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Thread: What's your signature dish?

  1. #31
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    Quote Originally Posted by moomies View Post
    Not too sure if I have a signature dish...cuz I kinda go through phases. Some of the dishes that I could be proud of were Sukiyaki and Nikujyaga (these are both Japanese dishes).

    Right now I'd say I'm good at making chirashizushi...I mentioned this in the what's for dinner thread. I'll go dig up the pic I posted.

    Wow! Yummy!!! Would you mind sharing your recipes?

  2. #32
    Gold Member ArmyWifey's Avatar
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    I make a few things people beg for:

    My Cheesecake
    My home made baked macaroni
    My vegtable quesadillas
    My chocolate whip cream cake

    I can't think of anything else

  3. #33
    Hit By Ban Bus! pacific breeze's Avatar
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    Quote Originally Posted by ArmyWifey View Post
    I make a few things people beg for:

    My Cheesecake
    My home made baked macaroni
    My vegtable quesadillas
    My chocolate whip cream cake

    I can't think of anything else
    Post those recipes in the recipe section! Please.

  4. #34
    Gold Member ArmyWifey's Avatar
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    Sure. I already posted the quesadillas, but I forgot to tell ya'll to add salt and pepper to taste. Recpies will come soon

  5. #35
    Elite Member LynnieD's Avatar
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    I make a mean Swiss and Mushroom Quiche....I have friends that request it constantly. The secret: lots of cheese. That's the secret to most of my receipes. The more cheese, the better.

  6. #36
    Silver Member Biatch's Avatar
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    Quote Originally Posted by pacific breeze View Post
    Actually, I prefer white wine. Champagne is my favourite, Veuve Clicquot or Cristal. Anybody care to share their Champagne war stories?
    Ok, everything I cook is French/Mediterranean mainly, but I use recipes from Japanese/German&Austrian/Spanish cuisine...anything that friends mail me or I tried and tasted good.

    Involtini with triiiicky green pepper sauce it's my favourite but it's hard to make and tend to have it just on occassions.

    PB, about champagne:VeuveCliquot is veryy tasty, Cristal too.
    But I tend to go light: Laurent-Perrier, Perrier-Jouet & Taittinger for normal day-to-day parties.
    Or Piper/Charles-Heidsieck,Moet-Chandon,Mumm,Lanson for afternoon&friends.
    Glitzy affairs- Veuve-Cliquot, Louis Roederer(the Cristal maker) and Bollinger are a defo..but they are full bodied so ...less is best....now is nothing or a glass on New Year as I'm preggers.

    Above all, I love Dom Perignon Reserve(made by Moet).
    ----------------------

    Respect is given when respect is deserved.

  7. #37
    Elite Member Mariesoleil's Avatar
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    My couscous
    Lasagna oddly enough
    Spaghetti sauce
    Beef stew
    Brushcetta
    Fruit Salad Cake
    "Books are the quietest and most constant of friends; they are the most accessible and wisest of counsellors, and the most patient of teachers."

  8. #38
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    I make a mean tuna melt on whole wheat. does that count? It requires the right cheese and the right mustard. I'm not a gourmet, but I do what i can hehe

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