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ORTATK's Photo ORTATK SparkPoints: (53,760)
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8/6/17 12:15 P

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Wow, you posting made my mouth water. I think of all those wonderful foods when I thinik of PA. But some of them got me into this mess because I could not stop. Portion control is a big goal for me.

But, I do make my own reciepes. Some good and some not so good. But, I still try.
My husband is a good person as a tester. LOL


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4ROSEMARY's Photo 4ROSEMARY SparkPoints: (56,450)
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8/6/17 3:08 A

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Yes, I am from PA! When I think of Pennsylvania Dutch, I think of noodles, pot pie, cabbage dishes, and wonderful baked goods (whoopie pies, apple pies, muffins, strawberry shortcake). PA seems to have a good cross-section of ethnic influences, like Polish, German, Greek, and Italian, and more recently Chinese and Indian. And of course all the Southern goodies, like BBQ and Maryland crabs. So with all of those tastes around, it's fun to mix and match among seasonings and recipes. Like, I may make egg noodles, but add curry to them.

I see you are from New Jersey, so you are familiar with all of those influences too, and probably more, being closer to New York.

Edited by: 4ROSEMARY at: 8/6/2017 (03:10)
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ZELDA13's Photo ZELDA13 SparkPoints: (81,999)
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8/6/17 2:50 A

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4ROSEMARY - You have some great suggestions.

I have to ask? Are you from Pennsylvania? I also do some PA Dutch dishes and most people aren't familiar with them.

Alice

"I have not been placed on this earth to fit your mold or conform to what makes you feel more comfortable with my existence." Michelle Steinke

Life is not measured by the number of breaths we take, but by the moments that take our breath away.


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4ROSEMARY's Photo 4ROSEMARY SparkPoints: (56,450)
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8/6/17 1:37 A

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Yes, I make up my own recipes all the time! I think I've cooked "from scratch" for so many years, it's just second nature. I look at what ingredients I have on hand, and think of what taste I'm trying to create. Am I in the mood for something Italian, Indian, Pennsylvania Dutch, etc. Then I choose the appropriate spices and combine things accordingly. Or, if I have something good in a restaurant, I'll attempt to make the dish at home. As I'm eating it at the restaurant, I'll be "picking apart" the various ingredients and flavors, taking mental notes about what spices or ingredients must be in the dish. Even with baking, I don't bother with measuring any more. I just eyeball flour, sugar, etc. And though I know most cooks taste food as they go, I rarely do that...I go by smell. Sure, once in awhile things aren't wonderful, but more often than not it turns out pretty good, and it's fun. A great way to be creative and have fun with flavors.

My suggestions are to play with spices and flavors, and mix things up. Add cinnamon or nutmeg to stews or chili, or cayenne or black pepper to brownies. Add plums or pineapple to a bacon and asparagus stir-fry. Add peanut butter to a chicken dish. Don't be afraid to think outside of the box.
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One word frees us of all the weight and pain of life:
That word is love. - Sophocles


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ZELDA13's Photo ZELDA13 SparkPoints: (81,999)
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8/1/17 12:20 A

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I will makeover recipes to lower the sodium content. There are a lot of good recipes here on Spark and I like trying them. I'll have to check the Master Cook program. Not familiar with that.

Alice

"I have not been placed on this earth to fit your mold or conform to what makes you feel more comfortable with my existence." Michelle Steinke

Life is not measured by the number of breaths we take, but by the moments that take our breath away.


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JMELBERG SparkPoints: (32,843)
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7/31/17 11:56 A

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Yes! It can be easy. I usually take a new recipe and try it once exactly as written. Then I will tweak one or two ingredients. I will make it with the tweaks and see if I like it. And so on until I have an original recipe. Sparks is a great place to start with a new recipe and the calorie counts can be accurate. I have also used the Master Cook program for recipes and calorie counts.

LEARNIN2BSKINNY's Photo LEARNIN2BSKINNY Posts: 201
7/30/17 6:20 P

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Lately, I've been making my own concoctions of various types of lattes and then writing down the "recipes" I like so I can make it the same way again. Lots of experimentation. I would love to do it for meals as well, but too many factors to tweak. For now I'm sticking to anyone else's recipes that have listed calorie information.

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HAWKTHREE's Photo HAWKTHREE SparkPoints: (67,647)
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7/26/17 9:26 P

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When I began counting calories, I began entering my creations into SparkRecipes to see calories and carb content. Sometimes my 'recipe' is just a makeover of someone else's to tweak it to eliminate/reduce carbs. So my homemade soups can be used on my own food tracker.

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ZELDA13's Photo ZELDA13 SparkPoints: (81,999)
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4/13/17 1:36 P

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I will usually write it down if it's good. I tend not to measure most things, so I'll just note the seasonings. It works for me.
I too have made my fair share of not so great meals. It hasn't stopped me yet!

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Alice

"I have not been placed on this earth to fit your mold or conform to what makes you feel more comfortable with my existence." Michelle Steinke

Life is not measured by the number of breaths we take, but by the moments that take our breath away.


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JMELBERG SparkPoints: (32,843)
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4/13/17 11:51 A

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"Winging It" can be fun and feed that creative urge we all have. But, what if the dish turns out spectacular? Do you document your creation so it can be reproduced? Usually I will try take a "known" recipe and make it as directed once and then start "playing" with it. I note on the recipe all the changes I make. Eventually I come up with a recipe that works for me.

JIMA64's Photo JIMA64 Posts: 21,864
4/10/17 2:33 P

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I don't make my own. Fortunately there are enough cooks out there to keep me in good recipes. My wife told me to stick to the recipe and not try to be creative because I have come up with some pretty bad meals on my own.

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ZELDA13's Photo ZELDA13 SparkPoints: (81,999)
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4/10/17 3:51 A

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Does anyone make up their own recipes? I tend to just "wing it" sometimes when I cook and come up with some yummy things. Just a matter of adding what I like and crossing my fingers. LOL
It can be so simple- French style beans with marinara and grated parmesan. I do that because hubby would always add ketchup(!!!!) to his beans. Maybe everyone does this. I don't know.
My favorite is soup. So easy to make and so easy to add whatever you need to reach you diet goals. From a green spring soup that includes spinach, kale, peas, and whatever else along with your favorite seasonings to a nice rich beef noodle soup with or maybe without veggies.
I would love to hear your suggestions.

Alice

"I have not been placed on this earth to fit your mold or conform to what makes you feel more comfortable with my existence." Michelle Steinke

Life is not measured by the number of breaths we take, but by the moments that take our breath away.


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