Cranberry chocolate trifle with homemade vanilla pastry cream and whipped cream.
However, it takes a couple of days to make, so perhaps that wouldn’t work.
Quicker back up- carmelized apple chicken sausages with sauted veggies over buttered garlic noodles. Yum.
Kick-Off chicken nuggets. Got the recipe from a newspaper coupon, but no one else we know saw it, so whenever they see us making it, it’s “our” dish.
Fried chicken nuggets in the following sauce: Fried chopped onion, minced garlic, and a little crushed red pepper, add to it a mixture of water, corn starch, ketchup, soy sauce, and corn syrup.
YUMMMMMM!
Bow Tie pasta with chicken, sun-dried tomatoes, pine nuts, spinach, fresh basil.
Crap! One of my kids came in and saw this. Now I’ll have to make it this weekend. 
Baked breaded chicken cutlets with grapes and vermouth. It’s got about a pound of butter in it. It’s to die for. (And yes, the grapes are baked and served warm over the chicken.)
For desert, it’s trashy, but it’s the best: a layered trifle with homemade brownies, chocolate pudding, Cool Whip (okay, for chef Ramsay I’d substitute Marscapone cheese fluff like in Tiramisu) and crushed toffee, all layered in a wine glass with shaved dark chocolate on the top to look pretty.
Pork with kimchee.
First I slice a half onion and a box of mushrooms (the champagne-cork type) into thin slices, and brown them in olive oil.
In a separate pan (or just put the veggies on a dish and use the same pan), start browning thin slices of pork. Once it’s reasonably cooked, add the vegetables back in and dump in a good-sized pile of kimchee.
Before the kimchee starts to burn, drop in a cup or two of water, enough to just about cover everything. Let the pan sit until the water boils off. This evens out the flavor: the kimchee loses a bit of its kick, but the veggies and meat pick it all up.
Once the water has boiled off, turn off the heat and serve over rice. I sometimes stop before the water is completely gone so there’s a little bit of spicy soup that seeps into the rice.
Persian chicken.
Chicken with rice, butter, saffron, raisins, peaches, chili, cinnamon, cumin, turmeric and…butter.
Dammit. I think we need to continue this thread with actual recipes, or start a new one as a smack-down challenge thread.
I do Vietnemese Ricepaper Rolls with Prawns very well; and a mean seafood mornay.
I have been told my vegetarian lasagne is also to die for.
I also do really good cocktail food - dips etc.
I have several. The one that has had the most staying power–nearly legendary; I’ve only made it twice, but it’s still the first thing my friends talk about when my cooking comes up–is Chocolate Duck.
My most requested repeat is my Crab-Carrot Bisque with Fennel Crisps. Currently, I have a waiting list for my Hot Pickled Okra.
Domino’s pizza
Both my Gumbo and my Stroganoff are big favourites among my friends. Neither is anywhere near the originals, but they are still very good. Maybe all they need is new names.
As for original recipes, it would be my forest pasta sauce. No tomato meat sauce, with wine, mushrooms, bacon and a mountain of parsley.
Perhaps my version of deep dish pizza.
My real “signature”, though, is a grilled fajita smörgåsbord. . .shrimp, beef, chicken, pork. Fresh salsa with grilled vegetables.
Mint-peach salsa for the pork.
Lime-cilantro sauce for the shrimp.
Garlic-mango marinade for the chicken.
Broiled salmon topped with Maryland blue crab jumbo lump meat… then top the whole thing with an imperial sauce glazed with a garlic & lemon butter sauce.
My seasoned broiled salmon is devastating on its own. Add the crab meat and sauce, and I’ll control your mind… I’ll control your soul.
No really… It’s that good.
Chocolate lasagna and sesame cheesecake.
Key lime chicken curry.
Crab cakes
Twice baked potato
Steamed asparagus
Flourless chocolate torte for dessert
Chilled pinot grigio
I think that’s what I’ll do for dinner tonight…
I agree. I think only four of us even made an attempt to describe how to make our dish.
People, it’s not enough to say “My lobster turnip surprise is legendary.” We want details.
But if we tell you how to make it, it isn’t a secret any more, and people will stop inviting us to the cool parties because they know how to make our dish!
Weekly I’ve been making Pasta a la (ivylass.) Basically, it’s crumbled cooked Italian sausage, angel hair pasta, *fresh * herbs from my garden (and I mean fresh, as snipped from the plant, rinsed well, then chopped) and freshly grated Parmesan-Reggiano cheese…straight from the block. Toss together and serve.
No leftovers yet… 
I’d probably do Tilapia with the garlic/paremsan crust (coat tilapia filets with parmesan, garlic, herb, breadcrumb mix then drizzle with olive oil, bake at 350 for 15 minutes or so) - I’d serve it with green beans (boil them, serve them with chopped bacon that’s been cooked crisp and onions and a drizzle of balsamic vinegar) and roasted potatoes (cut potatoes into chunks, cover with oil, salt and pepper, roast in oven until done) with sour cream (open container, stir).