Ok all you Chefs whats your Favorite Dish to make?

[aesalon 0]

steak and guiness pie.

[JohnMitchell 16]

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there is one dish I make that I love. Mom called them Burger Bundles.

That sounds pretty f-ing good. I could definitely go for a plate of those. [drooly face]

[JohnMitchell 16]

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On the way! I'll bring a few bottles of red! :)

That sounds SO good about now!

We're putting out another plate right now.

[FlyingJ 0]

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there is one dish I make that I love. Mom called them Burger Bundles.

That sounds pretty f-ing good. I could definitely go for a plate of those. [drooly face]

Yessir. Problem for me is I can rarely settle for just one plate. Always try to tell myself to think 30 minutes in the future, but it just doesn't work when they taste so good!

Give'em a try and let me know what you think.

Killing threads since 2004.

[LisaH 0]

Nothing fancy, just comfort food.

Ham hocks & beans with cornbread.

Be yourself!
MooOOooOoo

[keithbar 1]

peppers and onion sauted in olive oil. thin sliced andouille sausage lightly browned in the left over oil ( flavored from the peppers and onions thats the trick) add this to a crock pot with a couple of cans of diced tomatoes and black beans. let the flavors meld on low for a while. serve over rice. I like to use zatarain's dirty rice mix. omit the meat add an extra cup of rice and an extra cup of liquid. I use chicken stock rather than water. omit the sausage and use veggie stock instead of chicken stock and the vegans are happy

i have on occasion been accused of pulling low . My response. Naw I wasn't low I'm just such a big guy I look closer than I really am .

[Zep 0]

THIS, It dont get much better

Gone fishing

[shropshire 0]

My Wife .... my favourite dish, any day

(.)Y(.)
Chivalry is not dead; it only sleeps for want of work to do. - Jerome K Jerome

[LisaH 0]

My mom always told me, if you can't say something nice................

Be yourself!
MooOOooOoo

[floridadiver81 0]

Crabmeat stuffed flounder with a lemon bur blanc sauce drizzled over it. Lots of white wine in the dish...make an excellent meal if you are trying to impress someone.

Then there is always my famous Lasagna..which takes 12 hours to prepare correctly :)

"Age has absolutely nothing to do with knowledge, learning, respect, attitude, or personality." -yardhippie
"Fight the air, and the air will kick your ass!!! "-Specialkaye

[Gene03 0]

Would you care to post the lasagna recipe?

Do you cover it with a white sauce?

“The only fool bigger than the person who knows it all is the person who argues with him.

Stanislaw Jerzy Lec quotes (Polish writer, poet and satirist 1906-1966)

[godfrog 2]

mushroom stuffed garlic steak

Experience is a difficult teacher, she gives you the test first and the lesson afterward

[floridadiver81 0]

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Would you care to post the lasagna recipe?

Do you cover it with a white sauce?

well..i dont have it written down unfortunately. Im a certified Sous Chef so most of the things i prepare i know from memory. I dont really us specific measures as far as cooking due to having to adjust the spices depending on the abs ingredients i use. Ill do my best though. Keep in mind when i make it i make enough sauce for 2 wal mart size lasagna pans and end up usually having a good bit left over.


For the meat sauce:
6lbs ground beef(or chuck if you prefer)
8 large tomatoes(diced or chopped to your specific size. I go with a medium chop as they do cook down)
6 large onions(same as tomatoes with chop size)
1 stack celery(finely chopped)
tomato paste. amount depends on if you use cooked noodles or raw noodles. I use raw so i make my sauce somewhat more lose as the extra liquid with be absorbed by the noodles. If you cook the noodles first then i recommend making the sauce very thick. I typically use 8 cans. Use 10-12 if you are making it thick.
spices of beef base(i prefer the paste kind...stronger flavor),garlic powder, onion powder, salt, pepper oregano, basil, cilantro,thyme, 5-8 bay leaves and a small amount of red crushed pepper.

For the cheese:
2 containers of Sorrento's ricotta chese
2 large packages of shredded motz cheese( i prefer the finely shredded)
3 cups chredded Provolone cheese
1/2 cup romano cheese grated
1 1/2 cups milk
6 eggs
3 tablespoons Basil
2 tablespoons garlic

Lastly 3 boxes of your preferred name Lasagna noodles

Making the sauce:
In a mixing bowl, combine the meat, 1/2 tablespoon salt and 1/4 tablespoon pepper. Mix well. Brown the beef in a LARGE stock pot( i have a 3 gallon stock pot that i use). Drain the beef and return to the pot. Add roughly 2 gallons of water. This will vary depending on the noodles. More for uncooked, less for cooked. If you are using cooked noodles prepare them according to the package directions. Add the correct about of beef base to the amount of water used. Different brands call for different measures so consult the package for the accurate ratio. Mix very well. Add the onions, celery and tomatoes. Season with salt and pepper. Cook until the vegetables are soft. Add the garlic. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the beef and stockmixture. Next is the spicing part. If using dried herbs add them now to taste. If using fresh you want to simmer the sauce for 6-8 hours on LOW heat. After this time then you want to add your fresh herbs to taste. The main difference between fresh and dried is when they are added to the sauce. Dried is added in the beginning stages, fresh is added last. Mix well. Stir occasionally and add more liquid if needed. During the last 30 minutes of cooking, reseason with salt and pepper. Remove from the heat and set aside until ready to assemble the lasagna.

