Help me with making some recipes

Re: Tomato Sauce and Bolognaise. I might have misspoke with Bolognaise. There IS a family Bolognaise recipe, which I thought cam from Gran, so I put it in the book. BUT I have it, and it is not in her recipe tin, unfortunately. I'm still going to put it in. But I'm....suspicious. Happy to share it, but it's missing quantities on a lot of stuff, and....I think it's missing...tomatoes....

 

I have some other things on my plate this week but I'll look at the tomato sauce, thanks. Handwritten in the first recipe is 29 oz. Look just above at 6 oz, the same.

 

Chicken wings!



So, this one...I'm a bit wishy washy on the first recipe. Turns out, the chicken wings and chinese chicken wings recipe were...the same. BUT this one has notes in it, to (I think) use a bit less sugar, with half of it being brown sugar. Then to use 3-4 cloves of garlic instead of garlic salt. But then there's no salt in the salt water.... Or you just add the cloves to the garlic-salted water?

(There was a second chicken wing recipe, which I included here, but it seems...oddly similar)

 

Hm. I stand corrected - there are 29oz cans of tomatoes out there. I thought they were all 28s.

 

@Beef Nachos on the chicken wings

 

Cheese Dip
@Fargo Taco



(I think you can skip the fried bologna....)

I am so tempted to buy the magazine from Ebay...

https://www.ebay.com/itm/235865009390

 

6 LG. Onions



First image that came into my head

 

Watching… happy to help with anything I can.

 

No promises for when I'll get to it, but I WILL get to it!

 

@GarlicFarts

Happy to help with the bolognese if you want. I just did one for my mother in law a few weeks ago and doing another for my family Christmas in the next few weeks. I’d be happy to use the family recipe and photograph. We have a few large enamel dishes that should be photo worthy. This is my last sauce.

 

I also just finished watching season 3 of The Bear on Hulu so I’m basically a chef

 

That bolognaise is so far off what I make and use, go @Clark27

 

I watched Bake Off and now I am basically a patisserie chef.

Thank you! I'm happy to throw the tomato sauces up for grabs, but the bolognaise...I'm going to make that one first and see how it works out, but I am, as said, at the very least, suspicious.

Same! It's so far off of what I usually make, I am VERY suspicious.... But I am going to make it "as written" (even though there's no amounts...)

I'll make it as written first and then come back with notes.

 

I mean my deadline is probably like, first week of December 2025, so I think you've got some time to not rush

 

Your recipe looks straight forward but mine is far more basic, sauteed onion and garlic, canned tomato (check the ingredients that there is no preservatives - chalkie taste) run through a mouli mill to remove seeds (bitter) and skin (unedible), If using fresh tomato, roast them first then put through a mouli mill. add basil, stems and leaves, simmer in white wine (red wine has tannin that gets funky when cooked - wine also brings out flavours from tomatoes that only alcohol soluble). Reduce to desired thickness. I use this as a foundation for any other tomato based sauce.

 

Sub'd also tags don't send notifications when edited in posts just a heads up

 

I’m ( my wife and I) willing to make anything you need except the clam puffs. Feel free to assign whatever.

 

Peanut butter cookies @yota243



These are less intriguing than I thought they would be, it's using a cake mix. That said - I respect the cake mix hussle, it's just a pre-mix of all the dried stuff I'd be getting out of the cabinets anyway, usually.

 

@DuffyBank Chicken Supreme

The instructions are as hand written, I didn't get an ingredients list, so I wrote it out and then backfilled it.
No quantities for american cheese, so I guessed for coverage on the pan, 6-8 slices.
Butter - dot with butter, I didn't have an amount, so I just put that in there as an unknown.
Flavored breadcrumbs - I think that's just italian seasoned breadcrumbs to zhuzh things up a bit in New England in the 70s.
Broccoli - all I got was the amounts, I didn't get what the unit was (snip below). So, I think that's 1 12z and 1 6oz frozen bag of broccoli?
(I'm probably going to be making this one too, I'll try it with frozen as written, but probably go for fresh, and maybe switch the cheese from American....)

 

Sour cream coffee cake

@Fargo Taco @DuffyBank

(Extra spacing was just to space out the different steps and ingredients, ignore the blank bullets)