What's your signature dish?

[kittybean]

When you bring food to a party, is it usually the same thing? Is there something (or things) you make or you are asked to make over and over?

My signature dish is an amazing chocolate sheet cake with fudge frosting. It is the best cake I have ever had, and I am always making it for friends' and family members' birthdays. Unfortuately, that is pretty much the only thing I make from scratch. I really need to expand my horizons.

 

[jaysonsmom]

I have 2. I'm actually sick of making these 2 things for potlucks, wish people would let me bring something else because then they'd know I have a larger repertoire.

One is Mexican Flan (it's made with condensed milk, so much richer than traditional flan made with milk).

The other is Chap Jae, it's a Korean glass noodle dish.

 

[soocool]

Mine are pies. Apple, peach, lemon, key lime, chocolate. All from scratch, crust too!

 

[kenny]

Tabouleh

 

[Amber St. Clare]

Oreo cookie cheesecake. 3lbs cheesecake, 12 egg yolks...it's a heart attack waiting to happen

 

[ksinger]

Two dishes - party shrimp - which is a marinated spiced shrimp with onions, celery seed, dill, bay, and capers, that is always a hands-down hit, and chocolate pound cake made with Pernigotti cocoa.

 

[diamondringlover]

I make cheesy potatoes like the Cracker Barrel...they are so yummy, they get requested everywhere I go...and my Oreo cake it gets alot of request as well...dang I am getting hungry

 

[pinkstars]

Macaroni and Cheese - It's homemade, of course! My southern friend just loooves it, and I really try to not make it outside of parties and holidays so I enjoy having it then.

I'm not sure what else people ask me to make because I usually end up baking something for the occasion anyways, usually blondies or something super tasty. Although in the summer I guess I'm known for always bringing s'mores stuff to our friend's house. She has the perfect set up for s'mores, so how could I not?

 

[Yimmers]

Balut

Okay, in all seriousness, pie.

Hey - I tried out this new dip that someone made. Kimchee and cream cheese. Chop up the kimchee, and mix that in with some of the kimchee liquid with cream cheese. Really good!

 

[jaysonsmom]

Balut

Okay, in all seriousness, pie.

Hey - I tried out this new dip that someone made. Kimchee and cream cheese. Chop up the kimchee, and mix that in with some of the kimchee liquid with cream cheese. Really good!

What do you dip in the kimchee dip? Pita chips, totilla chips, rice crackers, crusty french bread?

 

[LGK]

I make a fabulous white wine sangria with mint, cinnamon, and peach (as well as the usual citrus) that I always have people ask me to bring to dinners and such.

I also make a really awesome and super healthy veggie stew that, when I feed it to friends, usually gets recipe requests.

My sister always cracks me up when I cook for her- she always gets super excited about whatever I feed her and begs for the recipe, but I know she'll never try making anything, she isn't quite as bad as burning water, but cooking baffles her a bit.

 

[ZestfullyBling]

My family and friends alwayys request my sweet potatoe pie, apple crisp, 2 layer lemon cake with butter cream icing, macaroni and cheese, and salads.

 

[Lady_Disdain]

This thread is useless without recipes! (if you don't mind sharing, of course)

 

[marcy]

Chocolate chip cheesecake and homemade cookies.

 

[kenny]

This thread is useless without recipes! (if you don't mind sharing, of course)

Kenny’s Killer Tabouleh

In a cast iron skillet heat up some olive oil at medium-low heat.
Add an entire bulb of finely chopped garlic.
Simmer, but before garlic burns pour in 1-cup water.
Stir, and simmer on low heat about 5 minutes.

In a large glass bowl combine:

1 cup Bob’s Red Mill 100% Whole Grain Quick Cooking Bulgur Wheat
The hot water/garlic mixture
½ tablespoon freshly-ground black pepper
½ tablespoon salt.
Pinch of Cayenne Pepper

Let rest for 30 minutes at room temp.