For the Cheese:
In a mixing bowl, combine the ricotta, provolone, 1 bag of mozzarella, romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper.

Make up:
Preheat oven to 375. Spread enough sauce on bottom of pans to coat very well. Add 1 layer of noodle. This part varies. Some people start with sauce first, i start with cheese. Spread a think layer of the cheese so all noodles are covered. Add another layer of noodles. add a think layer of meat sauce. Add layer of noodles. Repeat until all the pan(s) are about 1/2 inch from the top. Ensure the last layer is the meat sauce. Bake 45 minutes to an hour. It is done when a butter knife inserted into the center goes cleanly through without any resistance. Remove and spread the other bag of motz evenly over each pan(s). Return to oven for an additional 15-20 minutes or until the cheese is evenly melted. Remove from oven and let sit for 20-25 minutes to set properly. Cut and serve.

And wa-la some kick ass lasagna

"Age has absolutely nothing to do with knowledge, learning, respect, attitude, or personality." -yardhippie
"Fight the air, and the air will kick your ass!!! "-Specialkaye

[SuFantasma 0]

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I make a mean Pot Roast!

Do you have a need to be mean about it ?

Y yo, pa' vivir con miedo, prefiero morir sonriendo, con el recuerdo vivo".
- Ruben Blades, "Adan Garcia"

[Conundrum 1]

I love making filet in garlic and butter with dry vermouth. yum

[Gene03 0]

Thanks Jason for the recipe.
It does sound good.
Now for a little math and experimenting to reduce it.

“The only fool bigger than the person who knows it all is the person who argues with him.

Stanislaw Jerzy Lec quotes (Polish writer, poet and satirist 1906-1966)

[Gene03 0]

Thanks John for the prime rib recipe you gave me last year.

I've refined it since then.

Can be used for any good roast also.

Bring roast to room temperature.
Rub with salt and pepper. I use Celtic sea salt and Tellicherry peppercorns, freshly ground.
Sear all sides in a cast iron skillet. This seals in the juices.
Place skillet in a 200 degree oven.
Time for one hour per pound.
Remove from oven and let rest at least 10 minutes.

It was a leap of faith like you said, turns out perfectly every time though, thanks again.

“The only fool bigger than the person who knows it all is the person who argues with him.

Stanislaw Jerzy Lec quotes (Polish writer, poet and satirist 1906-1966)

[floridadiver81 0]

yeah sorry about that. When i make it i make enough to last awhile then i use the leftover sauce just to make whatever later on. I typically freeze the other pan for later use also.

"Age has absolutely nothing to do with knowledge, learning, respect, attitude, or personality." -yardhippie
"Fight the air, and the air will kick your ass!!! "-Specialkaye

[Gene03 0]

Oh hell no, don't be sorry at all.
It's a long boring winter and I need some diversion to not go crazy.
Plus I like to cook and experiment.
One of the few things my Mom was wrong about, "Don't play with your food."

I always make a double batch of "gehti" sauce anyway and then use the remainder for lasagna.

“The only fool bigger than the person who knows it all is the person who argues with him.

Stanislaw Jerzy Lec quotes (Polish writer, poet and satirist 1906-1966)

[floridadiver81 0]

LMAO..im the opposite. I make it for lasagna then i use the leftover sauce to make spaghetti or goulash or something of the sort. I also like..and this may sound crazy...putting on top of a meatloaf while its baking. Most pple use ketchup...well i go above and beyond.

"Age has absolutely nothing to do with knowledge, learning, respect, attitude, or personality." -yardhippie
"Fight the air, and the air will kick your ass!!! "-Specialkaye

[Andy9o8 2]

Meat Loaf

Take a brick of frozen ground beef.
Bake for a while.

[iluvtofly 0]

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Meat Loaf

Take a brick of frozen ground beef.
Bake for a while.

Cover in ketchup so it's actually edible.

[Gene03 0]

The meatloaf topping sounds good also.

But I'm going to have to stop being your friend.

You're just too different.

“The only fool bigger than the person who knows it all is the person who argues with him.

Stanislaw Jerzy Lec quotes (Polish writer, poet and satirist 1906-1966)