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#1 - Cheesecake
#2 - Salsa
#3 - Pulled Pork
#4 - Sunday Gravy & Macaroni
#5 - Christmas Eve "Feast of the Seven Fishes"

Deviled Eggs - I was always asked to bring them to family events (they thought I couldn't handle anything more difficult) and now it is more or less a joke.

A better question is - what is the recipie for your butterscotch brownies?

oops, premature posting!
cookies, cocktails of all kinds, chicken soup, chili, ceasar salad (the homemade croutons make it!), jello shots at football tailgates, and generally being able to organize/plan/coordinate within just about any budget and time constraints.

@rosezilla- your potato casserole and thai peanut slaw sound delicious!

1. grown up grilled cheese and tomato corn bisque
2. orange cookies
3. italian beefs
4. salad
5. red potatoes

Scones and everyone calls me Joan Scone
Any reason to have dinner because whatever I make is awesome!

1. gravlax
2. shrimp (including salad, saute, cakes and skewers)
3. meatballs (at least three different kinds/sauces)
4. salads (all kinds, including couscous, brown rice, Israeli, quinoa, aubergine, etc)
5. soups
6. chicken sauteed with caramelised onions, sun-dried tomatoes and basil

@wellred - Thank you!!!

1. Matzo ball soup with noodles
2. Porcini mushroom risotto
3. Shrimp with mango chutney
4. Lasagna
5. Chocolate chip banana bread

P.S. wellred, I love you for that recipe. Must try!

1) king cake
2) special occasion cakes
3) the food at my Mardi Gras parties (gumbo, red beans, shrimp bread, crawfish etouffee', etc.)
4) beef skewers with chimichurri (Don't know why they are so well liked, but people get sad if they come over for a party and we're not having them)

pots de creme au chocolat with chocolate ganache and whipped cream
liver pate
homemade chocolate ice cream
mother sauces, compound sauces and reductions of all kinds
stocks and soups
choux pastry, eclairs, profiteroles, crocumbuche
bruschetta
so many choices so little time

key lime pie, cheesecake, butter rolls

everytime i go to someone's house or to a party, i'm always expected to have a few different types of (homemade-duh!) cookies in my hands.

also, i'm well known for a lentil recipe that i developed when i lived in spain as an english teacher when i had no money-it's a really inexpensive but fantastic recipe.

1. Irish Spaghetti
2. Cajun Shrimp
3. Rice Krispy Treats

At work...

- pad thai
- fruit salad (only because I don't use canned fruits, but fresh cut fruits with contrasting colors, e.g., kiwi, mango/persimmons, blueberries, lychee, raspberries, ...)
- yakisoba
- roasted veggies (red peppers, yellow squash, zucchini, portobello mushrooms, asparagus, spinach, and fresh basil with olive oil and black pepper)

fruit salads (i like to hollow out a pineapple or melon and use that to serve the salad in, it looks so pretty and is more impressive than complicated - all fresh fruit, of course), bruschetta, stuffed mushrooms...dinner parties are always memorable and i love having them but our landlords are super noise-averse and make nasty comments even if we only have one visitor over :(

@Butrflygirly - sorry I haven't replied sooner (was away from the computer, which is a rare case:-)). Hope it's not too late.

First of all, I always brine my shrimp - I've learnt (empirically) that the same recipe will always taste better when the shrimp are brined (that is, the shrimp will always be plumper and juicier when brined). So, for 2 lbs of shrimp I use 2 quarts of water with 1/2 cup of kosher salt and 1/4 cup sugar (dissolved, of course). They only need an 45 min to an hour (in the fridge). I usually use slightly less water and add a cup of ice cubes. For the salad, I actually prefer using larger shrimp and chop them roughly once they're cooked.

After that, I drain the shrimp, pat them dry and sprinkle them with a mixture of salt, black pepper, garlic powder and sometimes, paprika. In the meantime, I bring to a boil a mixture of: water (about 4 quarts), white wine (1 cup - you can use lemon juice for acidity instead), 2 small (or one large) bay leaves, 5-7 whole black peppercorns, salt and garlic powder or granules (or a tsp of freshly mince garlic). Once this stuff boils, I drop the shrimp in, lower the heat to simmer and watch the shrimp like a hawk - I usually don't let them cook longer than 3-5 minutes. Once they turn pink, I try one (OK, you don't have to do that:-), just let them cook an extra minute if you're not sure they're ready), and fish them out with a slotted spoon. I let them cool and chop.

Now, I have two types of shrimp salad - one is with mayonnaise, the other one is with sesame-soy dressing. The first one includes: 1 oz capers (one little jar), 2 celery ribs (diced very finely), 1 bunch scallions (both green and white parts, chopped), some minced dill (about 2-3 tbsp), about 2/3 cup of mayo (I always start with 2 tablespoons and then add as needed. Now, I usually use homemade mayo, made with walnut or hazelnut oil, but I've made it with Hellman's too, and it was good), and - completely optional: a couple of teaspoons of Manischewitz Creamy Horseradish sauce with lemon (I once added it because I happened to have it at the time and was curious, and I really loved it).