Add
¼ c of lemon or lime juice
¼ c of olive oil.
Chill 1 hour

Chop
1 bunch Italian parsley
1 bunch green onions
1 peeled cucumber
Tomatoes – about 4 large, 6 med or 8 small

Add to wheat mixture, stir well.
Refrigerate overnight before serving so flavors fully combine and bloom

 

[elrohwen]

Hmm ... depends who you ask.

I think my signature dish is houska - a Polish/Czech braided bread with golden raisins. My mom started a tradition of giving loaves away for Christmas and I still make this bread every year around Christmas (as well as other times). Everyone who has tried it has loved it, except DH, who isn't as into breads as I am. Oh well, more for me! In general, i guess I'm known for breads, as I've had numerous people ask for my favorite dinner roll recipe as well.

DH would say my pasta with white sauce is my signature dish. It's basically a bechamel, with onions, gruyere, and usually broccoli and shrimp (though of course it's good with any veggie or protein). It's like mac & cheese, but not so heavy. Love it! I haven't taken it to any parties though.

 

[OUpearlgirl]

Cake dots! A lot of people call them cake balls, but I think cake dots sound much cuter. They look like truffles but have cake inside. I crush peppermint on top for Christmas, make pumpkin flavored at thanksgiving, and pastels for Easter. Yum, yum, yum!

 

[Ninna]

I'm going to try that Tabouleh

Have a few:
Irish Apple Crisp [family's recipe served w/Whiskey Cream]
Giant Stuffed Shrimp
Dolma/Dolmades [stuffed grape leaves]
Chix noodles w/black bean sauce

 

[LaurenThePartier]

It really depends on the occasion, but for a brunch or perhaps a bridal shower, I love making a risotto torte because it's so versatile - love mixing it up with different ingredients (my favourite is actually Pancetta, Mushroom, and Spinach to date), but the best thing about it is that you can make it the night before and let it set, and the next morning, it's had enough time to not crack when you plate it.

My sister in law serves what amounts to basically a block of cream cheese with a jar of jalapeno jelly poured over it and serves it with crackers - surprisingly delicious!

Pancetta, Mushroom and Spinach Risotto Torte

Ingredients:

4 oz. crimini mushrooms, sliced thinly
4 oz. spinach
3 oz. pancetta
1/2 C dry white wine
1 red onion, diced
1 Tbsp fresh picked thyme leaves, chopped
1 sweet bell pepper,diced
4 1/2 cups chicken stock
2 garlic cloves, chopped finely
1/2 cup Parmesan, finely grated
4 eggs, separated
2 Tbs. olive oil
salt and ground black pepper
4 Tbs. butter
butter for greasing
chopped parsley, for garnish (optional)
1 Tbsp white truffle carpacio, for garnish (optional)
1 1/4 cups Arborio rice

Directions:

Add the stock to a sauce pan and warm on low heat.

In a separate pot, steam the spinach for 2 minutes, then drain and reserve.

Meanwhile, chop the pancetta coursely and add to a hot, dry non-stick skillet. Remove the pancetta after 4 minutes and set on a paper towel to absorb any additional grease.

Add the mushrooms and 1 Tbsp of butter to the pan, and cook on medium low heat until the mushrooms are soft, about 7 minutes.

In a separate large saucepan, gently fry the onion and pepper in the oil and butter for 3 minutes or until they are soft. Add the thyme and cook for 2 minutes more.

Stir in the arborio rice, cooking for a minute until it is completely coated in the fat, and then pour in the wine.

In one cup increments, add in the stock to the rice mixture, and stir continually until the rice seems to lose liquid. When you can drag your spoon through the risotto, and the risotto doesn’t come back together immediately, add more stock.

Add the hot stock, stirring constantly, until risotto is tender, about 20 minutes.

Add the spinach, mushrooms, and pancetta.

While that is simmering, grease a 10 in. round deep french oven and then line the base with a disc of waxed paper.

Preheat the oven to 350 degrees.

Stir the cheese into the rice, allow the mixture to cool for 5 minutes, then beat in the egg yolks.

