CHAT What is your single all-time favorite dish?

[Dennis Olson]

Im just curious. If you had to name a single dish that you consider your allxtime favorite, what is it? Would you share the recipe?

For me, it’d have to me my step-dad’s spaghetti sauce recipe. But since I won’t share that recipe, I’ll say Shepherd’s pie. Total comfort food, and easy to make.

1 lb hamburger
1 can condensed tomato soup
1 can green beans, drained
1 can corn, drained
Mashed potatoes
Sharp cheddar cheese

Instructions:

Brown the hamburger and drain. Burger should be broken-up into fine pieces.

Add the can of condensed tomato soup. DO NOT ADD WATER. Stir into the ground beef.

Pour mixture into 9x9 baking pan. (I line it with foil)

Pour out the green beans into an even layer over the beef mixture. Do the same with the corn.

Add the mashed potatoes on top and spread evenly across. You should make enough for at least a 1/2” layer.

Grate as much shatpmcheddar as you want, and later on top of the potatoes.

Bake uncovered in 375° oven for 25 minutes. Let stand 10-15 minutes before serving.

NOTE: The mashed potatoes absorb some liquid during the baking process, so you might consider making them a touch stiffer than you normally would.

NOTE2: Season to personal taste. I like Lawrey’s season salt and pepper only.

NOTE3: Lest you think I was light on the cheese, I had some white cheddar left which is under the yellow cheddar. Yes, I love cheese.

 

[CGTech]

Yorkshire pudding, smothered in beef gravy..

 

[Seer]

Crock pot roast and potatoes or a good steak and macaroni and cheese.

 

[BoPeep]

My dad makes a mean sloppy Joe, but no written recipe....I watched him during my childhood for the right proportions. Ground beef cooked with diced onion + green pepper and s&p, drain the fat, add ketchup, brown sugar, mustard, Worcestershire sauce, and a wee bit of garlic powder. It's so yum! I might make it for dinner tonight.... I won't eat canned sloppy joes...nope.

 

[willowlady]

A properly cooked T-bone. Second place is whatever I happen to be eating at the moment.

 

[zeker]

Yorkshire pudding, smothered in beef gravy..

must be a cdn thing.

me too

especially when you brown(very dark) sausages and then put them in a cake pan

and pour the Yorkshire over it

and then put in oven

Yorkshire/sausage cake with gravy.. yum

 

[colonel holman]

French toast, made with dense homemade white bread, soaked well in beat eggs and milk, grilled in butter, sprinkled with cinnamon and nutmeg, seved with thick pat of dairy butter, flooded with homeboiled wild maple syrup.

Or as an alternative, popovers with same treatment

 

[Macgyver]

Good fried chicken. Some mashed potatoes with gravy on the side.

 

[mzkitty]

I do have one that an old friend got from her mother-in-law. It's Sicilian. It's not red. I have shared it in the past but very few people have the patience for it.

No I'm not gonna post it.

 

[SusieSunshine]

My dad makes a mean sloppy Joe, but no written recipe....I watched him during my childhood for the right proportions. Ground beef cooked with diced onion + green pepper and s&p, drain the fat, add ketchup, brown sugar, mustard, Worcestershire sauce, and a wee bit of garlic powder. It's so yum! I might make it for dinner tonight.... I won't eat canned sloppy joes...nope.

I make that! Only difference is I cook the ground beef with diced garlic instead of using powder. Yummy

 

[Lurker]

Slow cooked chuck roast, onions, potatoes and carrots with it. A touch of ketchup and I'm happy.

Learned to can chuck roast a few years back; best stuff evah!!!

 

[Squib]

Beef steak - any good cut. NY strip, Porterhouse, Ribeye.
Chinese food - any kind.

 

[The Cub]

https://www.youtube.com/watch?v=LoA7h0bZmDI&list=PLdU1V0LKu07MOGo0X0FovQR7bNF-EGXix

 

[fairbanksb]

Black beans and rice with smoked sausage. I use Goya Black beans and just follow the recipe on the can.

 

[Millwright]

A hard call, but this is right at the top.

