I make a killer, kick-ass.. (fill in the blank!)
 

I make-a da deep-a dish, cheesy, mouth-a watering lasagna dat taste-a sooo good, it-a make-a you wanna kiss-a you Momma. Or maybe make-a you wanna kiss-a my Momma for she-a teachin me how ta makin it, huh?

Sorry, I have to talk like that any time I brag about my lasagna. Growin’ up my Mom used to make this lasagna that I totally lived for, and once I discovered the joy of cooking I eagerly learned how to follow in her footsteps. I’ve won over quite a few people who previous to tasting my work never liked lasagna. My best friend even asked his wife to get my recipe so that she could make it for him! :D

Other than lasagna I’m known for my melt-in-your-mouth chocolate chip cookies. I’ll get in a mood and bake ten or twelve dozen, with some batches being butterscotch chip, white chocolate, mint chocolate, or whatever springs to mind. It’s always fun because it leaves us with oodles of Ziplocs full of cookies for a couple weeks afterward.

I make super badass rumballs (they're especially good for riding PotC) - Rose just found a batch stowed in our pantry from last year...

I'm known for lasagna, stuffed chicken, and deep fried twinkies

I love making salads and egg dishes.

I haven't bought bottled dressing in YEARS and I always experiment with vinegars, oils, citrus juices and spices. I like to mix up flavors in salads using legums, fruit, meat, cheeses, veggies galore and nuts whenever possible. The Greens Cookbook is my muse and I can always get inspiration there.

If I owned a restaurant, it would be a breakfast joint - although it wouldn't work with my preferred schedule one bit. I love making frittatas, quiches, strada, bettys, omlettes and Popovers. I am also about to embark on a fancy pancake experiment. Ginger-Blueberry Pancakes with Brown suger/lemon syrup. I ate this at a restaurant in Chicago and I MUST recreate it.

I used to bake bread. No, not in a bread machine, but the good old fashioned 6 hour process way. I always had starter in my fridge and we always had good crusty loaves of French, Olive, Onion, Rosemary or surprise bread to munch on. Somehow, I got out of that habbit. That's something I'd like to do again.

mashed potatoes, lemon chicken, creme brulee', chcolate mousee, thanksgiving dinner...especially the turkey.....anythign I want to cook turns out killer kick ass....I used to be abartender so I'm not to bad at drinks either....LOL

I'm a baker. I can make things that require grilling and steaming and stir-frying enough to suit my dinner purposes. But if you're looking for my particular skill, it involves the inner sanctum of the oven.

I make a hell of a cheesecake. My best, I'd say, is my pumpkin cheesecake with caramel sauce. Some of you sampled it last Halloween. I can't make cheesecake, though, without feeding most of it to somebody else. Cheesecake in my fridge is not a good idea for already plentiful hips.

For cheese-free Tom, I have to bake things like oatmeal-raspberry cookie bars. Yum.

This Easter, I made kolache, which is a Czech fruit bun that's fairly involved. You have to make full-on bread dough, and then you have to tease it into squares, stuff it with fruit sauce (lemon is my fave, or apricot or raspberry. Plum is traditional) and bake. Aud and Tom liked them, I think... I was so proud!

I also make good pizza and vegan bruschetta. Which I should do sometime soon.

I'm hungry.

I'm good with things like roasted or fried chicken, homemade gravies, baked squash, etc.I like to make big spectacular feasts on Turkey and Christmas day. I also like to make buffets of interesting hors d'oerves, quiches, blintzes and such. (Like for B-day's or Mother's Day).

I don't do dishes.

Desserts. I make really great desserts. Chocolate truffle cheesecake. (I once set my oven on fire when the springform pan overflowed! But it still tasted great.) Strawberry-rhubarb brown betty (the secret is the nutmeg and cardamom in the topping.) Peach pie with the most delicious crumb topping. Cassata alla Siciliana. The most amazing coconut cream pie ever.

I also make some really great adult beverages. Homemade vodka cordials and watermelon guava kamikazis. Eventually I'll get around to trying my hand at mead and perry.

Me? I make a mess.

But Susan; well, my waistline is a testament to her cooking prowess.

Okay first things first, I need that pumpkin cheescake recipe LS (it sounds yummy and I LOVE pumpkin cheesecake..), as well as this choclate truffle cheesecake Prudence. (is anyone else seeing apattern here....)

Okay, so I am good at my christmas feasts featuring homemade enchiladas, tamales and tacos. I make a mean lasagna as well with (with homemade sauce and all.) I happen to like decorating cakes. I took cake decorating classes and everything. I made my sisters baby shower cake which looked like two giant baby bocks, and then I did my niece's first birthday cake which looked like a big teddy bear and for her princess party last year, I took a stand up pumpkin pan I had and turned into Cinderella's coach by adding sugar cookie "wheels" and windows out of royal icing and little mini vines and cake sugar. It was very cute.

