Help me with making some recipes

I got peanut butter cookies cooling now, PCs will be available soon

 

Makes approximately 30 btw

 

subbed for interest and education!

that egg roll in a bowl looked really good!

 

update that is mostly unrelated and probably unhelpful

i made myself some egg roll in a bowl yesterday for lunch because of this thread
it was really really good and all good for you and shit!

 

Heck yeah, thank you sir!

 

Well, the issue is DEFINITELY with me, and me trying to figure out the program BUT this is kind of what I am aiming for. You'd open the book, and left and right will be an image taking up a whole page, and a recipe on the opposite side.



(Obviously, I need to figure out some stuff to make it work )

Cheers! I am going to start plugging away at some of these after a vacation coming up in a couple weeks. Clearing out the freezer until then, but after that - hammer down on some 70s goodness!

 

So that’s what marked ‘em up to give ‘em traction. Meat tenderizing hammer. Knew it.

 

Going through her recipes, this is a family joke. "Oh yeah just start with 20lbs of pork!"

So here's a fun one for those of us who weren't here in the 70s - no cheating. Guess what Accent is? (Maybe this was wide known, but not to me at least). Kitchen Bouquet is just a browning and sweetening sauce, I'm going to have to (a) find some and (b) maybe try with gravy master as a second go of it.

 

Tell me you don't watch my videos without telling me you don't watch my videos... Also out of focus toes... You're welcome

 

Why don't they just call it MSG?

 

Accent, a spice rack staple back in the day LOL

 

They sale kitchen bouquet at just about every grocery around here. Basically the same as gravy master. I have both and use which ever I grab first.

 

Been a staple for like forever.

 

Toyed around with an idea - knowing how a lot of cookbooks are thrown together nowadays.

I copy and pasted the shrimp dip recipe as is into the AI generator, and got these.



I won't lie, not half bad to run it through and then see how I should frame things for taking real pictures! I am pleasantly impressed with some of these.

Others....

Chicken Supreme:









Crapy Chickie Soup





And my favorite:


The pot of baked beans lookin' thing.....

This is what it's supposed to look like:





Anyway, back from a vacation and going to start picking away at a lot of these recipes soon.

 

I am NEVER AI image searching chicken supreme again....WTF?

 

Where are you at with these?

 

So, big and little update.

Little update being not far on, have plans to cross out a BUNCH in May and June, a lot of the dinner dishes and such. A couple opportunities for the desserts too.

Big update: I told my wife about the plans. The original plan I came up with this back in about October/November, and wanted to get it in for that year's christmas swap/grab. But when it ballooned into a bigger project, and it's HER family, I thought she'd want to be in on it and would have fun with it.

And....we went back through her grandmother's recipes together, and have more to add
So this is gon' be a BIG cook book.
And honestly - May not be done this year, at this point now








Sugar cookies


NEEDS TO BE SCANNED

Hermits/Favorite chewy cookies

Apricot crunch bars

Cream cheese pound cake

Harvey Wallbanger cake

Coleslaw

King arthur pie crust

King Arthur Cake pan cake + others on same scan

Spaghetti sauce 20 minutes plastic bag recipe

Yeast rolls quick and easy

The great unknown (no title, zookeeper?) zookeenee

Pickled vegetables

Pea soup

Watergate salad

Puff pastry recipes (beef wellington on this, and others)

Potato balls

Stewed tomatoes (is vegan!)

Italian spaghetti sauce

Crescent roll extravaganza

Baked stuffed shrimp

Lasagna

One dish chicken and rice

Sea legs newburg

Sausage and turkey casseroles

Added chicken wings

Hungarian Goulash

Chicken cordon bleu

Chicken wine sauce

Spanish pork chops - with the over

 

Looks interesting, I imagine all those have some regional local spin on them. Things like "Tomato Sauce" have limitless possibilities.

I looked up the King Arthur Pie Crust and it is the same as the French Pate Brise, (3 parts flour, 2 parts butter, 1 part water).

Glad to help if you have recipes and it fits with what we eat.

This is such a cool project.

 

We might have to not make some of these. Like the typed up ones from a newspaper, etc. Chili is good and all, but I've got monochrome tetrazzini to make that's a bit more unique and less "reliable" to just throw in there. Namely, the King Arthur stuff, we'll probably just include them and not make them, they're tried and true.

There's a LOT of tomato sauces in there, I'm going to make a couple and narrow it down to one to include. Ideally, that envelope one would be good, so I'm going to start there. If that turns out good, all the others can be chucked.