I make this ice cream with raspberry sauce dessert that's always a huge hit. Literally, all you do is scoop a good quality ice cream into a wine or parfait glass, the drizzle the chocolate raspberry sauce on top. I make the sauce by combining Hershey's syrup and fresh raspberries in the blender until smooth. That's it. Oh -- sometimes I top with aerosole whip cream if I want to be fancy.

Fresh bread. Once you get the hang of it, it is very easy to make. People think it is much harder to do than it is.

Anonymous wrote:

Anonymous wrote:NP here, OP that looks like a great dish. And I love non-recipe dish ideas. In fact, I like all the food idea threads. It's a little frustrating for all the people who need specific recipes. There are tons out there to google, with lots of reviews. Maybe I'm just a confident chef, but I love to run with ideas.

My non recipe that I share on here a bit is my "Mediterranean chicken"-- brown some chicken (or chicken sausage) with some onion/garlic/shallot/whatever, add cooked pasta and then whatever you have for sundried tomatoes, fresh tomatoes, capers, kalamata olives, artichokes. For a broth, throw in a little pasta water/bouillon/spoon of pesto if you have it, or wine if you want, and then a spoon of alfredo/sour cream or dash of cream or 1/2 and 1/2.

I always keep these things stocked from TJs so can put this together quite easily!

Pooh.., this sounds divine! I love chicken and olives together, but for some reason never actually cook them together!

My pantry is well stocked.. May muster this up for dinner tomorrow! It'll have to be plain yogurt for the cream though, but sure that will work out just fine

Um and that's ooh, not Pooh. I guess after texting my little niece all weekend, autocorrect has decided I always mean Winnie the Pooh!

Anonymous wrote:NP here, OP that looks like a great dish. And I love non-recipe dish ideas. In fact, I like all the food idea threads. It's a little frustrating for all the people who need specific recipes. There are tons out there to google, with lots of reviews. Maybe I'm just a confident chef, but I love to run with ideas.

My non recipe that I share on here a bit is my "Mediterranean chicken"-- brown some chicken (or chicken sausage) with some onion/garlic/shallot/whatever, add cooked pasta and then whatever you have for sundried tomatoes, fresh tomatoes, capers, kalamata olives, artichokes. For a broth, throw in a little pasta water/bouillon/spoon of pesto if you have it, or wine if you want, and then a spoon of alfredo/sour cream or dash of cream or 1/2 and 1/2.

I always keep these things stocked from TJs so can put this together quite easily!

Pooh.., this sounds divine! I love chicken and olives together, but for some reason never actually cook them together!

My pantry is well stocked.. May muster this up for dinner tomorrow! It'll have to be plain yogurt for the cream though, but sure that will work out just fine

NP here, OP that looks like a great dish. And I love non-recipe dish ideas. In fact, I like all the food idea threads. It's a little frustrating for all the people who need specific recipes. There are tons out there to google, with lots of reviews. Maybe I'm just a confident chef, but I love to run with ideas.

My non recipe that I share on here a bit is my "Mediterranean chicken"-- brown some chicken (or chicken sausage) with some onion/garlic/shallot/whatever, add cooked pasta and then whatever you have for sundried tomatoes, fresh tomatoes, capers, kalamata olives, artichokes. For a broth, throw in a little pasta water/bouillon/spoon of pesto if you have it, or wine if you want, and then a spoon of alfredo/sour cream or dash of cream or 1/2 and 1/2.

I always keep these things stocked from TJs so can put this together quite easily!

Oh, and Pp, my recipe literally is this:

Shred a bag of carrots. Add a handful of whatever fresh herbs I have on hand, well chopped. Add olive oil to glistening. Add some lemon juice, salt and pepper to taste. It's not a recipe because I use what I have on hand, and it differs every time. I also imagine anyone else making it can figure out what they like in terms of carrot to herb ratio, as well as acidity, etc. This is literally something when you make, one could say YMMV.

