What's your speciality?

LittleGreyPoodle said:

As the holidays are upon us, I'm sure everyone has their "specialty".
You know, the one dish they do better than anyone else in their
family--or the one dish or type of cooking they're best known for.

For the holidays my specialty is that I will offer Cape Cods in
addition to the gin and tonics and margaritas I offer the rest of the
year. -aem

LittleGreyPoodle said:

As the holidays are upon us, I'm sure everyone has their "specialty".
You know, the one dish they do better than anyone else in their
family--or the one dish or type of cooking they're best known for.

For the holidays my specialty is that I will offer Cape Cods in
addition to the gin and tonics and margaritas I offer the rest of the
year. -aem

LittleGreyPoodle said:

As the holidays are upon us, I'm sure everyone has their "specialty".
You know, the one dish they do better than anyone else in their
family--or the one dish or type of cooking they're best known for.

Cheesecake Pecan Pie (recipe follows)

Quoted message said:

We all know what Sheldon's specialty is... (being an ass!) but I'm
wondering if anyone else would like to share?

Geeze, Louise! If he posts something you don't like, respond to that.
These out-of-nowhere attacks are so 'toopid! (No, I'm not one of his
fans)

* Exported from MasterCook *

Cheesecake-Pecan Pie

Recipe By 😄amsel
Serving Size : 8 Preparation Time :0:00
Categories : cheesecakes Easter
pies-crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Crust---
1 stick butter -- chilled
2 cups flour
1 egg yolk
1/4 teaspoon salt
2/3 cup sour cream
---Cheesecake Layer---
8 ounces cream cheese
1 large egg
1/3 cup sugar
1 teaspoon vanilla
---Pecan Pie Layer---
1 1/4 cups pecans -- coarsely broken
3 eggs
1 cup light corn syrup
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt

Crust:
Place flour in a medium bowl. Cut in butter until mixture is the size
of small peas. Add egg, salt, and sour cream. Stir with a fork until
pastry forms a ball (or use food processor).

Divide into two parts. If making a single crust pie, refrigerate or
freeze one portion for another pie.

Wrap in plastic and chill until stiff enough to work with
(approximately 45 minutes). When ready to use, roll pastry thinly
(about 1/8 inch).

Preheat oven to 350°F.

Cheesecake Layer:
With an electric mixer, whip the cream cheese, egg, sugar and vanilla
until fluffy. Spread the mixture in the bottom of the unbaked pie
shell.

Pecan Pie Layer:
Sprinkle the pecans over the cheese mixture. Beat the eggs with an
electric mixer until foamy. Add the corn syrup, sugar, vanilla, and
salt and mix well. Pour over the pecans.

Bake until center of pie is firm, about 55 minutes. Store in
refrigerator.

VARIATION
Cheesecake-Almond Pie (J. Helman):
Substitute sliced almonds for the pecans, and almond extract for the
vanilla.

- - - - - - - - - - - - - - - - - - -

NOTES : After baking, the pecan filling will be on the bottom, the
cheesecake layer will be on top of that, and the nuts will form a
crunchy topping. This is a very rich pie. Cut those pieces small!
--
Wash away the gray to respond.

LittleGreyPoodle said:

maker. I learned from the best, my material grandmother.....

Your grandmother is Modonna? ....or just different from your
immaterial grandmother? 😉

nb

LittleGreyPoodle said:

As the holidays are upon us, I'm sure everyone has their "specialty".
You know, the one dish they do better than anyone else in their
family--or the one dish or type of cooking they're best known for.

We all know what Sheldon's specialty is... (being an ass!) but I'm
wondering if anyone else would like to share?

Mine is gravy. Amongst my friends, I'm now the official holiday gravy
maker. I learned from the best, my material grandmother. It was
something my mother just never mastered. She could ruin "reheat from the
can gravy." But I seem to have figured out that delicate mix between
meat fat, juices, flour and some sort of liquid. I can do chicken milk
gravy in my sleep. Always one of my favorites.

Several of my friends claim that I saved their dry pork roast when I
insisted that they not throw out the pan-drippings one Christmas and I
made a gravy out of it. Even the kids that didn't like anything but
grilled cheese sandwiches commented on how great the gravy was!

Like they say on the Simpsons, 8 glasses of gravy a day!

Later....

I try to avoid kids who have such limited horizons as to avoid all but
grilled cheese sandwiches. It would only end in tears were I to hob
nob with such tykes.

Yet I, too, have been known to make a decent gravy now and again --
even if the most recent holiday saw a guest make the gravy for the
smoked birds.

But improvization would be my best skill for holiday cooking. That's
my estimation, and chiles will often be involved. Limes, too.

modom

LittleGreyPoodle said:

As the holidays are upon us, I'm sure everyone has their "specialty".
You know, the one dish they do better than anyone else in their
family--or the one dish or type of cooking they're best known for.

We all know what Sheldon's specialty is... (being an ass!) but I'm
wondering if anyone else would like to share?

