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Discussion Starter · #1 ·
Is there something you make that your family goes wild over? Is there something that you always prepare when you're having guests? What is that thing you make that your friends and loved ones request for special occasions?<br><br>
I just thought we needed something fun to discuss over here in Good Eating to get things spiced up. My family and friends always want my homemade pizza or dh's sushi. I have a few others, but let's just start with that. My mother always made lasagna and cheesecake that were out of this world, ask-for-on-your-birthday good.<br><br>
So what's your specialty?
 

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My specialty is soups. I guess its what I like to eat so I make it a lot and have gotten in practice.
 

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I think pasta is my specialty. I worked in a couple of Italian restaurants when I was in college and picked up some good recipes and then found some others. Really, I specialize in one course meals -- soups, pasta, risotto, etc. Guess I'm just lazy!
 

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Desserts. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">
 

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Discussion Starter · #5 ·
Let's get a little more specific ladies. What desserts are your familiy's favorites-Marlena (sorry to single you out.) This is sort of a prelude to the rest of us broadening our culinary scope and requesting your famous family recipe or whatever. If you make great pies that would be more specific enough.
 

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Pizza is a favorite in our house too--and family takes some home when I make it (I will make like 6 pizzas at a time when we have company).<br><br>
I also make a delicious traditional Moroccan "friday-style" couscous, a table-sized affair with chicken or lamb, various vegetables, spices and chickpeas over a bed of traditionally steamed couscous. But dh usually has to beg for it. It's time consuming, messy, and a lot of work.<br><br>
Otherwise, Moroccan breads--plain, round, flat loaves, as well as fat-and-onion stuffed fried bread, and liver-and-herb stuffed (sounds gross, but people GOBBLE it) breads. MMM-mmm. With Moroccan harira soup, yum. Ramadan is coming soon. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">
 

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I'll tell what my hubby's favorite to make is...<br><br>
It's a spinach manicotti dish. He loves to use fresh spinach in the summer, but in the off season he uses frozen. He will keep it veggie sometimes but will add a yummy sausage to it now and then. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy">
 

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The one dish i make over and over, that both hubby and kids as well as "company" request is my "long sauce". I am Italian, and both my grandmothers (as well as my mom!) made the kind of tomato sauce that simmers all day till its nice and thick. In this sauce is sausage and meatballs and a piece of steak (sorry non meat eaters!), i serve this over pasta.<br><br>
I also make an excellent white clam sauce that i serve over linguine. Ocassionally i make chicken cutlet parmesean. its awesome, but a pain.
 

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Everything sounds fabulous!<br><br>
My "specialty" is a baked chicken and biscuits dish.<br><br>
Quarter a whole chicken (cut out the backbone and freeze for stock) or just use already cut-up chicken from the store. Put in a big pot with a couple carrots, a stalk of celery, and an onion (all cut in chunks), along with salt, pepper, a bay leaf or two, and garlic if you like. Cover with water and bring to a simmer. Cook until the chicken is done. Pull out and let cool until you can pull the meat off the bones. I usually throw the bones back in the pot and simmer for another hour or so, but that's optional. Strain the stock and discard the veggies. Chop up a couple carrots, an onion or two (or use pearl onions), a basket of mushrooms, a potato, and thaw some peas. Put your (cleaned) pot on the stove and pour in some cooking oil, butter, or chicken fat (about 2-3 TB). Stir in an equal amount of flour and cook to get the starchy flavor out. Whisk in your stock and bring to a boil. Once it's thickened, bring it down to a simmer and add all veggies but the peas. Once the carrots are almost tender, add the peas and chicken and take off the heat. While the veggies are cooking, mix up a batch of your favorite biscuit dough and preheat your oven to 350 degrees. Pour veggies/chicken/sauce into a shallow baking dish and drop knobs of biscuit dough on top. Bake until nicely browned. Eat!<br><br>
Anyone else care to share a recipe?
 

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BUMP Come on ladies!<br><br>
Mine are:<br>
anything Italian - lived there for 10 years - Lisa I would love the full recipe of that sauce; I've never mastered the cooked all-day sauce since it is a southern specialty and I lived in Florence<br>
ratatouille<br>
ratatouille goat cheese rice casserole<br>
curried broccoli soup<br>
potato leek soup<br>
quiche - everyone says my quiche isn't "greasy"<br>
I had a recipe for a fantastic shepherd's pie, but I lost it (if anyone has a good recipe, I would appreciate it)<br>
desserts: my grandmother's cocoa cake is always a huge hit, as well as my strawberry/raspberry tart, lemon birthday cake, lemon tea cake, lemon bars, double apple tart, etc.
 

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Everyone goes crazy for the Eggplant Parm I make. The recipe uses wheat germ instead of breadcrumbs and isn't fried. It's much healthier and tastes just as good (if not better). I can't take credit for the recipe though, I got it from Molly Katzen's Moosewood Cookbook. It's a veggie book and she has _incredible_ stuff in there. I also made her veggie shepard's pie and it was delicious--be happy to pass the recipe on but I'm sure it's much different than what you had in mind, ParisMaman. Both these dishes seem to take days, but they are worth it. I love good food!
 

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Actually I have the Classic Moosewood. I haven't tried the one in there. The recipe I had had tons of herbs like thyme and potatoes and it was creamy/brothy. I'll have to go look at that one.<br><br>
The eggplant parmesan sounds yummy. My dh loves mine, but all the frying! yuck. I'll see if your is in my book. Problem is, though, I can't get wheat germ. Oh well.
 

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Discussion Starter · #13 ·
<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/drool.gif" style="border:0px solid;" title="drool"> You all are making me hungry. I have a great shepherd's pie recipe, but again it's vegetarian and I can't take credit for it. Check out a book called <span style="text-decoration:underline;">Yoga Mind & Body</span> put out by the Sivananda Yoga Vedanta Center. It is quite an ordeal to prepare, but it makes two full casseroles and it freezes nicely. I usually make if for friends who have just had babies and then we get to eat the other one.
 

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<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/oops.gif" style="border:0px solid;" title="oops">T P-Maman, do they not grow wheat there?<br><br>
In Morocco, people did not buy wheat germ for their own use, but they used it for their animals as feed. We bought it for our rabbits, and I've seen all manner of livestock animals munching on it. Matter of fact, back in the bad old days, they even fed it to the locusts to empty their guts before roasting...but that is another story!<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngtongue.gif" style="border:0px solid;" title="Stick Out Tongue"><br><br>
If they do have any wheat crop, they may have wheat germ at an animal feed "store." Of course, how badly do you really want it...<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/rolleyes.gif" style="border:0px solid;" title="rolleyes">:
 

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I seem to be really good at chinese stir frys.<br><br>
And I always get requests for my (well, actually my grandma's) zucchini bread at gatherings. =)
 

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I make great Chinese noodle dishes and jiaozi (I cheat and buy the pre-made dumpling skins). You can never eat enough ginger.<br><br>
I also make a wonderful pork loin roast with a killer sauce made out of dried cherries, and a chicken dish baked with apples and applejack. Mmmm, time for some good fall food...
 

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recipes, recipes!<br><br>
I want the zucchini bread recipe and the chicken with apples (what exactly is applejack?) recipe.<br><br>
UmmNuh - I think the wheat is grown in Kazakhstan. I don't know that are actually feed stores around. Everything is so complicated here.
 
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