What’s “Your” Dish?

[MoneyGuy]

Originally Posted by FlamesAddiction

Serious question, but do bay leaves actually do anything? I have them and use them when recipes call for it, but I have also not used them and can't notice a difference.

I have no idea what bay leaves do. Recipes call for them so I comply.

[PaperBagger'14]

Originally Posted by MoneyGuy

I have no idea what bay leaves do. Recipes call for them so I comply.

Bay leaves are a memory check. Can’t remember how many leaves you put in a slow cooker dish? It’ll cut the #### out of your mouth.

[Fuzz]

No matter what I'm making, it's always 3 whole leaves. I can remember that. No broken leaves, no two small to one big. Nope. 3.

[puffnstuff]

The stew Ive been making for the last 25 years is basically that same recipe. Although I use some red wine in it as well. And mushrooms, for the earthiness.

[Table 5]

Originally Posted by MoneyGuy

Goulash recipe

As another CP Hungarian, this looks legit...but just wanted to add that no matter what the recipe, cooking it slowly outside over an open fire will double the taste sensation.

[schteve_d]

Just hoping to bump and carry on this thread.

I really enjoy cooking but I have no natural or learned ability whatsoever. I am what I call a recipe follower. I can make great meals but only if someone walks me through it step by step! I'll pull out the kitchen scale or measuring cup at every step to make sure I put in exactly what the recipe calls for. It's kind of too bad because I really do enjoy it, but nope, I need that!

So, I hope this doesn't go against the spirit of the thread, but here are my two:

This is my favourite meal that I make:

https://www.alaskafromscratch.com/20...shepherds-pie/

and the most requested meal that I make from the picky kids I was cooking for:

https://www.bhg.com/cowboy-casserole-8418623

[Derek Sutton]

You will learn and adapt and come up with your own dishes along the way. Everyone follows a recipe to a degree, some have it in their head, or know from experience what can be substituted or even works better. The difference between baking and cooking is that when baking it is key to follow the recipe quantities and ingredients accurately as they all have to work together for the best desired result. Cooking lets you experiment, adjust and learn. Once you begin to eyeball a it few times you will have confidence that it typically won’t mess up your dish much and you’ll have even less dishes to do!!

I also want to add a couple easy, delicious inexpensive recipes here. We eat a lot of rice and well, white rice can get boring.

https://www.allrecipes.com/recipe/33...-spanish-rice/
You also can turn this into an easy main dish shrimp and sausage jambalaya by starting off with peppers and celery along with the onion and then adding the sausage and shrimp as it simmers away.

https://www.budgetbytes.com/yellow-jasmine-rice/
For the yellow rice, I just use some garlic powder instead of the minced garlic. Also, I just put all the ingredients in the a rice cooker and turn it on. So easy and tasty.