What is your specialty when it comes to cooking?

Take-out is my specialty because I rarely cook for myself. But when I do, I’m pretty creative with pasta dishes.

Oatmeal.Yep,oatmeal.—meatloaf is mean! XD

Asian cuisine, mostly Szechuan and Thai. French, usually by way of rural Quebec. A few Cajun recipes and miscellaneous American meat and potatoes things. My true specialties are bread baking, beer brewing and making schnapps. Oh, and I can turn out a reasonably good meat loaf if necessary.

I make a killer bean soup, with ham hocks, bacon, lots of onion, and homemade bread.
Lucille, I even make a very good meatloaf. :)

Brownies
Meat pies
Moussaka
Carrot cake
Home fries

Steaks, salmon and chicken on the Weber grill, scallops, fried rice and Sunday morning breakfasts.

Chicken Fettucini with alfredo sauce, Potatoe and leek soup, and a kick ass meatloaf with mashed potatoes.

Now ya talkin! I can throw up a brilliant slice of toast…...whaddya mean so what?

@ucme There’s nothing better than a great slice of toast !

Quiches. I can make a quiche with just about anything and everything. Lovely hot or cold.

Mac & Cheese, baby!.. mac & cheese… :(

@janbb There’s not? Why then i’ve got it made I tell you, made…..

Good food on a budget. That’s me.

And I apparently have an incredible ability to concoct vanishing party food by making the recipe up as I go along.

I have a notebook with “Alyson’s Compendium of Kickass Recipes” in which I write down the hits afterward. It’s full of things like “Disappearing taco dip”, “sausage and bacon soup”, “vegan carrot and five-bean chili”, “Cheesy stuffed mushrooms”, “Heart Attack Special” – that’s a breakfast dish – a dozen eggs, a pound of sausage or bacon, a ½ lb of sharp cheddar, a stick of butter and a cup of heavy cream, baked. And it cures hangovers.

Cottage Pie.
Minced beef and some onion, browned in a pan together and put in a pie dish. Stir in a small can of baked beans (my not-so-secret secret ingredient) and a generous dash of soy sauce (the real secret ingredient – I use it as a substitute for salt). Top it off with a thick layer of mashed potato, sprinkle a bit of grated cheese on top and cook in a medium oven for about half an hour. Delicous.

@downtide Ooh, I’ll have to throw some beans and soy sauce in my next cottage pie. I wonder what would be the best veggie to add to that. Carrots?

@Seek_Kolinahr carrots are good, so are mushrooms (especially the big old flat field mushrooms – full of flavour). Chop everythig up small. Back when I was a vegetarian I used to substitute the beef for TVP, but then you need a strong vegetable stock and plenty of herbs or spices otherwise it’s just too bland.

I don’t think i have a speciality, but i can follow a few recipes really well to make a yummy dish. :D There’s a delicious maroccan rice pilaf that i make….OOOHHH! I just remembered – my potato salad!!! Everybody loves that. Also, i make the yummiest home made burgers. And really yummy tomato and cheese samis, because i put on mustard and a special spice. My toast and eggs are pretty good too, when i get the egg yolk just perfect and runny (but cooked).

My specialty is looking at a recipe as an inspiration to cook something similar, but with ingredients we have at hand, or what I know we will like. I rarely follow a recipe item by item.

ummm maybe Chinese.

Grilling steak, chicken and fish. I am real good with pot roast, beef noodle soup (old Ukranian recipe passed down through my family over the years), lasagna and spaghetti.

Pasta sauce and meatloaf.