:) But, in one of my posts I deleted I said that I was taught the recipe by a Louisiana native. That is what prompted the "they must have been from North LA post."

Thank you Redefined, but you didn't do the original clown, so you have no reason to apologize. But I appreciate it anyway.

I too was taught from a Lousianan (yes, I know that is not a real word) :D

ok, magic words^^ right here!

Abaici, look here playa, let's just skip all the ingredients stuff and mail one of these to the "44320." After I "get my sample on," I will come and confirm your culinary excellence for all the lovely people of Greekchat. ;)

*whispering: I thought bruh RBL was "puttin on a few." I see why now.....*

I make a mean baked ziti, Honey-Teriaky BBQ wings, and curry shrimp (still learning every time I make it :)) but my ziti has always been a real crowd pleaser.

Let's I can pretty much cook anything and my family loves it

A stuffed turkey breast with a spinach and garlic stuffing
Macaroni and Cheese
Sweet Potato Pie
A chicken and broccoli stir fry
Cornbread

Most of the stuff that I make I really don't have recipe’s for, its more of the "keep adding until it looks right" method.

If I can find the recipe for my mac and cheese, I will post it.

also coming from a "southern" girl at heart (parent from TX and LA) tomato's in gumbo is just WRONG!!!!

I'm also a good cook but out of practice. That's what I get for going to Mamatrap's house nearly every weekend...my sister cooks enough food for me to have a ton of leftovers.

Anyway, I want to offer a quick Asian chicken recipe. I'm also instinctual, so there will be no measurements.

Take chicken breast or thigh fillets and cut them into strips. Dust chicken with pepper, garlic powder and ginger.
Heat a skillet with peanut oil. Use one of the chicken strips as the heat gauge. When it starts sizzling, stir-fry the chicken. As the chicken starts to get cooked and brown, put in at least 1/4 cup of soy sauce. I use a mix of Kimlan and House of Tsang ginger soy sauce.
Continue cooking and reduce the sauce. Cut one lime and squeeze the juice over the sizzling chicken.
Cut three bunches of green onions and add to mixture. Continue cooking for a couple of minutes until onions are coated.
You could also add some cooked asparagus to this.

Serve over rice. I like Indian basmati, but you could also use jasmine rice.

Again, you need to stop. I will never part with my recipe (a mix of my mother and grandmother's recipes). I'on know...I might send you one...but you don't know how to act :).

basil pesto sauce
it's yummmmmy

I love the food network
 

I can make a mean bread pudding with krispy kream dougnuts...ummmm did I spell that right, it looks kinda,,,WRONG. LOL:D

Banana nut bread ... every time my husband's department has a potluck lunch, I get massive requests for it.

Devils Food Cake
 

[Disclaimer] I'm not a cook - and forget making anything from scratch - but I'ma have to try that pound cake recipe that was posted as soon as I loose these new baby pounds. :D :D :rolleyes:

My cousin turned me on to adding dry instant pudding to the Devils Food Cake mix (Duncan Hines' Super Moist). It turns out very moist and fluffy. I also do this with the Lemon Supreme mix. It doesn't turn out right with the other mixes...