homemade
Junior Member
Live for today, yesterday's gone, tomorrow may never come
Posts: 79
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Post by homemade on Feb 17, 2003 16:01:39 GMT -6
I guess we all have a recipe or two where we throw everything together, never measure anything and it turns out perfect everytime? Perhaps it might be fun to post some in the forum somewhere and leave us all to our devices and see how we go ;D Just my thought for the day  |
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Post by Baking_Bud on Mar 2, 2003 20:02:38 GMT -6
Hi Homemade!, My husband's aunt is talented enough to cook like that. She said growing up there were no recipes to follow. You just learned from your mom and grandmother, and copied how they had done it. Personally, the only recipes I throw caution to the wind over are my spaghetti sauces and salads. I 'created' a recipe yesterday, and can't say I'd want to have it on a regular basis... One of those where I started with a family size of chicken noodle soup, and kept adding. And I added onions, stove top stuffing, corn, and then even some rice > felt it needed more texture! I had boiled up some chicken breast for my furpup, and ended up taking some of that and shredding it between layers of this creation above. To top each layer I also mixed up a can of cream of chicken soup, and sour cream. And on top of that shredded Cheddar cheese. It wasn't bad, and it was mighty filling... Just not visually my favorite creation! Think our generations are more creature of cook books and recipes from friends, rather than being adventurous. So what are your creations???  Always With My Best, Baking Bud |
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homemade
Junior Member
Live for today, yesterday's gone, tomorrow may never come
Posts: 79
|
Post by homemade on Mar 3, 2003 5:54:17 GMT -6
 I don't think I could I even top your creation Baking_Bud ... just kidding! That's the fun of cooking isn't it, throwing it all together and hoping to discover a new taste sensation. I love cooking up soups especially in winter *heave ho and away we go* and hope for the best, keep adding and got to have it thick!  ;D so we can eat with a fork. So true re: our mums and *grands* tho my poor mum never got much past parisien essence for darkening gravies and stews, tho she did use parsley and mint *bless* As for my favourite, well we often have this salad with hot or cold meals as we are both lovers of avocados, nothing is measured. Slice up 1,2,3 avos, however much you want, shallots (but never onions as such as they are too overpowering) tomatoes (cherry are best, squeeze to break don't cut so the juice oozes) sliced green beans, diced cucumber, a little grated carrot, diced capsicum, finely chopped broccoli, then make a dressing of olive oil, fresh orange juice, seeded or dijon mustard, fresh garlic and minced ginger. A little shaved parmesan cheese is good and some broken lettuce although we don't like iceberg. Toss and munch ;D and don;t foget to lick the corners of your mouth ;D
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Always With My Best, Baking Bud
I don't think I could I even top your creation Baking_Bud ... just kidding! 
;D so we can eat with a fork. So true re: our mums and *grands* tho my poor mum never got much past parisien essence for darkening gravies and stews, tho she did use parsley and mint *bless* As for my favourite, well we often have this salad with hot or cold meals as we are both lovers of avocados, nothing is measured. Slice up 1,2,3 avos, however much you want, shallots (but never onions as such as they are too overpowering) tomatoes (cherry are best, squeeze to break don't cut so the juice oozes) sliced green beans, diced cucumber, a little grated carrot, diced capsicum, finely chopped broccoli, then make a dressing of olive oil, fresh orange juice, seeded or dijon mustard, fresh garlic and minced ginger.