Mine is gravy. Amongst my friends, I'm now the official holiday gravy
maker. I learned from the best, my material grandmother. It was
something my mother just never mastered. She could ruin "reheat from the
can gravy." But I seem to have figured out that delicate mix between
meat fat, juices, flour and some sort of liquid. I can do chicken milk
gravy in my sleep. Always one of my favorites.

Several of my friends claim that I saved their dry pork roast when I
insisted that they not throw out the pan-drippings one Christmas and I
made a gravy out of it. Even the kids that didn't like anything but
grilled cheese sandwiches commented on how great the gravy was!

Like they say on the Simpsons, 8 glasses of gravy a day!

Later....

Folks have been known to clamor for my gingerbread.

Spitz
--
"Home, James, and don't spare the horses!"

LittleGreyPoodle wrote:
illed cheese sandwiches commented on how great the gravy was!

Quoted message said:

Like they say on the Simpsons, 8 glasses of gravy a day!

Later....

I get phone calls for recipes for the spice cranberry breads and
cranberry sauce.

CJ

LittleGreyPoodle said:

As the holidays are upon us, I'm sure everyone has their "specialty".
You know, the one dish they do better than anyone else in their
family--or the one dish or type of cooking they're best known for.

I'm better known for my 'non-festive' cooking ... but at Xmas, I do the
glazed ham on the bone ... as I love it, and everyone else is too lazy to do
it.

Ms Leebee said:

LittleGreyPoodle said:

As the holidays are upon us, I'm sure everyone has their "specialty".
You know, the one dish they do better than anyone else in their
family--or the one dish or type of cooking they're best known for.

I'm better known for my 'non-festive' cooking ... but at Xmas, I do
the glazed ham on the bone ... as I love it, and everyone else is too
lazy to do it.

I always seem to be asked to make a proper English pork pie! (I'm sure they
are just too lazy 'cause its a bit fiddly). Also prawn cocktails with a very
simple dressing that an Italian Restranteur friend, served in his
restaurante -and kindly gave me his recipe - Its just fairly firmly whipped
cream, and then gradually add worcestshire sauce and good old 'tommy' sauce
until its to your taste.
Put some chopped lettuce in the bottom of your glasses, add a few prawns,
dollop of dressing, repeat till youve filled the glass (making sure the
dressing is last) - pop on a prawn and Bob's your uncle!

In article <4GNjf.13461$pF.8683@fed1read04>,

LittleGreyPoodle said:

Mine is gravy. Amongst my friends, I'm now the official holiday gravy
maker. I learned from the best, my material grandmother.

She was a seamstress? A gold digger? Madonna's mentor? "-)
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

LittleGreyPoodle said:

As the holidays are upon us, I'm sure everyone has their "specialty".
You know, the one dish they do better than anyone else in their
family--or the one dish or type of cooking they're best known for.

We all know what Sheldon's specialty is... (being an ass!) but I'm
wondering if anyone else would like to share?

Mine is gravy. Amongst my friends, I'm now the official holiday gravy
maker. I learned from the best, my material grandmother. It was
something my mother just never mastered. She could ruin "reheat from the
can gravy." But I seem to have figured out that delicate mix between
meat fat, juices, flour and some sort of liquid. I can do chicken milk
gravy in my sleep. Always one of my favorites.

Several of my friends claim that I saved their dry pork roast when I
insisted that they not throw out the pan-drippings one Christmas and I
made a gravy out of it. Even the kids that didn't like anything but
grilled cheese sandwiches commented on how great the gravy was!

Like they say on the Simpsons, 8 glasses of gravy a day!

Later....

My specialty isn't a specific food, (though I do have those who beg to be
invited to rack of lamb night) it's that I can throw dinner parties. I have to
have at least three every holiday season. My parents are divorced so that
makes two and a third for the friends who could not make it to the other two.
I loe to put together an eclectic mix of people and let them get to know each
other over the evening.

I spend days planning everything down to the position of the appetizers (you
want to make sure everyone has access, that they can easily move to and from
but that people won't crowd around it limiting mingling...this is why you put
the drink in a different location, make people walk around and mingle), the
seating arrangements and guest lists.

The dinner for my mother will have her, her father, my hairdresser, his
boyfriend and mother, and a friend from work and her husband. It will be such
a strange mix but it will be a great time. And my mother is sending me her
bouillabaisse recipe, i'll be making that for dinner.

So yeah, party planning, that's my specialty.

--
..:Heather:.
www.velvet-c.com

Definitely plum pudding for Christmas dinner. For the last few years I
have made a Rich Pecan Plum Pudding - not from the US interestingly
enough, there is a large pecan nut farm in northern NSW and the recipe
came from there. This year I was inspired to make a new recipe using
dried figs and macadamia nuts. The proof will be in the eating (report
in late Dec) -- I'm fairly certain it will not top the RPPP <g>.
Also, folk love my Dundee fruit cake - a light fruitcake with lots of
brandy and moist with the addition of almond meal in the mixture.
And, my Scottish shortbread with candied ginger.