BLEND OF THE BAYOU SEAFOOD CASSEROLE

1 (8 oz.) pkg. cream cheese
1 stick butter
1 lb. shrimp
1 lg. onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
2 tbsp. butter
1 can cream of mushroom soup
1 can mushrooms, drained
1 tbsp. garlic salt
1 tsp. Tabasco sauce
1/2 tsp. red pepper
1 pt. crab meat (frozen, in box)
2 1/2 to 3 c. cooked rice
Grated cheese
Cracker crumbs

Melt cream cheese and butter in double boiler. Saute shrimp, onion, bell pepper and celery in the 2 tablespoons butter. Add to cream cheese mixture. Add soup, mushrooms, seasonings, crab meat and rice. Mix well, pour into 2 quart casserole. Top with grated cheese and cracker crumbs. Bake at 350 degrees for 20 to 30 minutes or until bubbly and light golden brown. Serves 8.

 

[AlaskaSue]

My all-time favorite seems to shift with the seasons and with the temperature and the snow line both quickly going down, I have to go with my Chile Verde. Here 'tis:

Chile Verde (green chili)

Approx 3# pork roast, rub with garlic salt or powder
Roast (or slow-cook) 3 lb. pork roast (can substitute other type of pork) in 2 cups water,
covered. Cook until fall-apart tender. Save meat juices separately and cube or shred meat.
While meat is cooking, clean and remove seeds from 3- 4 Anaheim peppers, 2 green bell
peppers, 2-3 poblano peppers and 1 jalapeño (add more if you like more heat). Dice and set aside.

Peel and dice 2-3 white onions.

Melt 4-8 T butter in large pan, sauté peppers and onions over medium heat until tender –
approx 10 minutes. Stir in 2 – 3 teaspoons of ground cumin (or to taste). Turn heat up to
medium high and stir in 1/3 C flour, cook and stir at least 2 minutes, you want the flour to
cook…then carefully pour in 1 C meat broth, stir until smooth and add another cup…allow to
cook for a couple of more minutes. If too thick, you can add more meat juice or chicken
broth to make a nice smooth gravy.

In crock pot, combine the pepper/onion gravy, the meat and (** optional: stir in 2 small cans of
minced chili peppers and one or two 16-oz. jars of green verde sauce – in the Mexican food
section of the grocery) stir gently. Allow time for it to heat thru, it should cook on low at
least 2 hours to allow the flavors to mingle.

Serve with warm flour tortillas and sour cream

 

[Dennis Olson]

Kitty, would you consider PMing it to me? Purty pleeze??

 

[Texican]

Sirloin steak beaten out with a heavy saucer, which I did the beating, then breaded and chicken fried in Crisco in a cast iron skillet drippings, well done cast iron skillet fried potatoes in Crisco, hot buttered hand made biscuits, bowls of cream gravy made from the fried sirloin steak, cast iron skillet fried spinach with bacon grease, ketchup, garden fresh tomatoes and onions, iced tea and hot pecan pie with vanilla ice cream on top. Prepared by my DGM and now by my DW for my DGM has passed over the Rainbow Bridge.

Second is fried chicken or duck with the above.

Second best desert was DGM's hand made fried pies with fruit filling made by my DGM from her orchard.

My maternal DGM taught my DW how to cook the old ways....

My DGM lived to a month short of being 103 cooking and eating this way....

You can not buy the quality of this food in any restaurant for it is prepared now by a great cook, my DW, with love....

Texican.

 

[Millwright]

Definitely seasonal.

Almost gumbo & green chile weather.

 

[mzkitty]

I'll give you my mother's "Depression Spaghetti." I think I've posted it here before. It was called that because bacon was very cheap back then, my mother said. Today bacon is very expensive. I usually halve this recipe since there's just the two of us.


Depression Spaghetti

1# good bacon, fried nice and brown and crisp, then drained and crumbled. Save 2 tablespoons of the bacon grease.

1 medium onion sliced very thin.

2 cans Campbell's Tomato Soup.

Gently fry the onions in some butter on low heat just until they are translucent, about 10 minutes. Try not to let them get brown. Use a different skillet from the one you cooked the bacon in. It makes a difference.

In a large frying pan, put the cooked onion, 2/3 of the bacon (reserve about 1/3 of it), and the tomato soup, along with the reserved bacon drippings. Put in maybe 1/2 to 3/4 can of water, not too much. Stir, and let simmer until it looks like most of the onions have disappeared, about 10 minutes.

