What do you cook that everybody raves about? And would you share your recipe?

Okay people, I make the best sauce around, and I am willing to share. What are you willing to share. I know everybody has a recipe that they make.

saffron snow roast

I make a pretty pimpin’ blueberry pie. Its Martha Stewart’s recipe, though. So if you’re curious, you can google it.

Here is a recipe I follow.It’s for ceramic glaze.You’ll get a nice neutral beige.Green or blue with the addition of copper carbonate or cobalt.
Speckled Beige
14-Gerstley Borate
30-Spodumene
3-EPK
7-Dolomite
13-Talc
23-SIO2
5 Rutile
1 Manganese Dioxide
People request that I don’t make food ;)

I make awesome muffin/cupcakes of chocolate doom, apparently =) my fella doesn’t even like cake and he ate about 6 of them, which I take as a good thing. I’d share the recipe if anyone ever wanted it, except I kinda just make it up as I go along hehe

Here is my favorite Cherry Weiss beer recipe that won me first place at a regional home brew fest. Awesome on a hot summer day like today and yesterday and the day before and all last week, last month…

* 6 pounds, 2 Row English Pale Malt
* 4 pounds, Malted Wheat
* Gypsum (for adjusting PH)
* Irish Moss (Clarity)
* 10.5 pounds, Cherries
* 1 pound, Honey
* 1 ounce, Saaz Hops – Boiling
* ¼ ounce, Saaz Hops – Finish
* yeast

OG: 1.040

Procedure:
I mashed using 10 quarts at 140 F strike heat for a protein rest at 130 F. Then added an additional 5 quarts at 200 F to bring to a starch conversion at 150 F raised to 158 F, with a mash-out at 168 F. Sparged with 5 gallons of water at 168 F recovering over 7 gallons. Boiled for two hours. Chilled down to about 70 F, pitched yeast. Re-rack after 4 days…secondary ferment 5 more days…bottle and go crazy waiting another 2 weeks before drinking. Hide a twelve pack for drinking in fall.

Italian Pulled Pork, better than any South Philly sandwich joint ever

3–4 lb pork shoulder roast
if it comes in netting take it out, trim off any big pockets of fat and score any thick chunks of meat
2–3 garlic cloves
3–4 tablespoons fresh rosemary finely chopped
3–4 tablespoons fresh parsley finely chopped
1 tsp salt
1 tsp pepper
(about, I don’t measure)
Mix the herbs salt & pepper in a bowl and pour enough olive oil over to make a paste

Schmear it all over the pork, roll it back up an put it back in the net or truss it
Stick it back in the fridge for a few hours up to overnight (not CRITICAL but it’s just better that way)
Throw it in a crock pot on low with about a cup of water or chicken stock and fuggettaboutit for 3–4 hours (or more depending on the size of the roast)

When it’s falling apart, take it out of the crock pot, take off the netting/truss and pull apart into large chunks, taking out any remaining hunks of fat

Serve with broccoli rabe’ and sharp provolone on a GOOD roll (fried long hots optiona)

Watch your families eyes roll back in their heads for how good it tastes!

@Cruiser do you use regular cherries or sour cherries for that? (my pop dabbles in beer making)

Pork shoulder. No.

@christine215 I used the frozen bagged kind as those are pasteurized and eliminates the need to pasteurize them.

Chocolate Cake but I substitute hot coffee for the boiling water. Everyone goes crazy for this cake, and it is so easy to make.

Another thing my family requests often (but I only make it during the coldest part of the year) is something we call Glop. I made it up back when I was in high school. It’s got to be horribly bad for you, but is the ultimate comfort food casserole. Here’s what I do:
Make a box of original Kraft Macaroni and Cheese according to directions. Meanwhile, cook 1 pound of ground beef in a skillet with onions, green peppers, and fresh mushrooms. I don’t measure it, just toss stuff in until it looks right. Drain off grease, and season to taste with salt, pepper, and Italian seasonings. Stir in the mac and cheese, a can of tomato sauce, and 1 cup shredded mild cheddar cheese. Dump into a casserole dish and top with more shredded cheese. Bake at 350 degrees until bubbly and cheese is melted. Serve with salad and bread, and try not to think of what all that cheese will do to your hips.

