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Old 03-11-2005, 11:05 AM   #31
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Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,201
Y'know, I have never really considered my "specialty". I mostly just LOVE food. I think BIG meals would be it for me. Serving a crowd. I know it freaks my Mom out, but I am in my glory when I have a big pile of people to feed.

You're only given a little spark of madness. You mustn't lose it. Robin Williams
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Old 03-13-2005, 08:30 AM   #32
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
Oh, dear. I'm writing this before reading what everyone else has written, but can't resist.

#1 is that no one I know, and definitely no restuarants, can made pasta with red sauce better than I can. My red sauce varies in the season (canned, fresh, sausage, vegetarian, great herbs from the garden in the summer, but dried in the winter), but it is the very best. Once-upon-a-time my husband made the pasta from scratch, but we happened on to a bad pasta roller and I've yet to buy him a new one. But Barilla does a great job, and I'm the best tomato sauce cook, bar none. And it isn't even a favorite dish of mine!!
#2 is I make the very best artichoke dip. This is a hoot because it started with a recipe from a sis who hates to cook. I've changed it a bit over the years, but many freinds have told me it is their favorite, and it is in much demand during the holidays.

Grilled veggies, schnitzels of all kinds. But the above are probably what i'm "known for".

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Old 03-13-2005, 08:36 AM   #33
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Join Date: Sep 2004
Location: Galena, IL
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By the way, Nicole, always have Wondra flour on hand. It will never lump up, and you can either make a roux or jus a slurry, and it will always work. I didn't mention it above, but in fact many freinds have me make the gravy when it comes to turkey meals, and I always use a slurry, and it always is delicious (no, not 'floury', maybe because I use lots of sage and thyme).

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