Ladle out on top of cooked spaghetti, and top with sprinkles of the reserved bacon.

You don't need cheese -- at least we never put any on it.

People seem to love this one.

 

[mzkitty]

Kitty, would you consider PMing it to me? Purty pleeze??

Well, let me think about it. I'll tell you via pm what's in it and then you can tell me if you still want it. Some people hate the idea.

 

[ainitfunny]

I guess it would have to be spaghetti. Something I rarely get to enjoy now that I live alone since it it hard to make spaghetti for one.
I wish more restaurants offered spaghetti (with meat sauce) for a reasonable price.

I made some Succotash (dried Lima beans, canned corn, onions, diced tomatoes, cubed ham or crumbled bacon ) the other day (hadn't had that in decades) It was really good too!

 

[packyderms_wife]

meatloaf, my meatloaf, mashed potatoes, with green beans cooked with bacon and onion.

 

[packyderms_wife]

Im just curious. If you had to name a single dish that you consider your allxtime favorite, what is it? Would you share the recipe?

For me, it’d have to me my step-dad’s spaghetti sauce recipe. But since I won’t share that recipe, I’ll say Shepherd’s pie. Total comfort food, and easy to make.

I thought you shared that here several years ago?

 

[Magdalen]

Goetta. German comfort food. Steel cut oats, the meat off some country style pork ribs and beef roast (big chunks - not the pitiful excuse for meat you find in scrapple) , cooked down together, formed into loaves, cut into slabs, fried in fat, eaten with salt and grape jelly (That's how my great-grandfather ate it in Lower Saxony and Covington, KY).

 

[Dennis Olson]

I did via PM to a few folks

 

[Speckled Trout1]

Pinto Beans and Cast Iron Skillet Cornbread

 

[imaginative]

My all-time favorite seems to shift with the seasons

For sure. Springtime it is a zucchini dish; tomatoes all Summer and as soon as our Indian Summer gets going it will be some bloody good venison (and deer liver). And Paw-Paws. And Morel mushrooms.....dang... too many

 

[WalknTrot]

One of the Italian restaurants in town makes a Carbonara that's to die for. I can't make it that good, nor can anybody else I've stumbled across.

But...if I was granted a last meal before meeting with Old Sparky some day, I'd have to request lamb chops done up in butter and garlic with asparagus and Hollandaise sauce.

 

[straightstreet]

My grandma's or my mom's homemade dumplings. Other than that, I love any kind of seafood.

 

[straightstreet]

Pinto Beans and Cast Iron Skillet Cornbread

^^this would be my dad's favorite too. He'd eat with a spoon the leftover cornbread soaked in buttermilk.

 

[mecoastie]

Steamed lobster. My grandfather was a lobsterman and we ate it all the time growing up. I moved to Maine and now I have to pay for lobster so now it is a rarity in our house. It is a combination of the taste and the memories of many hours spent on the boat with him.

 

[Red Sky]

Home fried chicken, candied sweet potatoes, mustard greens, cornbread, and sweet tea

 

[mzkitty]

Steamed lobster. My grandfather was a lobsterman and we ate it all the time growing up. I moved to Maine and now I have to pay for lobster so now it is a rarity in our house. It is a combination of the taste and the memories of many hours spent on the boat with him.

I don't eat lobster, but I still fondly remember a now-closed restaurant that was famous for its lobster bisque. It was pink and creamy and to die for. I miss that.

 

[Hognutz]

Fried shrimp, I caught myself, with Collard greens seasoned with old fashion saltpork. Dont fergit the Rice and butterbeans with okra.....

Plus a bloody mary for appetizer....

 

[West]

Venison back strap that comes from a young deer, butchered right after being aged for two or more weeks.

Properly poached eggs on a good rye toast.

Most any kind of good authentic Mexican burrito with fresh homemade flour tortilla, with authentic green sauce made from a base of tomatillo and served warm.

 

[Coco82919]

A hard call, but this is right at the top.