I’m also known for making fabulous ice cream. My secret is that it’s much easier than most people realize.

@MissAusten I use coffee in chocolate cake too and a little kahluah doesn’t hurt either
:-)

Several:

potato salad: 1 bag of russets, 1 jar of Hellmann’s, 1 large onion, 1 dozen eggs. The secret is what I do with the onion, and if I’m PMed, I might tell.

vodka sauce:

½ lb of bacon, cut into 1 inch pieces
1 medium onion, chopped
2 tbsp fresh minced garlic
1 can crushed tomatoes
¼–½ cup vodka
½–1 cup heavy cream

Fry bacon until fat is rendered. Dump in onions, cook until slightly soft. Throw in the garlic, toss it around for a couple of minutes. Add can of crushed tomatoes, cook down slightly. Add vodka. Cook until reduced by about half. Dump in cream, cook for about 5–10 minutes. Peas, shrimp, Italian seasonings, chicken all optional add-ins.

beef stroganoff:

Any cheap beef from the grocery store, I use cube steaks a lot… few lbs.
2 packets of onion soup/dip mix
½–1 cup chopped onion
good few squeezes of ketchup
very generous amount of WorChesterShire sauce hehe
2–3 cups of beef broth
1–2 cups sour cream

Dump everything in the crockpot for several hours until meat shreds and, well, shred it lol. Melt in however much sour cream you want… goes by taste. Serve over egg noodles.

cream cheese chicken:

1 pkg boneless skinless thighs
1 pkg boneless skinless breasts
2 packets Italian dressing mix
1 packet Ranch dressing/dip mix
2 cans cream of mushroom soup
2 blocks of cream cheese

Throw everything except the cream cheese into a crockpot for several hours until meat can be shredded. Shred it. Melt in 2 blocks of cream cheese (works best if you cut off small chunks and stir them in the crock until melted. If you try to melt the whole block you’ll be there until next week). Serve over noodles… I like penne or farafalle.

creamy French onion chicken

1 pkg boneless skinless thighs
1 can cream of mushroom soup
1 can of French onion soup
garlic salt
black pepper
1-turn of pan of olive oil

semi-generously season both sides of thighs with garlic salt and pepper. heat the oil in a deep skillet and get a little crust on the thighs. In a separate bowl, combine 2 soups and dump over chicken. Turn down and let simmer until thighs are cooked through, stirring and flipping chicken occasionally. Serve over mashed potatoes or stuffing. I prefer stuffing.

apple dumplings: Pioneer Woman‘s recipe. Best with a little scoop of vanilla ice cream over warm dumplings.

sausage gravy:

1 or 2 tubes of bulk sausage
milk
flour
salt and pepper

fry/crumble sausage in a skillet, salt and pepper well. Generously add flour until meat is pretty well coated, cook for a few minutes, stirring constantly and scraping bits off the bottom. Keep adding milk, stirring, and letting it cook a minute or two until desired consistency. Serve over biscuits.

I make really simple Cole Slaw (I’ve probably posted this recipe somewhere here before):
I don’t really measure anything so it’s kinda up to you to find the right consistency and taste

- 2–3 bags of Dole Cole Slaw Mix (I get the one with red and green cabbage, and carrots)
– Light Mayo
– S + P
– White Vinegar
– Sugar (about ¼ C.)

Whisk together the mayo, sugar, vinegar while adding s+p to taste… pour over the cole slaw mix.
It’s so simple, so great on burgers and hot dogs, and great along side barbecued chicken… or just on it’s own! oh nom nom nom

I’m sorry, @MissAusten, but what you have described is not even remotely like Glop. Well, maybe remotely in that your dish, whatever you want to call it (besides Glop), has a lot of cheese, but the resemblance stops there.

