It’s sublime, if you like lamb and bechamel and calories. Mmmmmmmmmmoussaka.
I will give you 3 thousand and 50 internets for your homemade pretzel roll recipe! AND IF YOU ACT NOW I will offer you my Wisconsin Beer Cheese Soup or Rhode Island Corn Chowder recipes!
The things people beg me to make and bring to potlucks or family dinners (an most recently a baby shower) are my deviled eggs, sausage balls, homemade chili, and Slutty Brownies. Not all of those at the same time of course.
If you were coming to my house for dinner, I’d probably serve carnitas and flank steak with caramelized onions and grilled peppers with warm flour torillas and homemade guacamole.
Pulled pork, oven-baked mac & cheese and key lime cake.
I am popular. And fat.
I’ve been told my pieroghis are fabulous - I prefer potato/farmer cheese, but will make sauerkraut ones if requested. I make a killer steak paprikash, too. TheKid would say my meatloaf rocks - I don’t like it the way she does (I like mine catsupy, she doesn’t).
Dessert is wide open, with TheKid going into pastry school and me and my love of cookie baking.
I like both lasagna, moussaka and garlic bread.
And I love cheesecake!
Sadly I’ve only just started to cook (aged 55 :eek:) , so I can offer you a choice of:
- omelette (with ham, cheese or baked beans)
- chicken stir fry (with noodles, bean shoots or mixed vegetables)
I make a pretty good lasagna, with my own quirky modifications, but that seems to be pretty well covered.
If you want my specialty, though, it’s probably going to be mesquite-smoked turkey. I’ve had people who hate turkey offer to pay me to smoke turkeys for them. On the side, we’ll have fresh rosemary bread with homemade herb-butter and tomato-basil salad. (I’m not one for cooking vegetables.)
For dessert, blueberry cream cheese pie, for which people have traveled substantial distances and sat through boring meetings more than once.
Depends. If you’re coming now, we’ll do up tons ribs, chicken and various other meats on the grill, which will be accompanied by a few ah-mazing homemade BBQ sauces. If you’re planning on waiting til the weather cools a bit, a do a carmelized orange pork chop that it just . . . mmmm.
I make really good stews. I would make either Spanish-style lamb stew, laden with lamb shoulder and smoked paprika, or a Creole-style chicken stew over grits. Either way I’ll also grab some crusty bread from the market to go with that.
Eggs Conti:
Two eggs poached in a light wine sauce with green onions and fresh chicken livers, served over fresh homemade biscuits. Served with grits or home fries.
I got the recipe from one of the cooks at The Old Coffeepot in New Orleans.
Alternatively, my Garlic Souffle is amazing.
I tried my hand at Beef Wellington a while ago and that was quite a success, I’d say. A ton of work, though. I also make a nice quiche, if I do say so myself.
No problem. 
Do note that I call these soft pretzel rolls mostly because they’re not quite either thing. This was called a soft pretzel recipe when I found it, but it’s not a traditional one, because they don’t brown like the soft pretzels you buy at the fair (or on the street or whatever). I don’t make them in a traditional pretzel shape, either, but more of a roll shape. So they’re kind of a hybrid. Whatever. They’re tasty. Here you go.
1 c. flour
1/2 tsp. dry active yeast
1 tsp. sugar
pinch salt
6 T. warm water
- Mix ingredients and knead until well combined.
- Let dough rest approximately 30-60 minutes in oiled bowl.
- Fold into desired shape and let rest 5 more minutes. Brush with egg wash and sprinkle with kosher salt.
- Bake at 450 degrees F for approximately 10 minutes.
This recipe makes 4. I always double or triple it (or more, if I’m feeding a crowd) because they go fast, and 4 is never enough. If you want to freeze them, skip the salt before freezing. Reheat in microwave for 30 seconds and add the salt then. You can also do a cinnamon sugar version - for that one I brush some melted butter on top before adding the cinnamon sugar.
I think we might need some of these for lunch today.
Oops. My gf insists that I withdraw my previous offering and replace it with my Lamb and Prune Tagine. Meh, it’s all good. 
Moussaka please. I’ll also stop at Stuff’s house and beg for an extra chicken to take home.
Me, I can cook well, but grilling is my thing. Seared, then grilled double-tenderized flank steak wrapped around good old herb Stove Top Stuffing wrapped in pepper bacon. If you use the bacon judiciously, it’s actually not that bad for you.
Why is it my specialty? It’s so easy to make, the sum is ridiculously more tasty than its parts, and everyone wants to know how to make it at home.
Oh, and killer blackberry mojitos.
I can make any dessert.
But cooking? I’m allergic to cooking. You should really try my grilled cheese, though. It’s amazing.
All I want to know after reading this is string WHEN and WHERE is the potluck the OP is hosting to showcase all these amazing sounding dishes???
I’ll bring my chicken pesto pasta. Easy and delish. Note to all: Bring enough to feed 50, or so…
Lemon Garlic Thyme roast chicken. It’s so flavorful and juicy. Not dry at all. With a skin so crispy it crackles. The most requested side to go with it is hot crash potatoes (stolen from Pioneer Woman). I’d probably serve a nice green salad on the side if I didn’t do steamed green beans.
For desert you’d get chocolate pudding cake served warm with whipped cream (the real thing thank you.) If you were nice to me I’d send you home with a pound of chocolate fudge that would make you forget everything else you ate that day.
I make an awesome Asian flavored pork tenderloin. I don’t even like pork and I love it.
If I was to write your post it would go something like this, “I don’t know what the hell moussaka is, so I guess I’ll try the moussaka.”
Be a little adventurous 