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[gatling]

Pan fried noodles made from top ramen? ._. That probably the best I've got...

Dude this can be great if you have a lot of random leftovers and veggies you need to use before they spoil. I use cheapo angel hair to tone down the salt a bit.

 

[Mathieran]

Lasagna and Zuppa toscana are usually my go to meals for when we have company

 

[subrock]

made this the other day after a friend showed me the recipe and now this is what I will make any time there is a special occasion:

Recipe:

Sauce:
- 1 lb mild italian sausage meat (or whatever flavor suits your fancy)
- 1 clove garlic
- glug or two of white wine (or red for a heavier taste)
- 2 cups of tomato puree (should be quite liquidy)
- 8 or so quartered local tomatoes
- 3 rosemary sprigs
- 4 tbsp of butter or so

Pasta:
- 100g per person of tagliatelle or pappardelle

Instructions:
Over medium heat, crumb up the sausage as fine as possible while cooking so it's all gravel sized bits. Once cooked and the water has mostly boiled off (shouldn't be watery between the sausage gravel) throw in the garlic. You don't need to brown the garlic, just wake it up. Then splash some wine to deglaze, and add your puree and quartered tomatoes and rosemary. Stew with the lid on for 20 mins or so then remove the lid and reduce to a point where the sauce doesn't fill in the space when you run a ladle through. Shortly before you get to that point you'll want to throw the butter in and stir in. About when you are throwing the butter in you should put the pasta on. Water as salty as the sea and 6 or so minutes (whatever the package says). Drain pasta and mix into the sauce. Serve with tongs and grate some parmigiano reggiano on top

You can stretch that recipe to feed about 4-6 people.

 

[Supha_Volt]

Posole or pork chili verde with some homemade tortillas! Yumm

 

[Edsmells12345]

Greek style lamb shoulder with rosemary + olive oil baked potatoes.

I will die young, obese and happy.

 

[BigDes]

Pancetta wrapped salmon fillets with garlic roasted new potatoes and whatever vegetables i have lying around

 

[Dynomutt]

Baked Mac N Cheese

I make a homemade roux/cheese sauce with 3 types of cheese and use goldfish as the crust. Spiral pasta is the best as it catches all the cheesy goodness. It is the business!

 

[Martinski43]

Stroganoff with sasuage.

Have perfected a recipe over the years.

 

[jchap]

Smoked Brisket

 

[zeemumu]

Crab-stuffed mushrooms, fried fish, or chicken parmesan

 

[Zukkoyaki]

I'm pretty great at frying meat whether it's chicken, shrimp, steak or pork.

 

[kamineko]

Posole. Most folks in Arkansas don't know what it is, so they always seem pleasantly surprised.

 

[Zona]

Sautéed lamb with a lemon basil glaze served with garlic-rosemary mashed potato's and asparagus roasted with mushrooms with a bit of olive oil and rosemary. It's a special occasion meal, or a few times when a friend said they heard I was good at cooking and offered to buy the ingredients for a meal if I made it for them.

 

[Ponn]

Authentic Tacos

Honestly that's probably true, I learned how to make the tortillas and meats from my mom so my family always look forward to me making the spread for them when we get together.

I'm known more for my baking though. This time of year people look forward to my Pumpkin and Carrot Cake rolls and Pumpkin Cheesecake. Come Christmas I will need to make two huge canisters of Cranberry Macadamia White Chocolate cookies.

 

[old]

I've got 3. All hits on game day.

Cheeseburgers with onions, tomato, and spicy mustard on a toasted potato bun
Smoked wings brushed lightly with jalapeno honey mustard
Chicken soup with vegetables and peppers NO NOODLES!

The last two I stole from restaurants. Never would have thought chicken soup was better without noodles but with peppers. Adds so much flavor. Always ate wings covered in buffalo sauce but they're delicious smoked and too much sauce drowns out the deliciousness of the smoked flavor. So a light touch with the sauce is key.