True glop comes either in chicken or tuna. In the old days it involved cream of mushroom soup and canned tuna, but we don’t live in the stone age any more, do we?

You start your rice—about two cups or dry rice. You can use white or brown, but brown is preferred, preferably cooked with a pressure cooker.

Next you make your cheese sauce. You start with a roux, add salt, pepper, curry powder, mustard and nutmeg—lots of nutmeg. If you want the rich version, you add cream, but milk or even skim milk will work as well. Then you add grated chunks of as many cheeses as you want, but it must include a two year aged cheddar and a gruyere. Any other gratable cheese you like is fine. Stir that in and when the cheese is melted, add the chicken/tuna and mushrooms.

These are sauteed in butter. You can slice the chicken thinly or in small chunks. You just fry the tuna (or, if you must, use canned tuna) and when it is cooked break it up. Just before the meat is done, throw in some sliced mushrooms. Saute until done, and then dump in the cheese mixture. Finally, when the rice is done, mix that in.

Voila! Glop!

my no bake lemon cheesecake which is on here somewhere, under do you have any no bake recipies. I will share again if wanted!

@wundayatta: Actually, I think the closest thing to “Glop” is my aforementioned sausage gravy. Positively gloppy and delectable.

@poofandmook But do you call it “Glop?” Surely not if you didn’t mention it. In order to qualify as Glop with a capital G, it must be referred to as Glop and everyone in the family must know exactly what that means. We’re having Glop tonight. Or we’re having Tuna Glop (which we never have since the kids don’t like fish) or Chicken Glop (the favored item—so long as no mushrooms are included). True, Original-Recipe Glop is seen rarely these days. But my son is off to camp in a week and a half, so maybe we can bring it back.

@wundayatta: No, but we do have something we call “Grandpa’s Mess”:

Saute some sliced potatoes until soft and nearing golden. Add in cut up hot dogs and scrambled eggs. Cook everything together until solid, and then stir in shredded cheese. Eat with ketchup.

Onions optional.

Best cooked in a giant heavy skillet. All quantities/measurements are to personal preference, except the main base really should be potatoes, and the cheese and egg should sufficiently bind the whole “mess” together.

My grandfather invented it, and it has absolutely been the family favorite meal since the very first time.

@poofandmook I can see how that could work. A little bit like hash. I might substitute something for the hot dogs. I’m kind of off hot dogs these days. My son has been eating a lot of them in the car, and the smell just got to me. I won’t let him eat them in the car any more.

@wundayatta I make your version of Glop too, but we don’t call it Glop, probably because in our family the other version of Glop came first. We call the chicken/rice combo…um…chicken and rice casserole. :) Unless I use turkey, and then it is turkey and rice casserole.

@poofandmook My in-laws make something similar and just call it taters and eggs. The onions are essential, not optional!

@wundayatta: The only reason why this exists is because my grandfather was INFAMOUS in the family for never throwing out food in the fridge. Everything had to be eaten, somehow. That stuff must have all been on the verge of going bad that day. We’ve tried to substitute sausage, bacon, etc… but it’s never the same unless it’s hot dogs.

@MissAusten: I say optional because Grandpa didn’t start off putting them in. If you want to stay true to “Grandpa’s Mess” you don’t use them :)

Isn’t it interesting how family recipes come into existence and transform over the years? I wonder how many recipes have come into existence based on the “what do I have to use now” principle?

I’ve probably made a dozen or more new recipes that way. Some are bad, some ok, and some pretty damn good. Unfortunately, I don’t take note of which are which, except very occasionally, such as my spicy corn-squash soup. I think I’ve written about that elsewhere on fluther.

Everything sounds so yummy. anyone can PM me with their recipe if they would like. That Glop sounds interesting and so does the coffee chocolate cake. If anyone wants my recipes, just let me know.