so...anyone here make up their own recipes?
ive been trying, and failing to make that dish that is just *so* good that you cant stop eating it.

so far the closest ive come is a squid/oyster/shrimp/octopus/crab gumbo that is a variation of a 'normal' recipe of gumbo that uses chicken and sausage.
problem with it is that it seems to come out slightly different every time i make it; and though it has almost got that you cant stop eating it quality, its just not quite there. i duno how to adjust it since to me, i cant really detect slight changes in flavor that adding say a dash extra of spice X or whatnot. heck, i usually cant even say just what a flavor that im detecting is :(

Every time I cook, it's an experiment... :D

For me EVERY time I make a dish it tastes different compared to the previous time I made it. :D
Maybe that's because I never follow recipes. I just ask myself what I would like to eat today and throw everything together in a pan. And I'm still alive. ;)

I normally don't cook from recipes either. I've had a few dishes that turned out exceptionally well but I don't think there *is* such a thing as a dish that you cannot stop eating, LOL. Well, unless you do it the Roman way - once you're full, err... create extra room by getting rid of the already eaten food... [img]graemlins/1puke.gif[/img]

My cooking always ends up in burnt food so i stick to the basic mac and cheese forever!!!!

nathan has trouble staying away from my chicken pot pie....and i could eat my home made chicken fingers all day long....

Honey-teriyaki or buffalo chicken fingers! Making sauces isn't too hard, as long as you taste test and remember what you did!

I usually mix my pasta with anything available. ;)

im really good at making toast....and macaroni and cheese...and on the serious side, i can make a mean yeast bread...even though they usually are kindof small

Ah. There's the problem. :D

Now I know why my cooking tastes different every single time. ;) Luckily I don't get complaints about it from my dinner guests. Apparantly they like it.

Every time I make chili, it's a new experience... common roots, but a new end result.

Well, at least I enjoy it if no one else in my house does... :D

I discovered the greatest sandwich of all time once... The Joewich

White bread, sweet mustard, mozzarella cheese, pepperoni, ham and red onion... eat with a glass of orange juice and enter heaven... [img]smile.gif[/img]

Here's a winning dinner every time. Pretty easy to make, and great if the kids aren't at home!

Buy an alfredo sauce in the jar or you can make it yourself with cream, parmesan, fresh garlic and olive oil.

Buy crab delights (imitation crab peices) or mixed seafood.

Sautee the seafood in a bit of olive oil and two cloves of minced or thinly sliced garlic until cooked (try not to use the powdered junk, refrigereated is OK). If you are making the sauce yourself, you will need to use more olive oil. Add a pinch (1/8 teaspoon) of crushed dried hot red pepper (the kind they have at pizza joints) and a bit of salt and black pepper to taste. Add the pre-made sauce or make the sauce yourself right in the pan. Let it simmer covered and stirred frequently on very low heat.

Make Angel hair pasta (cooks very quickly).

Sautee fresh green beans in butter, garlic, salt and pepper until tender.

Make either a caesar salad (the kit is at stores) or a garden salad.

Have either a loaf of Italian bread and butter, or garlic bread.

A bottle of decent Pinot Grigio or a German Reisling if you like a sweeter wine.

Optional cheesecake slices or french silk pie slices for dessert.


Mmmmmmmmmmmmmmmmmmmmmmmmmmmmm-MMMMMM!!!!!!!!!!!!

Guys, prepare to get lucky! :D

You can also use the above recipe with shrimp or chicken! If you use chicken, the hot pepper is optional.


Another variation is to use shrimp and add 1/2 cup diced, peeled, seeded, tomato with the juice (easiest to buy in a can), and a bit of basil and oregano to the cream sauce. Simmer on med-low heat until properly thickened. Serve over penne pasta for a taste treat! :D

Since shrimp are delicate and expensive. Remove them from the pan after you saute them. Add them back when the sauce is almost ready.

[ 11-07-2003, 10:10 AM: Message edited by: Sir Kenyth ]