@cakewalkqueen A friend from Las Vegas, NM taught my husband and I his grandmother's green chili chicken enchiladas recipe and it had become our go to dish for potlucks.
@SarahBeth: what do you stuff them with?
@Gemfemme, which cookbooks did you study? I love Indian food, and would love to be able to make my own since my taste buds and stomach can't handle the spiciness I sometimes get at restaurants. @Stellavision, Bacon Explosion? It sounds dangerous and intriguing. Is there a recipe or technique? My family loves my Key Lime Pie and Pumpkin Cake Bars with Cream Cheese Frosting. I tried Taco Soup for me once, but I had never used Rotel before, so I didn't know even the mild can would be too spicy for me. I ended up taking in to work, and my student workers ate it up. They now request it frequently.
I'm famous for truffles, or maybe they're technically bon-bons since they're molded. I make about 35 different flavors every November/December and sell them so I can afford to buy Christmas presents. They must be good, I always turn a decent profit. I also use professional molds, so I can knock them out fairly quickly, getting the full run of them done in about 3 weeks, and that's only evenings when my kids have gone to bed, and a few weekend hours. They look like anything you'd buy from a real chocolatier, but fresher and as local/fair trade/organic as I can afford to make them, and also with more inventive flavors. My newest addition to my repetoire is the Rusty Nail truffle, since I'm into scotch. I'm eventually going to build a real business around them, once the twins get older and I have more time on my hands. I'm hoping to build the business to pass down to them. Oh, and I'm also famous for my sea salt caramel.
For not baking, I'm pretty famous for my risotto and mashed potatoes. The risotto is a modified Giada recipe, but the mashed potatoes are all my own.
I (self) published a cookbook awhile back ("No More Fat Bears").my 2 'infamous' recipes are my "Infamous Apple Lasagna" (a friend used to host an orphans holiday party, one year he called to invite me and said that um...he was basically invited me so I would bring the apple lasagna...so I made an extra pan (despite the fact that he (thought) he was waaay out of my league and I am fat and ugly...so NOT in his 'league')and Banana Curry Dip (with apricot preserves) a (chef) friend suggested serving it with ginger snaps- works even better!I am also very proud of 'healthy-ing' my grandmothers (VERY southern) Squash Pudding recipe.
Freynika What sort of candy thermometer do you use? I'm realizing since my experiments with caramel began that I kinda need one in order to less stressfully get to the softball stage. We have a bum stove, which is fine for cooking but it makes candy making kinda difficult.
Curried Chicken Salad! Chicken, curry, mayo, mustard, hard boiled eggs, and lots of other spices. My friends and family love it. I'm also the Designated Drink Maker, but that's another thread... :-)
We had @GemFemme's beef dry fry and tomato rasam tonight - both absolutely delicious!