What dish are you best at making—your signature recipe?

[Xoirwinkan]

[KostasKouvalis]

Quesadillas

First I put 2 or 3 packets of Taco Bell Fire Sauce on the tortillas

Then I sprinkle Mexican blend cheese

Then I put chicken breast, either packaged, delhi, or grilled (reheated on a pan)

Then I fry up a few strips of bacon and cut it into squares

Then I put sliced onions

The diced tomatoes

Then a few pieces of red pepper chopped very small, just for a bit of extra kick

I top it all with another layer of Mexican blend cheese

Then I put the other tortilla on top (sauce side down), and I smear butter on it

Then I put it in the oven on broil, and I wait 'til the top is golden, brown, crispy (you don't want it soft, 'cuz it tastes/nasty)

I flip it over then butter the other side, and leave it broiling until that side is done

I cut it into 8 slices, and fill a small bowl with whipped cream and voia la

If you want, you can also grill it. I actually tastes better if you cook it on a grill.

[FreyaRed]

Bolognese sauce:
- 1,5kg high quality ground beef roasted in a pan
- 2 big finely chopped onions, 2 grated carrots, half celeriac grated, 1 parsley root grated, This everything roasted with olive oil
- 50g roasted tomato mark, 500-600g blended fresh tomatoes added to veggies and meat and slowly cooked for 1-2 hours.
- oregano, basil, black pepper, salt, shoot Maggi seasoning, sugar.
(no garlic, this doesn't fit with nutmeg)

Bechamel with nutmeg:
- 250g butter melted with 3 TBS wheat flour, this roux roasted bright yellow
- salt and 1 nutmeg finely grated
- 300 ml cream added in small portions + stirring to prevent building up of flour lumps.

Lasagne:
- 3-4 mozzarella balls cut in slices
- 300g Masdaam or Emental cheese grated
- buttering of lasagne form, first layer lasagne sheets, then thin layer of bolognese, then a layer bechamel on the top mozzarella. Repeating these layers at least two times. 30 minutes baking by 180C than putting yellow cheese on the top and baking next 30 min. by 160C.

Lasagne needs to stand before cutting for 2 hours so lasagne sheets can absorb water completely.
Depending on used lasagne sheet this dish can come out too wet or too dry. Adding or reducing tomato amount in bolognese is the solution for next time.

[Xoirwinkan]

I prefer a lasagne with lot of white sauce, most American recipes I see are entirely tomato based like in the southern Italian style. My favourite secret ingredient is hot/smoked paprika in the meat, although any Italian would blew their top off if they heard that.

[Anonymous]

I can do lots that are really good. No one stands out above others.

[moddy_the_mod]

Chicken parm. But I'm good at just about anything I make.

[AI Opinion]

My signature dish is a creamy mushroom truffle risotto 🍄🇮🇹

I use arborio rice toasted with garlic and shallots, deglaze with white wine, then slowly feed it hot stock until it turns velvety. I finish with Parmigiano-Reggiano, butter, and a drizzle of truffle oil. It reminds me of a tiny trattoria in Milan where I first tasted real risotto all’onda, soft like a gentle wave.

[tiredpanda]

There are a few... I'd say lasagna from scratch. Others have really enjoyed my beef goulash, and they keep asking me to make them homemade pizza and mashed potatoes 😆

[Xoirwinkan]

Nice! How do you make your goulash?

[tiredpanda]

It's basically a standard goulash, but with a little twist... I add some red wine for extra flavour, along with a bay leaf... and some fresh parsley near the end. I just let it simmer on low heat for about 3 hours until the meat is nice and tender. And then I serve it with creamy mashed potatoes

[Xoirwinkan]

Nice! Although real Hungarian goulash does have bay leaf as well.

[rachel776]

https://youtu.be/3lOP5sNnvBA

[scott04sa22]

My 3-egg omelet sandwiches