What Dish are You Famous For?

hauntedtexan

hauntedtexan

Member
Location
Central TX
For decades, I have been known for my "Pizzagna", (pronounced Piz-onya) A combo of Pizza and Lasagna. Your family should love it. Take 2 Pillsbury hot roll mixes and use the pizza dough recipe on the box. Combine 1lb burger and 1b of either chorizo or pork sausage with general Tso's seasoning packet in a covered frying pan on simmer for a couple hours. Drain the juices off and add a full jar of Prego sauce of your choice, I use the 3 cheese. Cover again for about an hour.
The dough should be risen enough by now, so cover a very deep cookie sheet (at least 2") pan with olive or peanut oil, and roll the dough out far enough so it extends at least 2" over the sides of the pan. For cheese, I use sharp white cheddar as my main cheese and combine mozzarella and provolone, at least 2lbs and use grated Romano cheese mixed into the bowl to keep the cheese from clumping. Dump the meat in the pan, then add the cheese, then pull the dough over so it leaves a small window in the middle.
Now either use a pam spray or melted butter to brush over the top of the dough and apply either garlic salt, powder, or minced garlic. Place it in a preheated 350 degree oven for around 15 minutes until golden brown. Since the meat is already cooked, all the oven is to do is melt the cheese and cook the dough.
Expect it to be eaten with a fork, being too heavy to be picked up. I prefer the chorizo over the pork sausage because I love spicy.... hope you enjoy it....
 

My family and friends seem to enjoy my cold slaw and potato salad. No special recipe for either but for the cold slaw I use a hand shredder. I think it has a better texture that way and I never make it sweet tasting. As for the potato salad, I use a lot of bacon. I even pour just a bit of the bacon drippings in with the mayonnaise and leave out any extra salt. I never tell them that though, they would swear their arteries are clogging up on the spot. I also use a lot of finely chopped red and green peppers in both, more so in the cold slaw.
 

I'm a basic salt and pepper cook so I would say it is the simple things that seem to impress people. I can always tell when I've hit a home run because the conversation stops and all you hear is the clinking of the forks, LOL!!!

Home Fries
Baked Beans
Cabbage Salad
Oven fried Chicken
Potato Salad
Spanish Rice
Cheese Potatoes
Biscuits
 
Guess the dish I was most famous for was my homemade lasagna, but haven't made it in years. Used to slow cook the sauce with beef neck bones, make a ground beef mixture, Italian sausage, ricotta, mozzarella, etc. Everybody loved it, except for the one time I cooked the bones in the sauce too long and they started to splinter, nobody liked my 'bone-in' lasagna, but they were forgiving, just careful when biting into it. :eek: :D
 
Probably "enhanced" baked beans. I take canned baked beans and add stuff to them---brown sugar, bacon, mustard, ketchup, onions, sometimes hickory smoke flavor.
 
SeaBreeze said:
Guess the dish I was most famous for was my homemade lasagna, but haven't made it in years. Used to slow cook the sauce with beef neck bones, make a ground meat mixture, Italian sausage, ricotta, mozzarella, etc. Everybody loved it, except for the one time I cooked the bones in the sauce too long and they started to splinter, nobody liked my 'bone-in' lasagna, but they were forgiving, just careful when biting into it. :eek: :D
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Sounds good. I am quoting you because I flashed back to my mom who ALWAYS used beef or pork neck bones in her sauce.
 
Oh yes certainly. These are submerged in a bath of whipping cream and maple syrup, then left to rise through it before they are baked.. Zero calories of course... tongue firmly ticking the inside of right cheek!!
 
I am practically FAMOUS for my JELLO! I use my own special technique which involves stirring COUNTER CLOCKWISE while muttering a few magic incantations which I must keep secret or I will be cut out of the family trust....:rolleyes:
 
rkunsaw said:
BATS. Bacon, avocado, and tomato sandwiches. At least 6 slices of bacon, thick slices of tomato and avocado, a generous spread of mayonnaise on toasted whole grain bread.
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Those sound great Larry! When we go camping we always take some bacon and make BTOs, bacon, tomato and onion sandwiches on Oatnut bread, with plenty of mayo.

Falcon said:
Oooh Larry I could live on those "Bats" forever !

(But it has to be Best Foods (Hellmans) mayo.)
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I agree Falcon, grew up on Hellmans and it's my favorite. Kraft will do in a pinch. Miracle Whip I never liked.
 
I love to cook and so did my mom. I not-so-jokingly tell people that she cooked everything EXCEPT Japanese food, which is hilarious since we're Japanese Americans. I used to look forward to the JCL picnics because other Nisei moms would bring teriyaki chicken and inarizushi, which otherwise I never got at home.

Sushi, btw, was nothing special to us growing up. It was summertime or picnic food, served alongside the potato salad and hot dogs/hamburgers. Nobody ever went to a restaurant for sushi, in the 1950's. We only went to Japanese restaurants for tempura and sukiyaki, which were seldom if ever made at home. My mother only made sukiyaki for parties, usually New Year's Eve events. Otherwise, she cooked all kinds of cuisines, from Southern U.S. to Polish-Jewish to Scandinavian.

So....it's ironic that now I'm applauded for my sushi-making skills (developed later in life), especially the various special rolls I've invented. None of the rest of the family makes sushi so pretty much at every big potluck, I'm bringing over a platter or two.

I like to re-create dishes I've tried elsewhere and even improve upon them. One recipe I'm proud of was a luscious little cupcake sold by a local bakery. No frosting, just a moist deep chocolate cupcake with a filling inside of cream cheese and chocolate chips. I was addicted! I'd buy one almost every day as a personal treat.

One day I ran across a chocolate cake recipe from WWII. I was absolutely sure, without even trying it out, that this would be similar to those cupcakes. I was right, and it only took a couple of tries before I could duplicate the commercial product exactly. Now I had a dozen cupcakes for the price of three of them. Needless to say, I'm generous about giving them away to friends for fear of "cupcake hips"!
 
During World War 2, the Japanese were moved inland from the coast. ( A terrible thing).

A lot of them were moved into my neighbourhood and we made instant friends.

I remember one friend who was having a birthday party and we were all invited. We were not used to Japanese style cooking. Did not know what to expect.

However, I still remember to this day. Those tiny spare ribs and rice. We never got spare ribs at home.

And. One of the older brothers taught me how to use the chop sticks. It was fun watching us.

I got challenged to pick up one grain of rice with the chop sticks and I did it.

We were taught to build those light kites that flew using just sewing thread. And games of all kinds. What an education.

That's what I call integration of the best kind.
 
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