I was watching a cooking show and the host said that everyone that cooks needs a signature recipe, something that they can count on to be a great hit at any dinner party, pot luck, or whatever. I want one. I can put together a decent lasagna, spaghetti, pot roast, etc..Pretty good stuff but sort of average, nothing special, just good. ..but I want a great no fail, everyone will love it meal that I can serve to guests that will make them go, WOW. Anyone have any ideas?
Signature recipe....I want one
- Thread starter Chris2597
- Start date
Here's my favorite "signature" recipe. It's no-fail, as long as you have good salmon. I love it because I can prepare it ahead of time, then just stick the packets in the oven when it's time to eat. I don't have to be cooking and distracted when the guests are here.
Salmon in Foil with Vegetables and Herbs
(serves 4)
8 small red-skinned potatoes, sliced
1 large carrot, sliced
4 ounces green beans, cut in 1 1/2 inch pieces
1/4 cup olive oil
1/4 soy sauce
2 large leeks (white and pale green parts only), sliced thin
3 green onions, sliced
2 TBS chopped fresh dill (or 2 tsp. dried dillweed)
1 TBS chopped fresh basil (or 1 tsp dried basil)
Nonstick veg spray
4 6-oz salmon fillets (or whatever size you prefer)
4 TBS unsalted butter
Preheat oven to 450. Fill large pot with 1 inch of water. Place steamer rack in pot and bring water to boil. Place potatoes and carrots on seamer rack, cover with lid, and steam 5 minutes. Add green beans and steam 5 minutes longer. Transfer veggies to a large boil. Add olive oil, soy sauce, leeks, green onions, dill, and basil. Toss well. Season to taste with pepper.
Place 4 large sheets of foil on a baking sheet. Spray the foil with veg spray. Place a salmon fillet on each sheet and season with pepper. Spoon vegetable mixture evenly over salmon. Top each with 1 TBS butter. Wrap foil around salmon and veggies and seal. Bake until fish is opaque, about 13-20 minutes.
If you prepare this ahead of time and refrigerate, then the mixture will be cold---so more baking time will be required. The first time you make it, you'll just need to keep checking a piece to see when it's done.
It's delicious. Enjoy!
Salmon in Foil with Vegetables and Herbs
(serves 4)
8 small red-skinned potatoes, sliced
1 large carrot, sliced
4 ounces green beans, cut in 1 1/2 inch pieces
1/4 cup olive oil
1/4 soy sauce
2 large leeks (white and pale green parts only), sliced thin
3 green onions, sliced
2 TBS chopped fresh dill (or 2 tsp. dried dillweed)
1 TBS chopped fresh basil (or 1 tsp dried basil)
Nonstick veg spray
4 6-oz salmon fillets (or whatever size you prefer)
4 TBS unsalted butter
Preheat oven to 450. Fill large pot with 1 inch of water. Place steamer rack in pot and bring water to boil. Place potatoes and carrots on seamer rack, cover with lid, and steam 5 minutes. Add green beans and steam 5 minutes longer. Transfer veggies to a large boil. Add olive oil, soy sauce, leeks, green onions, dill, and basil. Toss well. Season to taste with pepper.
Place 4 large sheets of foil on a baking sheet. Spray the foil with veg spray. Place a salmon fillet on each sheet and season with pepper. Spoon vegetable mixture evenly over salmon. Top each with 1 TBS butter. Wrap foil around salmon and veggies and seal. Bake until fish is opaque, about 13-20 minutes.
If you prepare this ahead of time and refrigerate, then the mixture will be cold---so more baking time will be required. The first time you make it, you'll just need to keep checking a piece to see when it's done.
It's delicious. Enjoy!
piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
- Messages
- 7,720
I'd seen your post last month, but really couldn't think of anything. But today when I re-read it I saw it a bit differently. I have 2 things that I make that people always love & ask for the recipe...but I'd never take either of them to a potluck. Neither would transport well and are more of a formal dinner meal thing.
Honey Sesame Tenderloin
½ c soy sauce
1 Tbl finely chopped ginger root or 1 tsp ground ginger
1 Tbl sesame oil
2 garlic cloves, finely chopped
1 lb pork tenderloin
1/4 c honey
2 Tbl packed brown sugar
¼ c sesame seed
Mix soy sauce, ginger root, sesame oil, and garlic. Place tenderloin in plastic bag; pour soy mixture over tenderloin. Refrigerate at least 8 hours, but no longer than 24 hours. Heat oven to 400 degrees. Remove tenderloin from marinade; pat dry. Mix honey and brown sugar in shallow dish. Roll tenderloin in honey mixture, coating thoroughly; roll in sesame seed. Place in shallow roasting pan. Roast uncovered 20 - 30 minutes or until meat thermometer registers 190 degrees. Let stand 5 minutes before slicing. 4 servings (The source said to "Serve with sautéed potatoes, red peppers, and baby corn" but I don't.)