Pop-Tarts, Toaster Strudels, Lean Pockets and Microwave Popcorn.

Hmmm. I so rarely make the same thing twice. I'm more about experimenting with whatever I have on-hand. But, as such, I tend to make a kick-ass stew. Broth, meat, tomato, and flour are all I need to start. Then I just cobble together whatever comes to mind.

oooh! Totally forgot about the amazing chocolate mousse torte I've been known to make. The mousse layer is (liberally) laced with Godiva liqueur. I made faculty lick their plates!

I am a slob in the kitchen and will use every pot I can get my hands on. That said, I make a killer spinach lasagna with four cheeses, not for the faint of heart or low in fat of diet. A lemon creme brulee tart that always garners raves, same for the simplest of apple tarts. I do a mean brioche and once I overcame my fear of phyllo, baklava to die for. Even my greek friends insist I make the baklava! My favorite Italian place growing up made some incredible creamy sauteed mushrooms which I have been able to recreate and those are a joy to the table every time I sink my teeth into them.

I love to cook all kinds of foodstuffs. I adore asian cuisine of all varieties and countries or origin, but I am less successful re-creating at home. I suspect it has a lot to do with the lack of extreme heat under the old wok. That's my excuse and I am sticking to it.

I have more cookbooks than I can ever wade through, but a couple of favs are Baking with Julia which gave me a great basic on baking all sorts of delicious things. Henry's Hunan Cookbook (Henry's is a must stop in SF for fiery foods). Too many Italian cookbooks to narrow it down to one, they all have wonderful things in them.

I agree with NA, Greens is fabulous. I love the restaurant too, same with Chez Panisse.

ooh, can't tell that I am starving.......

Donna

Salsa.

Love salsa. I've experimented a ton with a bunch of different items - some admittedly haven't tasted really good - and I've come up with one that has made me want to stop experimenting. It's really the only thing I ever prepare beyond Kraft macaroni and Cheese. I'm not any sort of kitchen maestro.

Tableside Caesar Salad.

It's been a while, though... But it is fun talking to people about whatever it is on their mind, while blending together ingredients in a bowl right in front of them, serving it with a smile.

Wontons.

Yummm..

Phone orders for deliveries...

Yeah, I'm the BEST!

P.S.
I'm a killer, kick-ass food tester.
Just an fyi.

;)

Gosh, I vote for a LoT potluck!
Donna

I agree. Although, I'm a little far away now. :D

Kevy Baby's wife makes awesome chewy brownies.
:)

Sadly, so am I, to the tune of 2800 miles. But when I move back to N. California in the next 6 months....I'll be close enough to bring a dish!

Donna

Chocolate (or other sweet flavor) souffle.

The secret to my success? The Better Homes & Gardens cookbook.

Oh, I also make a rather nice garlic and rosemary-stuffed pork loin.

Toast.

Cocktails - at one time I made a mean Side Car, Bhurah Pag, and some creations of my own involving a variety of snapses and Brandies. But I'm a bit rusty on this stuff right now.

Foodwise - Stuff alchemical, Curries that stew for hours with a multitude of ingredaints

Why have we not combined our talents?

Would that be a LoTpuck?

You must spread some Mojo around before giving it to Kevy Baby again. :snap: :snap:

Y'all are making me DROOL! All the culinary talent on this Board! :snap: I can't wait to post more! :)

I make killer, kick-ass.....

~Chicken enchiladas
~Lasagna
~Chocolate chip cookies, my recipe is messy and tons of work, but the pay-off...mmmmm!
~Roast chicken, smashed potatoes and homemade gravy...every week!
~Pasta salad.....weird little pasta, diced salami, marinated mozzarella chunks, grape tomatoes, artichoke hearts, other junk....mmmmm....

And once a year I make a delish chocolate pie. But only once a year. And only for my father-in-law. It's our thang.

Loooove Brownie

OOOH! Idea!

Prudence will be out in January. Why don't we have a meet & Potluck to celebrate the one year anniversary of LoT?

We can either do it at the Park (it may be too cold) or do a desserts only thing at the fireplace of the GC or we can do it at our house.

Thoughts?????

There's no way I'll be able to drag the hubby out of the park. As it is, he's likely to say "hey" and they go enjoy single rider lines.

Of course, if you do it Sunday, there could always be a 2-parter of park meet during the day, followed by evening potluck wherever. I can't remember when our flight leaves, but I think it's 8pm-ish. I/we could join y'all for the park portion before heading to the airport.

