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Old 05-27-2010, 10:58 AM   #11
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Personally, I wouldn't call it my "signature dish", but the one thing that EVERYONE ALWAYS has to have the recipe for is a Mexican Pasta Salad I make.

I didn't even come up with the recipe. I found it on the internet and made some minor changes. :)
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Old 05-29-2010, 03:57 PM   #12
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We always do birthday dinners where the birthday boy/girl gets to pick what they want for dinner. By far the most popular is my Chicken Divan. I always make a double batch just to make sure there's enough for everyone. Easy and quick but a real crowd pleaser.
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Old 05-30-2010, 03:48 PM   #13
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I'm gonna go out on a limb and say I think I have more than one!
Traditional and Coney Island chili and French onion soup.
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Old 05-30-2010, 04:24 PM   #14
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It originally was my pancakes:
Mix together dry:
1 cup all purpose flour
1/2 tsp. salt
2 tbs. sugar or your favorite sweetener
2 tsp. double-acting baking powder
Add:
1 extra-large egg
3 tbs. cooking oil
3/4 cup water
1/2 tsp vanilla (optional)
Stir until batter is formed but there are still small lumps. Add 3 tbs. batter for each pancake on a hot griddle. Cook over medium heat until bubbles form on top and begin to burst. Flip and cook for about two more minutes. Serve hot.

Then it was my egg rolls (spring rolls)
Stir fry in hot skillet, using peanut oil and one item at a time, 2 cans bamboo shoots, 2 cans water chestnuts, 1 coarsely chopped onion, 2 stalks sliced celery, 2 stalks sliced bok choy, 8 oz. chopped mushrooms. Combine all cooked ingredients into a large bowl. Season with 1/4 tsp. fresh ginger or 1/8 tsp. powdered ginger, 1/3 cup soy sauce, 1 tbs. ground black pepper, two to three dashes Chinese 5-spice powder. Stir and taaste the mixture. Adjust as needed.

Bone 3 chicken breasts with the skin removed. Place the bones and skin into a pan and brown in the chicken fat over medium heat until everthin is deeply browned. Add 2 cups water and cover. Simmer over medium heat to make a great chicken stock. Cut the chicken meat into 1/4 inch cubes and stir-fry until they just begin to brown. Combine with the veggies. Add 3 cups bean sprouts to the wok with 1/4 cup water, cover and cook until the bean sprouts begin to turn translucent. Combine with the other veggies an chicken.

Use the stock as a base for sweet & sour sauce. The veggies and meat fill the egg-roll skins.

And then came the barbecued turkey. Take one twenty pound turkey. Remopve the giblets and rinse inside and out. Dry completely. Heat up a Webber, 22 inch charcoal kettle Barbecue, or whatever you favorite barbecue cooking device happens to be. Seperate the charcoal into two piles opposite each other with a 6 to 8 inch space between the piles. Make a drip pan out of heavy duty aluminum foil and place between the hot charcoal. Rub butter all over the bird and salt it inside and out. Truss the wings and drumsticks so they sit against the bird. place your favorite smoking wood on the charcoal. I like to use apple, cherry, or maple. Place the bird over the drip pan. Place a probe meat thermometer into the thickest breast portion (near the joint where the thigh joins with the body), taking care to not touch the bone. Cover and close all vents half way. Figure about 11 minutes per pound. Check the thermometer. Cook until the thermometer reads 152 degrees F. Remove and let rest for 20 minutes before carving. Cut the entire breasts off of the carcass and then slice against the grain. Place the meat artistically on a serving platter.

Smoked Spare Ribs:
1 rack of meat ribs. Mkae a dry rub of brown sugar, chili powder, ground thyme, ground black pepper, onion and garlic powder, and salt. Taste rub and check for ballance flavor. Adjust the seasonings until you like the flavor. Rub all over the ribs and place into a large plastic freezer bag. Place in the fridge for 24 hours. Preheat oven to 225' F. Place the ribs in heavy-duty foil and put into the oven. Bake for three hours. Fire up the grill. Put maple or mesquite wood on divided beds of hot charcoal so as to protect the meat from direct heat and to produce smoke. Place the ribs between the charcoal piles and cover. Close all vents half way. Cook for twenty minutes in the heavy smoke. Remove, cut and serve.

I won the white chili category of last years chili cookoff in Sault Ste. Marie MI. I can put up the recipe if anyone is interested. It makes about 3 gallons of chili.

And I won't even go into breads, pastries, pies, cakes, and other deserts.

Seeeeeeya; Goodweed of the North
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Old 05-30-2010, 06:31 PM   #15
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My Beef Ettouffe' that I learned watching Justin Wilson many years ago. At least one of the items he used I can no longer find in the grocery store, so I've had to adapt.
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Old 05-30-2010, 07:39 PM   #16
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Quote:
Originally Posted by PrincessFiona60 View Post
... At least one of the items he used I can no longer find in the grocery store, so I've had to adapt.
What's the missing item?
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Old 05-31-2010, 02:17 AM   #17
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@Goodweed of the North: that's a pretty nice recipe! :D Will try it out soon!
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Old 05-31-2010, 05:15 AM   #18
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I make a mean Chilli Releños with crushed tortillas
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Old 05-31-2010, 07:11 AM   #19
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Maybe because I just made it, but ribs marinaded in a kal bi type marinade, then grilled over coals. Maybe I'm just saying that because it is my favorite!

Even though I almost never make desert, I often get a request for "Claire's boozy trifle". Torn up pieces of angel food cake layered with frozen bags of berries (one layer each of different colors), blackberry brandy, a berry liquer of some kind, and whipped cream (and yes, I use the frozen fake stuff -- I have a lot of friends who are lactose intolerant and they can handle the frozen stuff). The frozen berries not only make it easy, the juices that come with the thawing soak into the cake and mingle with the booze. I assemble it the night before, then when it is party time I top with whipped topping and some fresh fruit and a sprig or two of mint if it is the season.
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Old 05-31-2010, 12:30 PM   #20
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Quote:
Originally Posted by Claire View Post
Maybe because I just made it, but ribs marinaded in a kal bi type marinade, then grilled over coals. Maybe I'm just saying that because it is my favorite!

Even though I almost never make desert, I often get a request for "Claire's boozy trifle". Torn up pieces of angel food cake layered with frozen bags of berries (one layer each of different colors), blackberry brandy, a berry liquer of some kind, and whipped cream (and yes, I use the frozen fake stuff -- I have a lot of friends who are lactose intolerant and they can handle the frozen stuff). The frozen berries not only make it easy, the juices that come with the thawing soak into the cake and mingle with the booze. I assemble it the night before, then when it is party time I top with whipped topping and some fresh fruit and a sprig or two of mint if it is the season.
I'm sure going to remember that one Claire!! I hardly ever make desert either but this sounds wonderful, and a use for my "hardly ever used" antique trifle bowl.

Thanks also to everyone who has shared on this thread too.
Goodweed......I for one, would love to have your recipe for your prize winning white chili !!
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