BLEND OF THE BAYOU SEAFOOD CASSEROLE

1 (8 oz.) pkg. cream cheese
1 stick butter
1 lb. shrimp
1 lg. onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
2 tbsp. butter
1 can cream of mushroom soup
1 can mushrooms, drained
1 tbsp. garlic salt
1 tsp. Tabasco sauce
1/2 tsp. red pepper
1 pt. crab meat (frozen, in box)
2 1/2 to 3 c. cooked rice
Grated cheese
Cracker crumbs

Melt cream cheese and butter in double boiler. Saute shrimp, onion, bell pepper and celery in the 2 tablespoons butter. Add to cream cheese mixture. Add soup, mushrooms, seasonings, crab meat and rice. Mix well, pour into 2 quart casserole. Top with grated cheese and cracker crumbs. Bake at 350 degrees for 20 to 30 minutes or until bubbly and light golden brown. Serves 8.

This sounds really good. I don't have a favorite. I like to many things.

 

[Garand]

Chicken Paprikash, old family recipe. For some reason the dumplings and sauce make for a great comfort food.

 

[compchyk]

Fried Zucchini w/ onions (till carmelized) drop in 2 eggs - serve with parmesan on top

2nd favorite Pasta with Lentils...

 

[Ordinary Girl]

Cuban lechon asado - Cuban Roasted pork (best recipe is from Three Guys, been making it myself same way for 15 years)


Lechón Asado -- Roast Pork Cuban-Style

By Three Guys From Miami

Prep time: 15 minutes
Cook time: 4 to 8 hours
Total time: 5 hours 15 minutes
Yield: 8 servings
Cook this roast slowly to make it tender and flavorful.


INGREDIENTS:

6-pound fresh ham or pork shoulder roast 20 cloves garlic
2 teaspoons salt
1 teaspoon black peppercorns
1 and 1/2 cups sour orange juice (If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
1 cup onion, minced
1 teaspoon oregano
1 and 1/2 cups olive oil


Mash the garlic, salt, and peppercorns together with a mortar and pestle.
Add dried oregano, onion, and the sour orange to make a mash -- mix thoroughly.

Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying hot! We're looking for something in the neighborhood of 220 degrees F. Remove the saucepan from the heat source. Carefully add the mash to the hot oil and whisk gently. Let cool.

Pierce the pork as many times as you can with a sharp knife or fork.

Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or preferably overnight.


Oven


To roast in the oven, preheat oven to 450 degrees F. Place the fresh ham or pork shoulder, fattest side up, in an open roasting pan. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the internal temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.)

Immediately cover with foil and let rest for at least 10 minutes before slicing and serving.


Serve it with Moros ( black beans white rice fried together.

Prep time: 20 minutes
Cook time: 2 hour 30 minutes
Total time: 2 hour 50 minutes
Yield: 8 servings
Cuban-style black beans cooked with rice.


INGREDIENTS:
1 & 1/2 cups black beans, dried
1/4 cup olive oil for sautéing
2 & 1/2 cups onion, diced
2 & 1/2 cups green pepper, seeded and diced
4 cloves garlic, crushed and chopped
3 teaspoons cumin, ground
1 teaspoon oregano
1 bay leaf
3 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon pepper
4 &1/2 cups chicken stock
3 cups long grain white rice


Cover the dry beans with about four cups water in a two-quart saucepan. DON'T add any salt yet! Bring to a boil, and boil for 20 minutes. Remove from the heat and let it stand, covered for one hour.
Drain and rinse the beans. Add enough water to cover once again and bring to a boil; reduce heat to low, cover and cook until tender, about 45 to 60 minutes. Drain.

Rinse the rice with cold water until the water runs clear.

Use a large, eight-quart covered stockpot. Sauté the onion and green pepper in the olive oil until tender. Add the garlic, and sauté another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Cook for about five minutes, stirring gently.

Add the chicken stock and the rinsed rice. Bring to a boil, reduce heat to low, cover and cook for about 20-30 minutes -- until the rice is fully cooked.

Finally, adjust the seasonings by adding salt and pepper to taste. Remove the bay leaf. Serve Hot.

For an added treat: Drizzle some olive oil (don't be stingy!) over the rice in the pot, and fluff cooked rice gently with a fork.

If plating the rice as a side dish, drizzle a little olive oil over individual servings and garnish with some parsley or cilantro.