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Recipes you're known for

post #1 of 42
Thread Starter 
I posted my brownie recipe in Marie's baking thread. I bake like a fiend, and those brownies are my signature dessert. Everyone loves them. So, here it is again (only in the 9x13 version this time); who else dares to post the recipes they are known for? It doesn't have to be baking.

Evelyn's Famous Brownies
1 c. shortening
14 Tbsp. cocoa
4 eggs
2 c. sugar
1 1/2 c. flour
1 tsp. baking powder
1 tsp. salt
2 tsp. vanilla
4 Tbsp. coffee liqueur such as Kamora or Kahlua
OR the same amount very strong coffee (this doesn't add any coffee flavor but does deepen the rich chocolatey goodness of the brownies)

Melt the shortening and cocoa in the microwave. Sift the flour, baking powder, and salt together; set aside. In a large bowl, lightly beat the eggs and mix in the sugar. Add the cocoa mixture. Stir in the dry ingredients, and add the vanilla and coffee liqueur.

Pour into a greased 9x13 pan and bake at 350º F for 30 minutes. Don't overcook!

To measure the shortening, I line a 1/2 cup measuring cup with plastic wrap. You smoosh the shortening into the cup and then pull up the plastic wrap, then do it again for the 2nd 1/2 cup. Voila! No greasy mess to clean, and you can use the same measuring cup to measure your flour.

Also, I always sift the dry ingredients onto wax paper. Very easy, and less cleanup. (Notice a continuing theme here?)

These brownies are very flexible. You can add nuts, flavoring chips (such as chocolate mint chips or chocolate raspberry chips, etc.).
post #2 of 42
One of mine I posted in the Superbowl menu thread, and another is Ramen noodle/bok choy salad...YUM!
post #3 of 42
I have a few recipes that I am known for -

Chocolate chip cream cheese brownies
Taco Dip
Beef Stew
Chourico Stuffing

I can post if anyone is interested.
post #4 of 42
Thread Starter 
Originally Posted by AbbysMom
I have a few recipes that I am known for -

Chocolate chip cream cheese brownies
Taco Dip
Beef Stew
Chourico Stuffing

I can post if anyone is interested.
Heck yeah, post! Those all sound good to me, especially the brownies and taco dip. And also the stuffing.
post #5 of 42
Happy typing Karen!
post #6 of 42
Originally Posted by menagerie mama
Happy typing Karen!
No kidding The brownie one I have shared many times, so I will cut and paste - the others I will type later

Chocolate Cream CheeseBars

2 (8 oz.) packages cream cheese, softened to room temperature
1/2 c. sugar
2 1/2 t. vanilla extract
2 eggs
2 (20 oz.) pkgs. prepared chocolate chip cookie dough

Preheat oven to 350 degrees.

In a bowl, combine cream cheese, sugar, vanilla and eggs until smooth. Press one pkg. of cookie dough onto the bottom of an ungreased 9x13 inch baking pan. Pour the filling over the dough.

Slice the other dough pkg. into 1/4 inch rounds. Flatten the slices between you hands (spraying hands with pam makes this easy). Place on top of the filling, covering as much as you can (you don't have to cover the entire surface).

Bake for 30-35 minutes, until golden brown.

Refrigerate for at least 1 hour before cutting.

post #7 of 42
I can attest to Karen's Cream Cheese Brownies! Those are SO good!!

I think about the only thing that I'm particularly known for, and really only by hubby, is my roast turkey and stuffing. It's so easy I hate to even take credit for it, but it always turns out juicy and brown and the stuffing is divine.
post #8 of 42
I'm known for both my guacamole recipe as well as my hot artichoke dip. Both are divine, and both are regularly requested at pot lucks and other places I go. One year I brought the artichoke dip to a 4th of July party, and the next year I was recognized as "the lady with the artichoke dip" and not by my name...LOLOL.

post #9 of 42
Taco Dip -

Mix together 1 cup cottage cheese, 1 cup sour cream and 1 cup softened cream cheese. Spread on serving plate.