The burgers are my own creation. I've done the most research and had the most practice. Learning to not overwork the meat when shaping. Pat the outside dry to increase searing. Only salt right before cooking to prevent sausaging effect (thanks Keiji Alt-Lopez). Mix a little mayo into the meat to keep it juicy (thanks private chef AMA on reddit). Bought a cast iron press to keep them flat during cooking but only press for first 30 seconds before the fat melts and or you start losing juices (thanks forgotten website article). Bought a dome to melt the cheese while they finish. Potato bun because brioche is too buttery and falls apart beneath a burger (thanks Anthony Bourdain).

The big thing with burgers was that for years I put out a topping plate and let people dress them themselves. I've learned to be confident in my taste and to serve them already dressed according my discretion.

 

[Bakercat]

I can microwave a hot pocket that's not lava hot, but still warm enough to eat it.

 

[Darth Karja]

Strawberry Cheesecake and Chicken Potato Burritos.

 

[Zubz]

Burgers, but with from-scratch patties with onions, mozzarella, & spices. It doesn't sound like much, but it's my most consistent dish in terms of people liking it.

Tofu tacos are a close second, but nobody I know likes tofu, so that's just my perspective. Tikka Masala was my most enjoyed dish based on the diners' reactions, but I've only made it twice.

 

[Tekniqs]

Spaghetti aglio e olio.

same. So easy to make but so so damn good!

 

[AngmarsKing701]

Chicken Paprikash

 

[TFGB]

Wow lovely stuff. Whats the best restaurant you've eaten at?

Cheers! That’s a toughie. The French Laundry and Saison in California were good as was Noma in Copenhagen. ‘The Restaurant’ at The Dolder Grand in Zurich is the most expensive meal I’ve ever paid for but was incredible. We spent a week there over New Year a couple of years back and the place was sublime.

I started documenting my trips to places (on Twitter of all places) over the last few months so if you fancy a butchers at some of the restaurants/hotels I’ve done recently then you can see them here:

https://twitter.com/Unijak/media

 

[Lotto]

spam musubi and yakitori

 

[NoblesseOblige]

I make the most succulent long pig roast.

 

[Always-honest]

I thought one of the first posts would be "Cream-pie!"
But i was pleasantly surprised.

My signature dish would be Nasi Goreng.

 

[Angry Grimace]

A burned mess and an apartment that smells weird for a few weeks.

 

[Vindicator]

Those Chili Beef Lettuce Wraps by Gordon Ramsay.

 

[T.O.P]

Gnocchi with sagrantino and speck

I also make a killer lime cheescake

 

[A Fish Aficionado]

Beef Wellington, tiramisu, Scotch eggs, huevos rancheros,albondigas soup, and Chile's rellenos.

 

[Unit 33]

I do lots of vegetable broths. There are great with nice chunky bread.

 

[Kill Your Masters]

Chili con carne.

Started making burgers from scratch. I like em, have to make for someone else to see if I'm not just biased.

 

[EVO]

https://twitter.com/Unijak/media

Living the life man.

 

[Watevaman]

I have some sausage meatballs that I make from time to time. I've never had a complaint and everyone who's tried them always wants more.

 

[A Fish Aficionado]

Also, I love to bake. I can do an awesome cheesecake, a traditional flan, and layered cakes.

Yo, it's chemistry.

 

[Frost_Ace]

Tiramisù. Best dessert ever and all my friends say I'm pretty good at making it

 

[Barrel Cannon]

I make pretty phenomenal quiche that always gets finished at parties and has become my signature dish.

My secret best dish is mashed potatoes but its just too much work to make it my way. I've had a huge tub I made get finished in one night before.

 

[GuitarGuruu]

Some damn good garlic roasted potatoes with glazed barbeque chicken. Very good.

 

[Spenny]

I make a mean beef bourguignon.

I also make a dank-ass California burrito.

Macarons are probably my specialty though.