Whisk the egg whites until they form soft peaks and carefully fold into the rice.

Turn into the prepared pan and bake for about 1 hour until risen, golden brown and slightly wobbly in the center.

Allow the torte to cool in the pan, then chill if serving cold.

Run a knife around pan and shake out onto serving plate.

Garnish with chopped parsley, truffle carpacio, or sliced tomatoes, if desired.

 

[vespergirl]

I'm usually more of a gourmet cook, but I got a recipe from a friend for a cheesy corn casserole that everyone LOVES, so people always ask me to bring it as a sidedish to dinners.

It's so easy, and uses simple ingredients, but it's just such a yummy comfort food, and it appeals to everyone, including kids.

 

[shimmer]

Vesper, that sounds awesome! Would you mind sharing the recipe?

 

[bebe]

My own version of potato salad (I could live on this stuff)

Southern Living's Best Ever Carrot Cake

Mexican Chocolate Cake

 

[Brown.Eyed.Girl]

Ooh I want some of these recipes! I'm getting hungry again.

My dish is oatmeal raisin cookies. I love baking, and I like to bake from scratch, but without a doubt, my best "dish" is oatmeal raisin cookies.

 

[Yimmers]

Balut

Okay, in all seriousness, pie.

Hey - I tried out this new dip that someone made. Kimchee and cream cheese. Chop up the kimchee, and mix that in with some of the kimchee liquid with cream cheese. Really good!

What do you dip in the kimchee dip? Pita chips, totilla chips, rice crackers, crusty french bread?

We used slices of small baguette bread and crackers. The chips proved too fragile to run through the dip.

 

[megeve]

Tabouleh

Yah, just love Tabouleh! I will have to try your recipe, kenny!

My Tabouleh recipe

Ingredient

1/2 c. cracked wheat
1c. flat parsley leaves, roughly chopped
1/4 c. mint roughly chopped
2 tomatoes, diced (I use 250g cherry tomatoes-diced)
4 green onions, chopped
1/2 v- pistachios, chopped (I used walnut)
2 T. extra virgin olive oil
1 T. lemon juice
1/4 tsp. cinnamon
salt

To make the tabouleh, pour 1/2 c. of boiling water over the cracked wheat and allow to soak for 20 mins. Add remaining ingredients and check seasoning, stir well. Allow to sit at room temperature for 20 mins before serving to allow flavors to marry.

(sometimes, I add yellow paprika-bell pepper to this recipe)

 

[Haven]

This thread needs some more recipes!

I don't think I have a signature dish that I bring to other people's homes. I often make blueberry muffins with a crumbly top, or tuna salad, or corn and bean salad. I got those three recipes from allrecipes, so they're not even mine.

 

[sctsbride09]

It depends on where we are going, different groups like completely different things. For example when we go to my FILs house he always wants a pecan pie. When we go to my MILs house, her and my SIL always want me to bring a salad with my homemade croutons and dressings, they live with 2 guys who detest veggies, so when I bring a salad they get their veggies for the month . When there is a gathering at my moms house, her request is to get her pronto! because Im her right hand man in the kitchen, and we make everything together. Another thing that everyone requests no matter what, is my homemade canned marinara sauce. Everything in it comes from the garden my DH grows, and it really is wonderful with all those fresh veggies.

 

[Hudson_Hawk]

For summer gatherings I make a wild rice salad that I add shrimp to on occasion if I'm trying to turn it into more of an entree-type dish.

For winter gatherings I usually make a lasagna

 

[treefrog]

Sometimes, I think I'm only invited to parties because people know I'll bring something yummy. I have a few signature dishes, all get rave reviews... always.

Entree: chicken tetrazzini.
Salad: mandarin orange almond salad
Dessert: macaroons, rum cake

 

[star sparkle]

Oreo cookie cheesecake. 3lbs cheesecake, 12 egg yolks...it's a heart attack waiting to happen

I don't do much in the kitchen because I just have no desire, but I need to learn how to make this! Oreo cheesecake is one of my favorite things on the planet. Care to share?