Top with 1 jar salsa - do not use homestyle salsa or any other watery salsa.
Top with chopped lettuce
Top with chopped tomatoes
Top with bag of shredded cheddar cheese
Top with chopped scallions.

Serve with tortilla chips

That's it! very easy and often requested.
post #10 of 42
Originally Posted by noni
I'm known for both my guacamole recipe as well as my hot artichoke dip. Both are divine, and both are regularly requested at pot lucks and other places I go. One year I brought the artichoke dip to a 4th of July party, and the next year I was recognized as "the lady with the artichoke dip" and not by my name...LOLOL.

I've been looking for a good artichoke dip forever it seems. Please share!
post #11 of 42
I'm known for my peanutbutter fudge at Christmas time
post #12 of 42
Originally Posted by George'smom
I'm known for my peanutbutter fudge at Christmas time
Care to share that recipe?
post #13 of 42
I'm known for a few things, but I have no recipes, and my dinners are never the same twice.

I just throw things together.
I've been told it's a talent, but I think it's simply more of a "I wonder how this would taste" kinda thing.
post #14 of 42
Originally Posted by AbbysMom
Care to share that recipe?
Sure! It's a very simple recipe. The trick is in cooking it to the right temperature. If you go a smidgen over, you risk overcooking, so watch the candy thermometer!!

2 cups sugar (white granulated)
2/3 cups milk (I prefer whole milk)
1 cup creamy peanutbutter (I use Peter Pan)
1 cup marshmallow Fluff
1 teaspoon vanilla
1 teaspoon butter

Butter or spray non-stick oil into 8x8 square pan (disposable foil pans are great for gift giving). Butter or spray non-stick oil into medium saucepan (I use a non-stick (Silverstone or Tefal coated pan). Add milk and sugar. Stir with wooden spoon. Cook on Medium-high heat stirring often. Use a candy thermometer and cook to 232 degrees (I used to cook to "soft ball" - 236 degrees), but found it comes out better if I cook somewhere between "thread" and "softball".

Remove from heat. Add peanubutter, marshmallow fluff, vanilla and butter.
Stir until creamy and smooth. Pour into buttered 8 x 8 pan.

Cool. Cut into squares. Enjoy!

Hints: measure out peanutbutter & marshmallow ahead of time and place in bowl covered with plastic wrap.

When done, scrape sauce pan with rubber spatula to get "fudge scraps". I place them in a container for my children - they love them!

Soak pan and utensils in hot water for easy clean up.

Place entire 8x8 pan into a Ziplock food storage bag for gift giving (no need to cut fudge up).
post #15 of 42
The only thing I can make even somewhat well is spaghetti sauce!....the only special thing about it is the BBQ sauce I put in it!
post #16 of 42
My only "trademark" dish is perogies. My grandmother taught me to make them, and then my best friend at university was Ukranian, so I would make them with her, and really perfected the technique. The funny thing is, my mother never learned how, I was the only one who my grandmother taught.

At least once a year, at least, I try to find an excuse to make them. And when my brother got married, my sister hosted the rehearsal dinner, and he asked me to make them. One of his friends raved about them, and asked me for the recipe. I should get around to that some time. (He's been married 13 years now).

I am teaching my nieces to make them. And the first time, I was showing them the most difficult part, which is how to seal the dough around the filling without having them come apart when they are boiled. Surprisingly, the girls were really good at it. Apparently they used to practice making them with their Play Dough when they were little, imitating their auntie.
post #17 of 42
Originally Posted by Sammie5
My only "trademark" dish is perogies.
What type of filling? cabbage? potato and cheese?
post #18 of 42
Potato and cheese is my standard. I use a mixture of cheddar cheeses and cottage cheese. We've experimented, thought, adding other stuff to the standard. My favourite "experiment" was just adding some chopped onion.

We also made some stuffed with blueberries, and some with Italian plums and cinnamon, but I think those have a different name, not perogies. They were very good as well, but a lot trickier to make, because the filling doesn't hold together like good old potatoes.
post #19 of 42
I've had some that were made with kielbasa and they weren't bad. Yes, I am part Polish.
post #20 of 42
I haven't tried that, but I love kielbasa. I'm part Ukranian...could you tell?