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Almond Chicken with Lemon Sauce
Makes 4 servings
Almond-coated chicken with lemon sauce is another classic of Chinese cooking. It is a combination of different textures, shapes, and flavors that meet all the requirements for a formal Chinese recipe.
2 boneless, skinless chicken breasts, halved
1/2 cup cornstarch
2 eggs beaten
1 cup sliced almonds
1/2 cup fresh lemon juice
1 tablespoon rice vinegar
1 1/2 tablespoons sugar
2 teaspoons cornstarch dissolved in 1 tablespoon cold water
2 tablespoons vegetable oil
Dredge the chicken breasts thoroughly in the cornstarch. Dip each one into the eggs, then in the almonds, coating well. Chill until needed.
In a non-reactive sauce pan over medium-high heat, combine the lemon juice, vinegar, sugar, and dissolved cornstarch. Cook, stirring constantly, until the mixture thickens, about 3 minutes. Remove from the heat and set the dipping sauce aside.
In a large nonstick skillet over medium heat, heat the vegetable oil until hot. Add the chicken breasts and sauté for 5 minutes on each side, or until cooked through.
Cut the chicken breasts into bite-size pieces. Serve at once, with the lemon dipping sauce.
NOTES: A non-reactive sauce pan is made of a material that will not interact with the acid in the food. Stainless steel, ceramic, glass, and anodized aluminum are fine.
Makes 4 servings
Honey Sesame Tenderloin
½ c soy sauce
1 Tbl finely chopped ginger root or 1 tsp ground ginger
1 Tbl sesame oil
2 garlic cloves, finely chopped
1 lb pork tenderloin
1/4 c honey
2 Tbl packed brown sugar
¼ c sesame seed
Mix soy sauce, ginger root, sesame oil, and garlic. Place tenderloin in plastic bag; pour soy mixture over tenderloin. Refrigerate at least 8 hours, but no longer than 24 hours. Heat oven to 400 degrees. Remove tenderloin from marinade; pat dry. Mix honey and brown sugar in shallow dish. Roll tenderloin in honey mixture, coating thoroughly; roll in sesame seed. Place in shallow roasting pan. Roast uncovered 20 - 30 minutes or until meat thermometer registers 190 degrees. Let stand 5 minutes before slicing. 4 servings (The source said to "Serve with sautéed potatoes, red peppers, and baby corn" but I don't.)
- - - - - - - - - - - -
Almond Chicken with Lemon Sauce
Makes 4 servings
Almond-coated chicken with lemon sauce is another classic of Chinese cooking. It is a combination of different textures, shapes, and flavors that meet all the requirements for a formal Chinese recipe.
2 boneless, skinless chicken breasts, halved
1/2 cup cornstarch
2 eggs beaten
1 cup sliced almonds
1/2 cup fresh lemon juice
1 tablespoon rice vinegar
1 1/2 tablespoons sugar
2 teaspoons cornstarch dissolved in 1 tablespoon cold water
2 tablespoons vegetable oil
Dredge the chicken breasts thoroughly in the cornstarch. Dip each one into the eggs, then in the almonds, coating well. Chill until needed.
In a non-reactive sauce pan over medium-high heat, combine the lemon juice, vinegar, sugar, and dissolved cornstarch. Cook, stirring constantly, until the mixture thickens, about 3 minutes. Remove from the heat and set the dipping sauce aside.
In a large nonstick skillet over medium heat, heat the vegetable oil until hot. Add the chicken breasts and sauté for 5 minutes on each side, or until cooked through.
Cut the chicken breasts into bite-size pieces. Serve at once, with the lemon dipping sauce.
NOTES: A non-reactive sauce pan is made of a material that will not interact with the acid in the food. Stainless steel, ceramic, glass, and anodized aluminum are fine.
Makes 4 servings
My signature recipe is so simple I'm almost embarrassed to tell people about it.
