I don't think I could pick just one, but I've been a big fan of German Potato Salad since the first time I made it for a school project. I made some last week and wasn't too upset that my children didn't care much for it -- more for me!

http://allrecipes.com/recipe/hot-german-potato-salad-iii/

I make a very good potato salad.  The recipe is secret, but I can tell you that it involves potatoes.  And tobasco sauce at the end.

It's a big expensive so I don't make it often, but I have a shrimp alfredo recipe.  Alfredo sauce made from scratch.  At least, what I'd consider to be scratch.  I don't milk the cow that I get the cream from, or use onions from my garden (that I don't have) so some might not consider it scratch, but it's about as close to scratch as I can get!

I agree, its difficult to post just one. This is a great big family recipe; you can often find pork roasts (butt or picnic) on sale for 98 cents/ lb. Its inexpensive (check), tasty (check) and is hassle free(check). You throw all the stuff in the dutch oven, or crockpot, and come back in a few hours with warm tortillas, beans and rice. FYI- If you don't have all the seasonings (ie ground cuмin or coriander seeds) dont worry- it'll still taste fine!) I've made this for a potluck at work- and it was the star.

http://www.sunset.com/food-wine/easy-slow-cooker-recipes-00400000056186/page6.html

3 1/2 pounds bone-in pork shoulder (aka pork butt)
1 bottle (15 oz.) salsa verde
1 medium onion, finely chopped $
3 cups reduced-sodium chicken broth
2 teaspoons cuмin seeds
2 teaspoons coriander seeds
1 teaspoon dried oregano
1/2 cup chopped fresh cilantro, plus some leaves $
Salt


Preparation

1. Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cuмin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.

2. Preheat oven to 375°. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.

3. Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes.

4. With 2 forks, tear meat into large shreds. Add to pan and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with tortillas and more salsa verde.

..............................................
Slow-cooker Salsa Verde Pork: Put trimmed pork in a slow cooker (5 to 6 qt.) and turn heat to high. In a pan, bring salsa, onion, broth, cuмin seeds, coriander seeds, and oregano to a boil. Pour over pork, cover, and cook until meat is very tender when pierced and registers at least 165° on an instant-read thermometer, at least 7 or up to 9 hours. Continue recipe with step 2, using a large pot for step 3.

It's a big expensive so I don't make it often, but I have a shrimp alfredo recipe.  Alfredo sauce made from scratch.  At least, what I'd consider to be scratch.  I don't milk the cow that I get the cream from, or use onions from my garden (that I don't have) so some might not consider it scratch, but it's about as close to scratch as I can get!

Alfredo! Yum!
Yes, expensive, but once I've "invested" in the cheese, I can make this recipe four times.

http://www.epicurious.com/recipes/food/views/Fettuccine-Alfredo-105505

We toss in shrimp, black olives, and artichoke hearts as if the cheese wasn't pricey enough. : ) Consequently, I only make this annually at most which is alright since it's not exactly health food.

Mater- I love allrecipes! Great to search for recipes that others have reviewed- so you're pretty much guaranteed to get a good one!

I used to buy cookbooks, but once the book gets to be a few years old, they put the recipe online anyhow. So, I just pull things up on my screen instead.

I wouldn't trust the review rating too much, though. People just can't help "tweeking" the recipe and then giving the rating for the version they consumed.  :rolleyes:

Touche.  The potato salad will always remain a secret.  But here's how the alfredo goes (I'm an intuitive cook, so you'll have to figure out the measurements and timing on your own).

Heavy whipping cream (or half and half, but preferably the fattiest and most virgin cow product you can find)
Onions
Garlic
nutmeg
butter
Cream cheese
Parmesan (preferably brick, grate yourself)

Saute onions and garlic (minced) at the bottom of a sauce pan.  Then add the cream cheese and cream.  Bring to boil, then remove so that it thickens.  as it heats up, sprinkle finely grated parmesan in.  You can add the nutmeg at any juncture.  But do it after you've put the cream in.

I find that a whisk is helpful to break up the cream cheese.

I make a very good potato salad.  The recipe is secret, but I can tell you that it involves potatoes.  And tobasco sauce at the end.

Come on. Quit holdin out on us.