Do you mean that the kielbasa is diced and added to the potato?
post #21 of 42
Yes - the one I had was chopped kielbasa and potato. It was very good.
post #22 of 42
I am going to try that next time I make them. I am putting in a new kitchen, the contractor arrives Monday morning to start, and when it's all done, I have promised a big dinner party. I will be making perogies for that, and I'll spring the new variation on unsuspecting family member then. I'll let you know how it goes over. They all love kielbasa, so I am sure they'll approve.
post #23 of 42
I am known for my mil's secret fruit pie (so don't ask for the recipe!) recipe that she gave me on pain of keeping it secret and my Casata (my gram's recipe for this Sicilian cheesecake - made with candied fruits, chocolate, fruit zest and more.

My dh would say I should be known for my marinara sauce (family recipe) and meatballs and my gram's recipe for a Sfincione.

In terms of one I'd like to be known for, it would be my family's recipe for the Casata. It's taken me years to feel that I've got it right at last!
post #24 of 42
bad ones. Naaaah I make really mean pancakes and a good quiche. But I'm best loved for a sort of strawberry yoghurt smoothie thing. I haven't named it yet. And the recipe's a secret anyway!! (Suffice to say, it was actually supposed to turn into a cheesecake - but it kinda evolved while I was making it..... that sums up all of my meals, I think)
post #25 of 42
I make really good waffles, when we have breakfast at work, i am the waffle make. And Tuna Casserole.
post #26 of 42
Spicy Beef Stew

2 pounds lean beef
2 large onions, cut into wedges
1 pound new potatoes, cut in half
1 package (1 pound) baby carrots
1 green pepper, cut into wedges
1-1/2 tablespoons dried Italian seasoning
4 cloves chopped garlic (I use more)
2 teaspoons beef bouillon granules
2 teaspoons salt
1 teaspoon black pepper
2 cans (11-1/2 ounces each) hot and spicy vegetable juice
2 cups red wine (optional)

Cut beef into 1- to 1-1/2-inch cubes; place in a 4-1/2-quart Dutch oven. Add onions and rest of ingredients. Bring mixture to a boil over medium-high heat; cover and transfer to oven.

Bake 4 hours at 250 degrees. Do not lift lid. Do not stir.
post #27 of 42
José is known for his brownie reciepe; I bought some to work and now I'll get asked to ask him to make some (and bring them in)

I'm known for making random things like a sour fish soup, the beetzia, mac & cheese, cinnimon chicken, baked rice and just thorwing things together with what I have. José always asks me to write things down so that I actually make him the same dish twice. I'm pretty much known for not following a reciepe. I make a mean turkey brine!
post #28 of 42
I'm known for grilled chicken salads and chicken parmagiana (sp?). And I'm becomming known for tiramisu. Nothing I make is hard though, and I don't use recipes..
post #29 of 42
Tuna with ginger sauce is one, salsa, and my So-Many-Vegetables-You-Won't-Miss-the-Meat Soup.
post #30 of 42
i have several desserts i'm known for, but these are the 2 favorites.
Chess Cake
1 butter recipe cake mix
1 stick butter
1 egg
mix together & press into a 13"x9" pan, like a pie crust.
1 8 ounce package cream cheese
1 box powdered sugar
3 eggs
1/4 cup key lime juice
mix together & pour into crust. bake @ 350 for approximately 1 hour, until lightly browned & the center is barely set. it'll set up after cooling.

2 sticks butter
1 tablespoon light corn syrup
3 tablespoons water
3 cups granulated sugar [i think this is right...]
cook in a pan over medium heat until candy reaches the hard crack stage. then add 1 cup chopped pecans. this cools it off quickly - pour onto a greased cookie sheet & smooth out till it's all about the same thickness. then, lay plain chocolate hershey bars on top. they'll melt - spread them around. if you buy the 6-pack, there's usually 1 left over as a treat for the cook! after it's completely cooled & the chocolate is solid [i usually put it in the fridge to speed things along] break it into manageable pieces. this stuff tastes a lot like almond roca or health bars.

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