Do you share your own favorite recipes or keep them to yourself?

[Daniela1982]

When someone asks you for the recipe of something you made that was your own creation, do you share it or say, "No way, its mine, mine, mine!

[Massageman]

Any except my mom's special cheesecake. Once I save up enough money for eggs, I may try to make it again. That's the only one I won't give out: I may want to license the recipe. Actually, a decent baker should be able to get reasonably close after a few tries, but there are a few little secrets that will stay family secrets.

In the meantime, here's a biscuit and dumpling recipe for the GaG'ers that so easy to memorize and make, it's a slam dunk!

Recipe for both-

2 c flour - 1 T baking powder - 1 t. salt - 1/3 c cooking oil (I use canola or other mild-flavored oil- NO first press olive oil!!! ) - 2/3 c. milk

Biscuit process-

Preheat oven to 400-425ºF. Put dry ingredients into a bowl. Pour 2/3 c milk into a measuring cup, and top with the 1/3 c oil. Add to the dry ingredients. Mix together all the ingredients. Knead on a floured board about 15-20 times. Roll out. Cut as desired. Bake about 9-12 minutes. Notes: I usually bake a few minutes short, check, and then add time as needed until they reach golden brown. I roll to about 1/2" thick and get 16 biscuits. You can certainly roll a thicker dough and get fewer- but thicker- biscuits. Great with honey, butter, or packets of sausage gravy, made, warmed and ready. Or all three!

Boiled Dumpling process-

Bring a large pot of water to a boil, or have your broth-based soup hot and ready. Put dry ingredients into a bowl. Pour 2/3 c milk into a measuring cup, and top with the 1/3 c oil. Add to the dry ingredients. Mix together all the ingredients. (So far they are the same, but the cooking is how they differ). Knead on a floured board about 10-15 times. Drop by spoonfuls into the boiling water or broth-based soup. Allow to simmer for 10 minutes for small dumplings, or up to 20 minutes for ones the size of typical eggs (remember those things?). Notes: If it critical that you maintain a clear broth soup, boil the dumplings in a separate pot, let them rest a bit, then add them to your broth soup. Otherwise, you can expect some of the flour to slough off a bit and that will add a touch of a creamy finish to your broth-based soup. The result is not a clear broth soup, but not a cream soup either: right in between.

Mangia, mangia!

[Massageman]

Thanks for the MHO.

[spartan55]

I make a mean chicken picatta and every time I've made it for a woman it goes over famously. I had one ex who loved it so much that she wanted the recipe. So, I did and she proceeds to completely mangle it. So now my recipes have Pentagon level encryption to be shared with no one.

[Daniela1982]

How would you feel if you did give it and then they sold it to Betty Crocker or some other food company for $500,000?

[spartan55]

I'd say I'd feel quite different. 😁

[Daniela1982]

👍👍

[spartan55]

Thanks for the MHO!

[Massageman]

Something similar to that happened to my grandfather. He came up with a prototype of a (model train) Track Cleaning Car, and sent it to Lionel. They said they weren't interested and already had their own in the design phase. Six months later when it hit the market, it was obviously just a dolled-up version of my grandpa's invention. He had about 5-6 other inventions that could have been easily patentable, but he just liked to MacGyver things around the house. Fortunately, it's hereditary.

[Daniela1982]

@Massageman Wow, he could have retired earlier if he had.

[call_me_scar]

I'd spread it if I had a good recipe. Everyone should have the right to a delicious meal assuming it's just a family recipe thing and not something your selling for profit like the KFC recipe or something

[SnowedIn]

I share mine. Like, none of them were mine to begin with but, more than that, if I like them, why shouldn't other people.

[Sparkie460]

I just say I don't measure anything. I season it to my taste

[TallAnon]

I have some family recipes mt dad told me to keep secret and I have 😁
That picture is such a cute idea though

[FunkyMonkee]

If anyone asks, I'll tell.

[gorydetails]

I share recipes but leave things out.

[Daniela1982]

What?

[gorydetails]

I don’t give the full recipe or technique

[Daniela1982]

Well then why other giving it?

[gorydetails]

Because people ask.

[Daniela1982]

But that is like pranking them.

[gorydetails]

Do you reveal all your secrets to the men in your life? Or do you like to keep them guessing?

[Daniela1982]

But that is not something someone spends money on for ingredients, and then having to toss it out because it didn't come out right. 🤢🤢🤢

[gorydetails]

It will come out well, just not as good as I make it.

[AydenHazor]

I'm glad to share my recipes with anyone

[Pterodon]

Keep them

[krin_m]

I share them!