the LOVE that was the best seasoning. I miss her so much
This year is my first Holiday season alone... maybe I'll make something small in her honor.
...another one, my dad always used to tease her if she burned the french bread. She'd put it in the broiler and get distracted (usually by him lol) ...they called it "newlywed bread" cuz they were too busy making out until the smelled it burning!
debm55
(39,052 posts)newlywed bread.
spooky3
(36,477 posts)Supertasters, Non-tasters, and in-betweens.
https://en.m.wikipedia.org/wiki/Supertaster
FirstLight
(14,330 posts)My Dad was ALWAYS oversalting his plate, and I am just the opposite. I was considered very picky and still have to really gear myself up to try new things... And when I have an aversion- I have a BIG aversion! lol
I will read the rest of this, so cool.... thanks for sharing!
spooky3
(36,477 posts)Suggested I had a supertaster gene. There is a test you can order they send you tiny test strips you put on your tongue. If it tastes bitter and maybe turns color (? Cant remember) you are a supertaster.
electric_blue68
(18,957 posts)Walleye
(36,543 posts)debm55
(39,052 posts)Ninga
(8,637 posts)I must say, I love my cooking! And it shows.
debm55
(39,052 posts)electric_blue68
(18,957 posts)I visited a friend who was Italian-American. We made egg noodles. Rolled out the dough, cut into stripes. Went for a walk to get them dry. Came back and cooked them!
That was nearly 48-50 yrs ago!
littlemissmartypants
(25,999 posts)A block of Philadelphia cream cheese covered with a jar of Smuckers peach preserves surrounded by the contents of a full box of Town House crackers with a cheese spreader close by served in a 9 by 13 single use foil pan.
It's always a hit at parties.
❤️
debm55
(39,052 posts)LoisB
(9,032 posts)debm55
(39,052 posts)LoisB
(9,032 posts)CanonRay
(14,944 posts)Simple Sicilian food I sometimes make on Saturday mornings.
debm55
(39,052 posts)ms liberty
(9,891 posts)I don't use nuts, and I use cubed dill pickles instead of sweet relish.
I also do a chicken caesar pasta salad that gets good reviews.
debm55
(39,052 posts)littlemissmartypants
(25,999 posts)And I make a mean batch of Wassail.
debm55
(39,052 posts)Lilithschyld
(41 posts)debm55
(39,052 posts)electric_blue68
(18,957 posts)But my mom [Greek-American] learned to make my dad's [Ukraine-American] Ukrainian Easter bread. Yuuuum! Used to bake several in different containers.
Lilithschyld
(41 posts)electric_blue68
(18,957 posts)kneading, and pounding away! 😄
🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞
It was such a fun weekend!
Beatlelvr
(696 posts)And applesauce pumpkin quick bread.
debm55
(39,052 posts)fairfaxvadem
(1,259 posts)I can't go anywhere, especially summer BBQs, without that clam dip!!
This thread made me very hungry, so time for lunch, thank you!
debm55
(39,052 posts)like my mom made with a topping that has brown sugar, butter, orange zest, and pecans; cornbread dressing (again like my moms); kettle corn I make with an old Whirly Pop popcorn popper.
spooky3
(36,477 posts)debm55
(39,052 posts)quaint
(3,659 posts)debm55
(39,052 posts)not the same. I also liked her moussaka, I didn;t ask for the recipe as I knew I would never be able to make.
quaint
(3,659 posts)applegrove
(123,718 posts)debm55
(39,052 posts)Wicked Blue
(6,831 posts)pasta broccoli, cauliflower and cheese, Estonian kringel holiday bread
debm55
(39,052 posts)LakeArenal
(29,868 posts)Good pineapple upside down cake.
A great Thanksgiving squash dish
But my best: My Texas moms pan fried chicken.
debm55
(39,052 posts)Phoenix61
(17,733 posts)dates, raisins, and pecans. The loaves get wrapped in cheesecloth and soaked in Capt Morgans Spiced run for a month. Im making 18, again, this year and have sold 13 of them so far. It takes all day to bake them all but so worth it. Had a slight issue getting the pineapple this year but got lucky and found some.
debm55
(39,052 posts)Aristus
(68,701 posts)"Roe-bear", the French pronunciation.
Tenderized filets of beef, marinated in whatever I feel like marinating them in, pan seared, then broiled on the stove-top in white wine, rosemary, thyme, and white pepper.
Served with a lentil and brown-rice pilaf, steamed seasonal vegetables, and sliced melon.
Pair that with a good burgundy, preferably a 2017.
Strawberry shortcake for dessert.
An aperitif before and a digestiv after.
