Wait: you’re supposed to put gravy on top of things? I thought it was a beverage.
I use a variation of the chicken and dumpling recipe in Joy of Cooking. Is yours significantly different from that one? If so…sharing is nice.
[Dr. Hibbert]“Cholesterol level? I’m more concerned about your gravy level!”[/Dr. Hibbert]
Joe
Guacamole. (when I can get good avocados)
Too bad you live aaaaaaalllllllllllllllllllllllllllllllllllllllll the way in California!
If I ever get out that way, you’re on. 
I use a variation of this one, with my own stock. Drop dumplings, not rolled. And 1/4 tsp pepper is not nearly enough.
I make a mean macaroni and cheese.
I also make to die for chocolate chip cookies, as well as what we call “Christmas cookies” but what are really a sugar cookie that we cut out, bake and decorate. My Heath Bar cake is also acclaimed. As can be seen, I like to bake more than I like to cook…
The crab fondue I make for Christmas Eve dinner is also excellent. I serve it with King Crab legs, salad, French bread, and a nice Pinot Grigio. Easy-peasy, but sooo good.
I make a superb cheesecake. No fruit or chocolate or anything fancy, just a purely sublime cheesecake.
I also perfected my au gratin potatoes years ago, because I was trying to replicate those that my then-mother-in-law made. After three years, I managed to make some as good as hers. And then she told me that hers were the boxed Betty Crocker kind. :smack:
I used to make great fried chicken, but my husband hates any fried chicken, so I rarely make it now.
My oatmeal cake is my secret weapon for potlucks and carry-in dinners. It’s some old recipe of my Grandma’s, and most people have never seen or heard of it, but everyone loves it.
Jim Gaffigan: I saw a guy walking around the K-Mart the other day…he was drinking a cup of KFC Gravy!
To answer the OP: I grill a mean ribeye with a to-DIE-for garlic-cream-peppercorn sauce.
ETA: Also, my chipotle chicken enchiladas (note: the “fake” baked type enchilada, not a real kind) are darn tasty, too.
Double ETA: I made the best beef stew in all the land.
Clam Chowder.
The pickiest eaters I know have asked for it repeatedly…
and devour it.
You don’t say? I’d be real into something like that if you’re the sharing type.
Any chance that anyone would be willing to share their recipes? Pretty please? I’m drooling here!!
Chocolate fudge brownies, apparently (the recipe is here).
To balance out all the spectacular cooks here… I make good crepes, especially considering I use the easiest recipe ever. I also have a holiday tradition of baking Pfeffernuesse, ever since I took German 101. It’s the most complicated thing I bake, and I think they turn out rather well. I also decided to revive my Polish grandmother’s Easter soup recipe, using a combination of memory (she has long since forgotten her own recipe, and never wrote it down) and internet recipes. It’s kind of a sentimental thing, and I’m very happy that I’m able to duplicate it as well as I managed.
post both and well compare=)
Hm, Cassoulet d’Isigney, a coffee cake that my grandmother’s german maid called apfelkuchen that doesnt look like any other recipe I have found online [[but she taught me to make it when I was very yooung and I remember=) ] basic white bread. And I make a good pot of coffee=) I am prety decent at doing Beignets Cafe du Mond style [the secret is mace not nutmeg in the dough]
Pie crust, cream gravy, chicken pot pie, coleslaw, chicken-fried steak, and abelskivers.
Somehow, my cholesterol levels are perfect.
I make a sort of tortilla española a la montrealesa that is really not authentic but that Hamish really likes.
Hmmm, baked cheesecake (with a chocolate cookie crust), sticky toffee pudding with caramel sauce, my Mother’s caramel tart and pavlova.
I also make a pretty mean mustard-crusted roast beef, sour cream chicken enchiladas and my husband loves my mushroom and green pea risotto. Saturday breakfast is a constant - omelette/frittata made with potato puree, chopped, fried bacon and onion and sauteed mushrooms, topped with shredded cheddar and finished under the grill (aka broiler). I have also had a lot of compliments about my pepperoni cheese bread. Nom nom nom!!!
I must admit I was disappointed when no one showed up for the potluck. I suppose it was just as well, there were not enough MegaDawgs to go around.
To make a MegaDawg, cook onions and jalapenos in bacon. Blacken a couple of Hebrew Nationals in the pan and toss 'em on slices of llightly toasted wheat bread. Smother with cheese and black beans and Tapatio.
mmmmmm