Cooking, Home & Garden

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Topic: Do you invent new recipes very often?
GreenEyes48 Joined Thu 08/26/10 Posts: 1319	Tue 08/31/10 08:52 AM
Do you invent new recipes very often? I like to "get creative" and try new combinations when I have the time...I get bored eating "same old same old" all the time...

elwoodsully Joined Tue 05/01/07 Posts: 7477	Tue 08/31/10 09:42 AM
I usually create new recipes when I'm broke. It's amazing what you can come up with for any meal when you have just a few ingredients in an almost empty pantry. Last week, I cut up some bratwurst and added them to some ramen noodles, added some diced olives, and then topped it off with some shredded cheese. It wasn't bad at all.

Queene123 Joined Tue 06/26/07 Posts: 17056	Tue 08/31/10 09:47 AM Edited by Queene123 on Tue 08/31/10 09:48 AM
i creatd something that my grandkids loved when you make reg ricecrispy treats... add in choc chips so you have choc chip ricecrispy treats.. there YUMMY!!!!!!!!!!!!! oh by the way i also have added in peanut butter.....

GreenEyes48 Joined Thu 08/26/10 Posts: 1319	Tue 08/31/10 12:11 PM
I usually create new recipes when I'm broke. It's amazing what you can come up with for any meal when you have just a few ingredients in an almost empty pantry. Last week, I cut up some bratwurst and added them to some ramen noodles, added some diced olives, and then topped it off with some shredded cheese. It wasn't bad at all. Thanks for posting...I can relate. I throw a lot of my leftovers into ramen noodles and create "custom soups."

Kings_Knight Joined Sat 01/31/09 Posts: 3718	Tue 08/31/10 03:23 PM
I make up stuff on the spot and just call it 'gourmet' ... nobody knows the difference ... It's all about the attitude y' have when y' present it ...

venusenvy Joined Sat 07/31/10 Posts: 2984	Tue 08/31/10 03:24 PM
Ya I love to be creative when I cook. I rarely follow recipes

Queene123 Joined Tue 06/26/07 Posts: 17056	Tue 08/31/10 03:31 PM
Ya I love to be creative when I cook. I rarely follow recipes when it comes to making cookies the only time i change the recipes is when im not using reg suger and using either suger twin or frutose for sugerfree sweets

Sabrosura089 Joined Thu 08/19/10 Posts: 269	Wed 09/01/10 04:53 PM Edited by Sabrosura089 on Wed 09/01/10 04:54 PM
Do you invent new recipes very often? I like to "get creative" and try new combinations when I have the time...I get bored eating "same old same old" all the time... I personally don't, as cooking is not a passion of mine. I cook to not STARVE!!! lol However, my Mom does all the time!! She's an amazing cook. I guess cooking since she was the age of 8 yrs old paid off!! IMO; that's when a person is a great cook when they get creative and implement their own ingredients into a dish (or create their own).

Dancere Joined Sun 04/06/08 Posts: 14561	Wed 09/01/10 05:38 PM
Yep - SUPER creative ... ... Free Style, oh, yeah, baby ...

GreenEyes48 Joined Thu 08/26/10 Posts: 1319	Fri 09/03/10 04:45 PM
Do you invent new recipes very often? I like to "get creative" and try new combinations when I have the time...I get bored eating "same old same old" all the time... I personally don't, as cooking is not a passion of mine. I cook to not STARVE!!! lol However, my Mom does all the time!! She's an amazing cook. I guess cooking since she was the age of 8 yrs old paid off!! IMO; that's when a person is a great cook when they get creative and implement their own ingredients into a dish (or create their own). You're right...people have to have a passion for cooking. This is a good term...thanks. I have a passion for cooking but I'm not passionate about doing the dishes and cleaning up the kitchen afterwards....Oh well.

metalwing Joined Fri 11/14/08 Posts: 26218	Fri 09/03/10 05:49 PM
I work pretty hard to create something new and yummy on a regular basis. Some are on Mingle. Since I rarely measure anything it is hard to duplicate some of the spicier ones. Since I am a cook on a cookoff team, it is expected. Years ago, when I was the "meat" cook for charity gourmet dinners, I tended to be less adventurous and stick to classic gourmet recipes, but that isn't nearly as much fun as going "hog wild".

ArtGurl Joined Sun 04/08/07 Posts: 17722	Sat 09/04/10 09:05 AM
I've been working 65+ hour weeks for a couple of months ... I am getting very creative with popcorn and takeout ...

39JSmith Joined Mon 09/06/10 Posts: 20	Wed 09/22/10 11:26 AM
try almonds 10, honey two table spoon,soak almonds in honey one over night in a closed jar, next morning before breck-fast eat this honey almonds combination for life long will bring you sexual energy of a youth of 30 for the elders. try it and get the result.

Gossipmpm Joined Tue 03/03/09 Posts: 19414	Wed 09/22/10 12:07 PM
There was a time when the girls and I were dead *** broke!! I know 10001 ways to fix chopmeat...same for ramen noodles or pasta!!!! I watched my daughter imitate her mother with the Ramen Noodles while in college!!! Being creative in the kitchen is sooo much fun!

uk1971 Joined Tue 04/10/07 Posts: 22015	Fri 09/24/10 01:36 PM
250g Curd Cheese 500g minced pork and beef 1 packet dried onion soup 2 eggs. Mix all the ingredients together and form into meatballs. Place on a baking tray in an oven preheated to 200°c for 30-40 minutes. Serve with a mixed salad or french fries. YUMMMMMMM!!!!!

sweetestgirl11 Joined Fri 09/12/08 Posts: 30087	Sat 09/25/10 10:35 PM
Do you invent new recipes very often? I like to "get creative" and try new combinations when I have the time...I get bored eating "same old same old" all the time... not if planet earth wishes to remain a safe place to live I plan to earn enough money to afford pre cooked food forever

Dan99 Joined Sat 08/23/08 Posts: 14941	Sat 09/25/10 10:57 PM
My signature dish is deep fried baby panda creme brulee in an arsenic and gibbon falafal.

Tribbles Joined Tue 11/17/09 Posts: 7349	Sun 09/26/10 07:44 PM
My signature dish is deep fried baby panda creme brulee in an arsenic and gibbon falafal. I've actually tried this and it's pretty good. After tweeking the basic recipe slightly, I have found if you add a splash of red wine to the baby panda creme brulee it really brings out the earthy undertone of the arsenic. And, although expensive... splurge on spider monkey instead of the gibbon (for obvious reasons).