 

[hurricanes]

I'll teach you hummus and you teach me oyakodon and/or angel hair pasta! (I admit I am terrible at pasta as it's not in our culture). Also, how do you get the pasta al dente without drying it out?

Anyway, my hummus recipe in a nutshell:

- A couple of cans of chickpeas, drained (I use canned for convenience)
- a spoonful of toasted sesame seeds (original recipe calls for tahini but as I can't source that I sub sesame seeds and EVO which work great)
- extra virgin olive oil (EVO)
- A clove of garlic (or two depending on how much you love it)
- Lemon juice (at least half a lemon)

Instruction : just blend it all in the food processor but add a bit of the water from the chickpeas and some EVO to help it along. Get it nice and smooth. But most importantly, taste it often! I often make adjustments (adding a bit of garlic, a bit more lemon juice, EVO, etc) as we prefer, a garlicky, lemony version. The toasted sesame seeds also give it a nice aroma in the mouth (at least for me). I've used store-bought toasted sesame seeds but untoasted seeds literally put in the toaster for a couple of minutes had an even better aroma. Don't be afraid to add a dash of pepper or a pinch of salt if need be.

You can make variations, like taking out the sesame seeds and lemon juice and putting in sun dried tomatoes. I add a bit cumin to mine (optional) and some people like how it tastes like a healthy nacho dip.

It's probably not a recipe loyal to the original but I like the results so far. You can use chickpeas you boiled yourself but personally I find them too bland. YMMV.

Deal. Both are actually very simple dishes.

Oyakodon;
Ingredients:
Chicken thigh(I really don't recommend chicken breast, too rubbery)
Fresh eggs(2 eggs for 1 thigh usually, but do adjust to your preference)
Long green onion/Onion
Spring onion/cilantro(optional)

Condiments;
Soy Sauce
Mirin or Sake
Sugar
Unsalted chicken broth/Dashi stock made from Hondashi & kombu(optional)

cut thigh into bit pieces, cut white part of long green onion at 45 degree angle diagonally/julienne onions, roll and dice spring onion/cilantro/light beat eggs in a bowl

Heat a small pot/small tall pan, put water/broth in the pot and add 1/2 tbsp soy sauce and 1 tsp of mirin/sake, 1/8-1/4 tsp of sugar(adjust to taste), heat on low and stir to blend. Add chicken and onions and turn to medium heat, cover with lid until boil. flip the chicken pieces when the bottom side is cook and cover with lid again briefly. The chicken pieces should be at least 80% cooked now, if not, you should cut the chicken into thinner/smaller pieces next time. Distribute eggs all over the chicken and broth and cover with lid again. Oyakodon usually do not completely cook the eggs, usually it is only 2/3 cook and slightly runny, but do cook it to your preference. Add green onion/cilantro flakes on top and carefully transfer them on top a bowl of hot steam rice. Enjoy!

I am too lazy to type another recipe by now but I will get back to you regarding to the angel hair pasta. Cheers.

 

[TwiztidElf]

I make the best fish finger and cheese toasted sandwiches you've ever had in your life.

 

[Musha_Soturi]

My Dauphinoise potatoes are legit perfect every time.

 

[warthog]

I've been trying many different recipes to get the best bolognaise sauce and in the end the most basic of them all is what I get the most compliments for. It's so simple compared to the stuff I've been doing before, that it makes me sad. But it tastes good.

 

[Bjoern the Smexy]

Potato gratin.
I make a mean potato gratin.
The best on the planet, I tell you. Probably even the galaxy.

 

[Faiz]

Panang curry. Love Thai curry in general and panang is my favorite - My family and I are to the point where we now judge a Thai restaurants curry against my own.

 

[McMoneyman]

Filet mignon, some sort of potato and a red wine sauce. Maybe some veggies.


Also tortellini casserole with chicken, leek, peppers, bacon.

 

[King Al B]

My Chili or Beef Stew. Both are pretty awesome, but the chili is probably top cause thats the one i get asked to make the most often.

 

[DMVfan123]

Paella