I don't remember the exact quantities for the second one (haven't made it in a couple of months), but I'll tell you "more or less". It includes: cooked and thoroughly rinsed soba noodles (the soba noodles we buy, come separated into little bunches - I use two bunches, I just checked, each bunch is 3.2 oz), one bunch of scallions (very thinly sliced), one fresh red bell pepper (julienned), some toasted sesame seeds and the dressing. Now, I don't remember the exact amount of the dressing ingredients (I just make it, taste it and add whatever is missing, you know), but just to give you an idea: soy sauce (let's say, 1/2 cup), about 1/2 tsp minced garlic, about 1/2 tsp of minced ginger (you can certainly use more, depending on how gingery you like it), 1 tbsp of rice vinegar, 1 tbsp of sesame oil and some red pepper flakes.

Woops, I didn't realise this post turned out so long - sorry!

The two things I get begged to make:

Chicken Enchiladas

Brownies- I get the chocolate from candy bars 1/2 dark, 1/2 Hershey bar

I really like making pizza from scratch and slow roasted roast beef.

I request sliders for myself I am the only one I make them for. My sloppy joes are so spicy my family won't allow me to make them anymore

Chocolate cake w/cooked fudge frosting

Sweets! When I'm home for the family gatherings, I'm in charge of desserts. When I'm not there, they sometimes forget to reassign the responsibility. Among my friends and coworkers, I'm known for adventurous cooking -- meaning I make the stuff I see on TV. The dish that gets attached to me the most is pound cake.

My carbonara

This thread could be called "The Ultimate Pot Luck!" :D

1. Scratch buttermilk biscuits
2. Potato salad -- it's really more like egg salad with potatoes
3. Gumbo
4. Shrimp dip -- my parents' recipe; gotta give credit!
5. Fried shrimp
6. Crawfish etouffee -- I once asked a Cajun friend to taste it and tell me if it needed anything. He said it needed some rice under it!
7. Jambalaya
8. Country-style ribs
9. Fudge cake

@Brooke29: Thank you! I will be doing that this week for sure. I have to go back to the grocery store. Can't wait to make your shrimp salad-minus the scallions. I may add Old Bay seasoning-do you think that would be ok, or no? I do like your idea of Horseradish sauce-love that stuff!

Another item I am known for-Chilli. I am not allowed to make it when I'm alone. I would be seriously harmed if I did. My bf and our friends LOVE IT. Always asking me for Chilli Nachos.

@chisai-you are reading my mind. I was thinking the same thing. Hope we see an answer!

can you guys hear my stomach growling???? yumyumyum! i don't know if the leftovers we were going to have for dinner will suffice now. to answer the question:
1.anything italian (funny, because I am so not-but apparently make killer red sauce, so...)
2.pies (choc Pb, pecan, applecranberry)
3.baked oatmeal (sounds gross but is ohhh so good)
4.beef veg soup, chicken corn soup with rivels
5.fruit salsa with cinnamon chips

i'm waiting for the irish spaghetti recipe too!

1. Jambalaya
2. Smoked Brisket
3. Chicken Cordon Bleu
4. Jagerschnitzle
5. Lasagna

mmm... good stuff!

@whoizzit: I marinate my tri tip in one package of onion soup mix (the dehydrated kind...and don't rehydrate) and a bottle of red wine, with quite a few crushed cloves of garlic thrown in...I also throw in fresh citrus juice, when I have some...lime is my fave. I leave it in the fridge for 3-4 hours and then grill it. It's scrumptious. Extra good with salsa and avocado on fresh tortillas--tri tip burritos, yum!

1. baba ghanoush (I use a lot of roasted garlic in it to make it mellow, and people seem to like that!)
2. my mom's tortellini soup recipe
3. grilling - my bf has perfected his steak-grilling method, and I like to cut up a ton of veggies, toss them in evoo+balsamic vinegar+some spices and toss those on the grill. great way to feed a bunch of people on short notice :)

I also have to get a few more of my mom's recipes (brownies, cobbler, cinnamon rolls) that will make this list as soon as I make them and feed others .....

@Brooke29: Sorry I didn't get back to you right away-actually had to do work at work-and I just started another semester. I LOVE Old Bay. It signifies seafood to me. I even put it on french fries. Mmmm. Anyway, I am stoked you said it works.

The Chilli is good, I'm not going to lie. I mix up ground sirloin (I like to get the 8% Fat variety), with some homemade sauce, a mix of spices (garlic powder, cumin, sea salt, fresh ground pepper, and cayanne pepper), sprinkle on some chilli powder, medium salsa, and some hot sauce (we prefer Franks), and add beans if you like. I can take 'em or leave 'em so it depends who I am making it for. Top with shredded Monteray Jack and Mozzarella (sour cream too if you want) and you have goodness.:)

smoked bbq spare ribs..

1. Pastas - any kind, macaroni and cheese, lasagnas, baked ziti, you name it.
2. Carob chip, toffee and cherry cookies
3. Carrot Cupcakes
4. Party dips - Sweet Bell pepper with cream cheese and my Veggie dip
5. Hummus - very lemony and garlicky

Madelyn
KarmaFreeCooking

My synagogue's sisterhood has a bake sale every year and I'm always asked for my honey cake. It;s moist and loaded with dates, nuts and raisins. It's the one I've been using since the 60s when I got it from the Syracuse Hadassah cookbook. Also, my grandchildren and daughter-in-law are crazy over my baked macaroni & cheese. It's crusty, cheezy, buttery. And my grandchildren love my pancakes (I usually make up a large batch of mix from scratch and keep it on hand). Also, they demand my M&M cookes, which are really nutricious because they're just buttery oatmeal cookies with just 3 different color M&Ms on top.