If I don't have a full bag of carrots,mi use what's there. I have been known to add a parsnip or eliminate a carrot all together. If I have cilantro, I use that. Parsley? Sure. Sage.. Okay. Obviously, I adjust to taste based on what's on hand. Same goes for oil. I like olive oil, but have used sesame, grape seed, and avocado oil. It's just all to taste. I have no idea how much to use.. I just taste as I go along.

Rum cake made from a mix and box of pudding

Anonymous wrote:Confession: I use Suddenly Salad boxed mix as my "homemade" pasta salad. I toss in cherry tomatoes and sliced black olives, maybe some pepperoni or chopped ham. I usually make four boxes for parties/side dish.

Oooh, that's a good one

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I think you have to actually share yours first if you want others to give you theirs...

She did.

Nope: "Of course I never give out the recipe because now it's my secret dish."

Umm.. OP here.

Maybe you got confused on the comprehension, because my secret recipe is carrots with herbs? Then again, it is a non recipe so it's easy to miss.

My definition of recipe just differs from yours, I guess. To me a recipe includes quantities and specific ingredients. You offered a description of your dish, not a recipe. That's your right, obviously, but they aren't the same thing.

Hence the title of the post?

I suppose it's also your right to be cranky and difficult on a lighthearted thread. It's also my right to say have a wonderful evening, even if you're not really interested in participating in this thread other than pointing out semantics I, for one, have already gotten some great ideas.

Confession: I use Suddenly Salad boxed mix as my "homemade" pasta salad. I toss in cherry tomatoes and sliced black olives, maybe some pepperoni or chopped ham. I usually make four boxes for parties/side dish.

Anonymous wrote:

Anonymous wrote:One time at a casual party I made a huge tray of little sandwiches on cocktail bread. You know, the loaves that looks like shrunken down real loaves. I had something like turkey and swiss, ham and cheddar, and two-cheese. Toothpick in each. Bowls of pickles and condiments on the side. People went NUTS. Especially men. Magical tiny bread!

Haha.. I think tiny anything is always a hit. Regular meatballs.. Meh. Tiny meatballs on toothpicks... Oooooooh!!!!

It makes them feel like giants.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I think you have to actually share yours first if you want others to give you theirs...

She did.

Nope: "Of course I never give out the recipe because now it's my secret dish."

Umm.. OP here.

Maybe you got confused on the comprehension, because my secret recipe is carrots with herbs? Then again, it is a non recipe so it's easy to miss.

My definition of recipe just differs from yours, I guess. To me a recipe includes quantities and specific ingredients. You offered a description of your dish, not a recipe. That's your right, obviously, but they aren't the same thing.

my fruit pizza once blew away my MIL 2 day process French silk cheesecake

1. Package sugar cookie dough, smushed into a round pan
2. While that's baking per package instructions mix together cream cheese package, sugar and vanilla
3. Smear on cooled cookie dough
now this is the key: artfully arrange some fruit on top and voila, oohing and aahing

Anonymous wrote:18:40. Back again to say that I make nothing complicated!

Just did this for a party and there we zero leftovers:

Marinated mozzarella balls (small balls, from Costco) and mini cherry tomatoes, speared on a toothpick. Drizzled with marinade that is packaged with cheese). You can be a bit fancier and add tiny sliced pieces of basil or go bigger and do larger mozzarella balls and cherry tomatoes on a 1/2 size skewer.

OP here- similar salad in summer - loaf of day old bread, small mozzarella or bocchini, tomatoes (whatever you can get your hands on), fresh basil. Cut everything into around 1" pieces. Rip basil with hands. Dress with red wine or balsamic, olive oil, salt and pepper. Let brew a few hours. Heaven. You can get fancy and add artichoke, sardines, onions, etc. But sometimes we totally indulge in the basics.

Every time I make my *Bisquick* quiche people go nuts on how delicious it is. Yikes. It's the simplest thing ever.

All I can do is accept the compliments graciously.