I was talking about actual preparation and cooking with the assumption that ingredients are on-hand. If I want to include the procurement part, then I started dinner last night at noon, not 1:00. 
Stew
I find this requires so much washing-up that I only get round to it occasionally - usually at family get-togethers.
Foodwise, I do like rabbit stew, but the gutting and dismembering is so vile and time-consuming that I only cook it sporadically.
Japanese-style curry (from scratch, without a mix)
Slippery Dumplings
Pierogies
Danishes
Regardless of this, I still make these more than once a year but much more rarely than say, 3-color soboro. I do find that the tough/long recipes do get easier/faster the more you make them, but some you just can’t cut down under an hour.
However I love making stews because all the work is at the beginning, without any pauses or changes in what you’re doing. I don’t like it when I have to refrigerate a recipe halfway through for instance. But I don’t mind waiting 2 hours for the stew to simmer.
Made-from-scratch cream of mushroom soup. It takes over an hour and it is very labor instensive. But, with a little truffle oil drizzled on time - 'tis a delite.
Rice pudding. I love my rice pudding recipe, but it takes forever to cook and I need to watch it or it boils over.
I usually end up making a lot and then freezing some or giving it away to friends and family.
Agnolotti.
You first make roasted meats and vegies, chop them fine with some spinach and mix them with ricotta and egg.
Then you make fresh homemade pasta.
Then you fold the pasta sheets over with little clumps of the filling dabbed along the sheet in a row of blobs, seal off the blobs, and run a pastry cutter in between the sealed blobs.
THEN you can drop them in boiling water and serve them cooked with browned butter sauce, fresh sage leaves and grated parmesan.
God, they’re good. But they’re a royal PITA to make.
Definitely baking bread. It’s so much better than store-bought, but it’s so incredibly time-consuming.
I’ve recently developed a sensitivity to gluten. I haven’t tried baking gluten-free bread yet, but I understand it’s a lot easier to make than normal bread (it’s made from batter rather than dough).
Don’t say I never did nothin’ for all of you who don’t bake bread because it’s time consuming.
Background:
Recipe:
Off-topic: I’ve been gluten free for a year and it’s doable, even if not always easy or fun. Good luck!
Sunday gravy: easily takes 4-5 hours of prep and cook.
Bagels: two days, if done right
My mother’s perushkes: They require a raised dough and a meat filling. The dough has to rise, then be cut into proper size and rolled out, then stuffed and sealed (the hardest part, as the seals can come apart when it rises the second time), allowed to rise a second time, then deep fried. They are SO fucking good, but an all-day event.
Some Indian food can take time and require different spice mixtures and close timing, but I usually don’t mind making it. Making more than one Indian dish for a meal can be a challenge, however.
I’ve never tried croissants, but that’s because reading the recipe exhausts me.
Would you be willing to share your recipe?
I loves me some gravy.
This is the Italian version of “gravy”, which is a tomato-based meat sauce for pasta, so perhaps not what you’re thinking of.
I gotta have him update his will first. For some reason, he’s strangely reluctant to do so. Can’t imagine why.
Puerto Rican pasteles. These things get made only during holidays and only if there is a gaggle of abuelas around to help. But, man, are they DELICIOUS!
I gotta be honest. I never made them. I’ve helped make them but never done then myself. Super labor intensive.
I don’t have any new dishes although I agree with several listed but I was driven to respond to highlight a throwaway comment in a couple of posts.
Buy a box of surgical gloves and keep them in your kitchen. When you first start using them you’ll wonder what possible use they could be but holy cow I use them all the time now.
We originally bought them for wearing when slicing up a whole tenderloin into steaks for the freezer as I had a minor hand injury and washing and rebandaging was a real pain. Now! Mixing ingredients, handling meat, there are even a couple of bread recipes where they make kneading the dough easier (stickier doughs don’t stick to the gloves the way they do to your hands). We’ve worked our way through the first costco sized box and had to replace it. I highly recommend them even for non germaphobes.
Tamales. Several hour commitment for me. I’m slow though.
Moussaka - and Joy Of Cooking (hardbound edition) has the best recipe.
However, it will take most of a day to make and by the time it is finished, I am almost too worn out to eat it…but I do! Taste great and re-heats well, but every time I finish making one, I say never again - and then six months later, well, here we go again.
Eggs Benedict from scratch is also no treat to make and I would rather just go to a restaurant that has a good version and pay the bucks to let them do it.
os os goood…I’ll take mine with mushroom/asparagus risotto please.
I have a recipe that I use that is quite easy and quick. But I cook the rice in the microwave (with a microwave rice cooker). I transfer the rice to a double boiler with the rest of the ingredients and cook it for 15 minutes.
I would be happy to share the recipe.