Cheers
Bronwyn
QLD Oz

"Ms Leebee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

LittleGreyPoodle said:

As the holidays are upon us, I'm sure everyone has their "specialty".
You know, the one dish they do better than anyone else in their
family--or the one dish or type of cooking they're best known for.

I'm better known for my 'non-festive' cooking ... but at Xmas, I do the
glazed ham on the bone ... as I love it, and everyone else is too lazy to

do

Quoted message said:

it.

I don't know that I have a specialty. I just love to try new things. A
fellow foodie is impressed with my experiments with poultry, things she
doesn't try, duck, poussin, quail. But I try many things. She turns out
marvellous meals in any case and I am always in awe.

Lately I have been experimenting with ideas on the barbecue -- prawns,
crabs, etc, with the idea of following through with my Christmas menu. I
have also been experimenting with globe artichokes, which I'd never eaten or
cooked before.

I do have a recipe for a no-hassle, mix everything in a bowl together all at
once, pavlova that makes 10 individual pavlovas that's a real hit. Copied,
not original. But that's my style, maybe slightly changed from the original,
but I follow recipes for the most part except when I see the original
doesn't suit my taste.

Kathy in NZ

In article <4GNjf.13461$pF.8683@fed1read04>,

LittleGreyPoodle said:

As the holidays are upon us, I'm sure everyone has their "specialty".
...wondering if anyone else would like to share?

Mine is multi-grain waffles from scratch. Not a holiday food; I
just make them well. The recipe goes something like this:

Beat 1 egg together with
1 cup milk or soy milk
2 tablespoons vegetable oil (macadamia nut oil is pretty good)

Mix in
1 cup of some fluffy gluteny flour, like whole wheat and/or barley
1/4 cup of cornmeal or some other kind of flour (like millet)
1/4 cup of rolled oats

Beat until smooth, adding water or milk if needed. Let sit for
20 minutes or so. Then:

Mix in 2 teaspoons of baking powder.

Bake in a hot well-oiled waffle iron until the steam almost stops.
Makes enough for 2 people.

-A

Kathy-in-NZ wrote:
snip

Quoted message said:

I do have a recipe for a no-hassle, mix everything in a bowl together
all at once, pavlova that makes 10 individual pavlovas that's a real
hit. Copied, not original. But that's my style, maybe slightly
changed from the original, but I follow recipes for the most part
except when I see the original doesn't suit my taste.

Kathy in NZ

Recipe?

--
Tricia

Ms Leebee said:

LittleGreyPoodle said:

As the holidays are upon us, I'm sure everyone has their "specialty".
You know, the one dish they do better than anyone else in their
family--or the one dish or type of cooking they're best known for.

I'm better known for my 'non-festive' cooking ... but at Xmas, I do the
glazed ham on the bone ... as I love it, and everyone else is too lazy to do
it.

oooh, they repeated the Ham episode of "Good Eats" just yesterday.
(well, here in the US, they did...).

Now I've got a craving for a big chunk of country ham!

Damsel in dis Dress said:

LittleGreyPoodle said:

We all know what Sheldon's specialty is... (being an ass!) but I'm
wondering if anyone else would like to share?

Geeze, Louise! If he posts something you don't like, respond to that.
These out-of-nowhere attacks are so 'toopid! (No, I'm not one of his
fans)

Sorry. He attacked me in another thread and did respond to that. But I
was still po'd. Sorry if I offended your sensibilities. Forgive me for
being human and carrying a grudge.

aem said:

LittleGreyPoodle said:

As the holidays are upon us, I'm sure everyone has their "specialty".
You know, the one dish they do better than anyone else in their
family--or the one dish or type of cooking they're best known for.

For the holidays my specialty is that I will offer Cape Cods in
addition to the gin and tonics and margaritas I offer the rest of the
year. -aem

Is Cape Cod a drink? If so - where's the recipe? If this has
cranberry juice, I'm all over it! LOL

I LOVE Scarlett O'Hara's! They are Southern Comfort & cranberry juice
(you pick your own proportions). The first one I ordered on the East
Coast was a glass full of 100 proof S.C. with a cranberry float. I
had to ask for a side of cranberry juice.... yes, I was a real drink
wimp at the time.

🙂
sf
<lush>
--

Practice safe eating. Always use condiments.

LittleGreyPoodle said:

Damsel in dis Dress said:

LittleGreyPoodle said:

We all know what Sheldon's specialty is... (being an ass!) but I'm
wondering if anyone else would like to share?

Geeze, Louise! If he posts something you don't like, respond to that.
These out-of-nowhere attacks are so 'toopid! (No, I'm not one of his
fans)

Sorry. He attacked me in another thread and did respond to that. But I
was still po'd. Sorry if I offended your sensibilities. Forgive me for
being human and carrying a grudge.

Sarcasm doesn't become you.

Carol
--
Wash away the gray to respond.

http://pg.photos.yahoo.com/ph/head_trollop/my_photos