What is your most complimented recipe?

[steffanie3]

I am supposed to take my most complimented dish/recipe to a potluck with a group of ladies. I don't know what mine is, but I am wondering what you would bring

[Fujiko]

Spicy Chicken Soup, though that might not be potluck material (will there be bowls?).

[KristyDi]

It's really not that complex, but I do a lot of simple food so it's my special occasion meal. You could make it with all legs or thighs to make it more pot luck friendly. It would transport well if you transferred it to a crock pot or even just wrapped up the pot with a towel to insulate it.

Chicken with Forty Cloves of Garlic

[greeny]

For me, the most complicated recipes are either elaborate cakes, or food with a sauce that takes constant stirring so it won't clump, like chicken pot pie (the creamy base needs to be constantly stirred until it thickens) or cream pies (such as vanilla or chocolate cream pie).

[Shantimama]

Probably my deep dish pizza. For potlucks I almost always take a platter of pita, veggies and hummus and it disappears.

[Storm Bride]

I almost never provide food to anyone but my immediate family. They probably most compliment my butter chicken...but I don't think it's that potluck friendly.

[steffanie3]

I would love your recipes. And there will be bowls. It is a really small group of ladies, like 5 or 6, so any family dinner type recipe would work fine and there is access to a kitchen where we meet so it could even be made there.

[DashsMama]

Tuscan Chicken Soup is the only complicated recipe I make regularly. It is so yummy my whole family will eat it!

4 T olive oil
1 large onion
2 carrots, cubed
2 medium celery stalks, with leaves, sliced
1 large zucchini, cubed
2 cloves garlic, minced
1 bunch of kale, coursely chopped, stems removed
1 28 oz can tomatoes in juice
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp crushed hot red pepper
5 cups chicken broth
1 cup red wine
4 cups cooked chicken, bite sized
1 can cannellini beans, drained and rinsed
8 large slices crusty bread
1/2 cup grated parmesan cheese

Saute onion, carrot, celery, zucchini, and garlic until softened (about 5 min).
Add kale, cook until it wilts.
Stir in tomatoes, basil, oregano, salt and red pepper.
Add stock and wine and bring to a boil. Simmer for 30 min.
During last 5 minutes add chicken and beans.
While soup is simmering, brush bread with olive oil and toast in 400 degree oven for 10 min. Remove and set aside.
When soup is finished, add 4 of the toasted bread slices to the soup, pressing them down until submerged.
Place the remaining toast on top of soup and sprinkle with cheese.
Bake until cheese is golden brown (about 20 minutes at 350 degrees).

Because of family dietary restrictions, I've never served this soup with the bread and cheese on top. It is great without it, so I imagine it would be heavenly with it.

Oh, just so you know. I use the leftovers from a roasted chicken to make my own broth, and get the meat. If there isn't enough meat leftover to make 4 cups I'll throw a chicken breast or two in the stockpot while I'm making the broth. If you don't want to do that much work, the soup turns out OK using canned broth, but don't use canned chicken. Use as close to fresh as you can.

[fresh_veggie]

The "Everyday Tamales" from the Veganomicon cookbook. Incredible!!!

Scroll down to page 59...

http://books.google.com/books?id=tjN...omicon&f=false

[funkymamajoy]

My most complimented dish is roasted chicken. But for a pot luck, I'd bring my grandmother's chili.