Cheese and fruit, paired with Calvados apple brandy in the study afterward.
debm55
(39,052 posts)redstatebluegirl
(12,508 posts)debm55
(39,052 posts)Lunabell
(7,073 posts)With scallops or shrimp.
debm55
(39,052 posts)electric_blue68
(18,957 posts)my mom had watched me, and she made her own version a few days later. 👍
wnylib
(24,889 posts)I enjoy cooking and baking but I am just an average cook who makes a few ordinary dishes well.
debm55
(39,052 posts)electric_blue68
(18,957 posts)justaprogressive
(2,586 posts)Sichuan stir-fries, 5 Bean salad, Salted celery (to remove the water) w/chile powder
debm55
(39,052 posts)Phentex
(16,570 posts)I mainly get requests for my pasta dishes.
debm55
(39,052 posts)Onthefly
(556 posts)Learned from my mother who was from Osaka.
debm55
(39,052 posts)woodsprite
(12,253 posts)Not all at the same meal Those are probably the most requested ones.
debm55
(39,052 posts)Marigold
(218 posts)Every week I have to make a different cake for my granddaughter. We are known as the Gateau Girls. This week is carrot.
debm55
(39,052 posts)exmodee
(38 posts)It's very much like New York cheesecake. It has a sugar cookie-type crust and a cream cheese and sour cream filling. You make it in a springform pan. I learned how to make it while living in Germany.
debm55
(39,052 posts)exmodee
(38 posts)Kali
(55,902 posts)debm55
(39,052 posts)electric_blue68
(18,957 posts)Maybe w 1 or 2 more items. While that was simple it was sooo tasty!
Lentil soup w lentils, onions, garlic, olive oil,?maybe 1 or 2 more ingredients. I'd make it nice, and thick.
Indian influenced: rice w curry powder, garlic, onions, chicken peas, ?sweet red peppers.
Good Ole 🩷 Guac w store bought tostados.
Funniest cooking phail.
A friend and I house sat for a few days, for friends that were my sister's friends, whom my sis had taken a break from doing the current house sitting.
They had an electric store. Neither of us had ever used one. We were cooking something Indian and curdled the milk.
Ouch!
debm55
(39,052 posts)electric_blue68
(18,957 posts)canuckledragger
(1,992 posts)That's your favourite Canadian whiskey (I think US whiskey is crap) mixed with premade Mott's margarita mix, which is really just fancy lime juice.
I sometimes substitute the Canadian whiskey with Irish, usually Bush Mills Black Bush, a sweeter Irish whiskey but not overpowering.
debm55
(39,052 posts)Figarosmom
(3,510 posts)debm55
(39,052 posts)dai13sy
(496 posts)debm55
(39,052 posts)OldBaldy1701E
(6,691 posts)I can make both the original style and the modern 'cream' style as well. I usually make the modern version. The recipe I use was taught to a friend who took classes at some culinary school in L.A.. The recipe was Vincent Price's personal one. Price himself came in to make this dish for the students. So, my friend was taught this recipe by Price himself.
debm55
(39,052 posts)yellowdogintexas
(22,836 posts)My recipe is the one Mr YD's grandmother used for years.
Baking cakes is like therapy for me. I donate cakes to my Sunday School class fund raiser; in the live auction, I offer up to 6 "Special Occasion Cakes" which the winner can request when they need it. I also take a couple to the silent auction which the winners can take home that night.
Chili, stir fry, brownies, broccoli salad are often requested.
debm55
(39,052 posts)Ocelot II
(121,633 posts)debm55
(39,052 posts)FalloutShelter
(12,860 posts)So
Hubby and I have been sort of the odd guys out at Thanksgiving
until I began bringing my sweet potato chili. Now they ask me to bring containers that they can take some home to add their leftover Turkey.
Also known for my fruit crumbles. Apple
pear
cranberry
they love them all.
Have a wonderful holiday everyone.
debm55
(39,052 posts)Jeebo
(2,326 posts)One of the tastiest vegetables I've ever had, when they're prepared correctly. Buy one or two rutabagas, peel them and cut them into small pieces perhaps an inch square, put them into a pot and cover them up about two-thirds of the way in water, then add two or three big glops of margarine, season to taste (I use salt and pepper and minced garlic and Tabasco sauce), then bring it all to a boil, then reduce the heat, cover and simmer for 25 minutes or so, until the rutabagas are tender enough to eat but still firm, then scoop them onto your plate and enjoy! Did I say, they are really tasty?
I also make really good macaroni and cheese. I prepare one of those Kraft mac & cheese dinners according to the package directions, then at the end add one of those 12 or 16 ounce packages of shredded Kraft sharp cheddar cheese. I'm the only person I've ever known who puts ENOUGH cheese in macaroni and cheese.
When I was working (I retired 10 years ago) we used to have pot luck Thanksgiving dinner every year. Everybody would bring a dish and our employer provided the turkey and stuffing. My contribution was always rutabagas and macaroni and cheese. I miss those Thanksgivings because the food was always just heavenly.
Ron