Flavorful Pot Roast
2 boneless chuck roasts (2 1/2 pounds each)
1 envelope ranch salad dressing mix
1 envelope italian salad dressing mix
1 envelope brown gravy mix
1/2 C. water
Place chuck roasts in slow cooker. In a small bowl, combine the salad dressing and gravy mixes; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. Juices can be thickened for gravy.
I like to add some onions, carrots and potatoes to this for a complete meal. I add them on top of the meat, and that way they don't get too soggy and salty. Try it, and you'll be amazed!!!
Flavorful Pot Roast
2 boneless chuck roasts (2 1/2 pounds each)
1 envelope ranch salad dressing mix
1 envelope italian salad dressing mix
1 envelope brown gravy mix
1/2 C. water
Place chuck roasts in slow cooker. In a small bowl, combine the salad dressing and gravy mixes; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. Juices can be thickened for gravy.
I like to add some onions, carrots and potatoes to this for a complete meal. I add them on top of the meat, and that way they don't get too soggy and salty. Try it, and you'll be amazed!!!
denisem
DIS Veteran
- Joined
- Sep 19, 2001
- Messages
- 3,375
Oh, wow, I can vouch for this recipe!!
Too funny: my pot roast recipe was this time-consuming oven version where you flip it over every 30 minutes for 3-4 hours. I'd tried other crock pot recipes, but none measured up. Couple weeks ago, DH wanted to make one while I was at work, so I directed him to Glynis's "easier" version that I'd printed out ages ago but was a bit leery that 3 pkgs. of seasonings might be "too much". WRONG. It was so wonderful, it's our regular recipe now. Thanks, Glynis!
I guess if I have a signature recipe, it's probably my adaptation of the Antipasto Pasta Salad on Allrecipes.com. http://allrecipes.com/Recipe/Antipasto-Pasta-Salad/Detail.aspx
The recipe is very adaptable to your tastes - I use cheese tortellini instead of pasta, 1/2 lb. Genoa salami (leave out pepperoni), less bell pepper but add some onions, use halved grape tomatoes (they hold up better), use 1/2 the amount of oregano, and do more of a 1/3 balsamic vinegar to 2/3 olive oil dressing. Great for potlucks and picnics and keeps well for a coupla days.
Glad you enjoy the pot roast!!! I used to do the same as you, cook the pot roast all day long!!! I felt so tied to my kitchen that I tended to stay away from pot roast unless DH requested it specifically! When I found this one (and my family raved about it), I knew I'd never go back to all day pot roasts!!!
Katy Belle
DIS Veteran
- Joined
- Jan 20, 2004
- Messages
- 4,013
Here's a great one!
Tuscan Style Pork Loin
Ingredients
3 T dried rosemary
2 T dried sage
1/2 t salt
pepper to taste
1 center cut boneless pork loin (5-6 pounds), trimmed of excess fat, tied
2 T olive oil
Instructions:
Preheat oven to 450. Place the rosemary in a small bowl and crumble with your fingers until the needles are in small pieces. Crumble in the sage, then add the salt and pepper, mix.
Rub the roast all over with the oil, then the herb mixture. Transfer the pork to a roasting pan and roast for 15 minutes. Reduce heat to 300 and roast until meat thermometer reaches 160 at thickest part, about 2 hours total cooking time. Check thermometer after 1 hour 30 min.
Remove roast from the pan, let stand 10 minutes. Slice into thin slices.
We LOVE this. I've done it with tenderloins and its still good, but not as good. They take a lot less time to cook.
Have fun! Maybe you'll end up with many "signature" recipes!
Katy
Tuscan Style Pork Loin
Ingredients
3 T dried rosemary
2 T dried sage
1/2 t salt
pepper to taste
1 center cut boneless pork loin (5-6 pounds), trimmed of excess fat, tied
2 T olive oil
Instructions:
Preheat oven to 450. Place the rosemary in a small bowl and crumble with your fingers until the needles are in small pieces. Crumble in the sage, then add the salt and pepper, mix.
Rub the roast all over with the oil, then the herb mixture. Transfer the pork to a roasting pan and roast for 15 minutes. Reduce heat to 300 and roast until meat thermometer reaches 160 at thickest part, about 2 hours total cooking time. Check thermometer after 1 hour 30 min.
Remove roast from the pan, let stand 10 minutes. Slice into thin slices.
We LOVE this. I've done it with tenderloins and its still good, but not as good. They take a lot less time to cook.
Have fun! Maybe you'll end up with many "signature" recipes!
Katy
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