Of course, we're staying at the GC, so that's also super convenient for us. :)

I enjoy baking. According to the kids that frequent my house I make killer cookies. Lately I have been in a peanutbutter cookie mood. As soon as my dishes are caught up Nickolas and I will be making another batch of pb cookies. The last batch we added white chocolate chip, this time we are going to add butterscotch chips. At Christmas I make around 15-20 pounds of fudge to give away to family and friends. I also make molasses crackle cookies (think ginger snaps) and sugar cookies (from a recipe my mom took off a sugar box 30+ years ago). I may add to those this year (since I am not working) a really good chocolate chip butter cookie and some gingerbread cookies (these are hard as a rock, but great for decorating).

I can do actual cooking pretty good, but I get irritated if it is too time consuming.

What I need to do is get my mom's porcupine ball recipe from her. It is basically meatballs w/rice rolled in and a rich tomato/sour cream sauce. Very tasty.

I almost forgot...I make a killer rum drink. Think an Orange Julius but much better and not so watery, made with pineapple orange juice and blended with a splash of dark rum and a hefty amount of white rum. Verrrrrrrry yummy!!

I have a weird bad association with peanut butter cookies. When I was a kid, I was playing with the neighborhood kids, riding bikes or something. One of the kids was, from my parents' perspective, one of the "bad" kids. Far from the worst, there was no problem with me just hanging out and tooling around...but I definitely shouldn't have been at his house. For one, he was, for whatever reason, considered a bad seed. For another, my parents didn't even really know his parents. And to top it off, his house was across a semi-major street, out of bounds for me to be going without my parents at that age. And I DEFINITELY shouldn't have been accepting peanut butter cookies while at this house I wasn't supposed to be at. But I did. And while eating one, one of my teeth fell out (baby tooth) in a painful and bloody way. So not only did I have to make my way home, bleeding and in pain, I had to admit to my parents that I was eating ilicit peanut butter cookies.

Stupid peanut butter cookies.

I make killer, kick-ass.....

1) French Onion Soup - It's really pretty simple but something that I've tried to improve with each batch. My secret is just a bit of Guiness beer.

2) Beef Stew - A nice comfort food that I always loved as a kid. I've done my best to replicate mom's recipe and I think it is pretty close.

3) Garlic Pasta - My claim to fame, actually. It's the dish I make most often when I want to impress someone. It contains artichoke hearts, capers, portabello mushrooms, and truffle oil, all doused with a liberal (hi scaeagles) helping of fresh grated parmesan and romano.

4) Thai food - One of my favorite things to cook, although Matthew isn't too fond of "spicy" and I haven't figured out much of a middle ground yet.

5) Chile Verde - To me, there is nothing better than a big vat cooking on a Sunday afternoon, with big chunks of pork simmering in the sauce until they are perfectly tenderized. It's an old family recipe that goes way back and, although I don't do it often (t is somewhat of an all-day event), it is something that I'm very fond of making.

Oooh, speaking of soup, while I've only attempted it once, my rendition of gazpacho via my mom's recipe turned out awesome. Damn, summer's over. I should have made it again this year.

Now that the weather is turning...I make a killer beef stew. I don't follow a recipe, just toss a bunch of stuff in the pot. That is when I organize my spice cupboard. It usually ends up with some bite (spicy bite).

I also love making bean soup and split pea soup. I use wanting soup as an excuse to buy a Honey Baked Ham.

Speaking of spaghetti sauce...

When I was about 12 yrs old and living in NY, one of my friends Sicillian (sp?) grandmothers taught my mom how to make "meatballs and gravy". It was also an all day affair and the taste was incredible. From that point on, this was the only way that I ever had spaghetti. Sadly, when my mom passed away, so did the recipe. I don't think I will ever taste anything like it again, try as I might to replicate it. I have yet to find another sauce in any italian restaurant that even comes close.

And yet, I keep trying and trying and trying. Ally, feel free to share that recipe anytime you would like. :)

If I have a cookbook, I can cook nearly anything. There are very few things that I can make on my own and have turn out delicious. One of those is Chicken Tortilla Soup. I combined several recipes to make my own unique soup. It's easy, it's delicious, and it's lunch for a week after I make it. This is going to be a staple of my new diet.

This is from a recipe, but it is sooooo good. Cinnamon rolls just like (or better than ;) ) Cinnabun. Huge with cream cheese frosting. These are a once every few years event, as it takes me a good eight hours to make. When I do make them, I make tons and give them to practically everyone. I miss cinnamon rolls.

lemon souffle

It's our goal to make you wet somewhere.