Inside Grandma's Kitchen We Don't Measure Here Only List Ingredients and How to Make The Recipe

Hosted by Dana Ramsey
Group active since Fri, Nov 16, 2012

I’m starting this group as to offer a place where cooks who do not measure or follow a recipe or even use a cookbook but who follow their heart and cook with love. So please keep all politics and questions about how much would that equal outside this group as we don’t measure here. Also nasty comments are not welcome and if you can’t stand the heat of our kitchen then you are free to move on. However, if you are one of those cooks, like I am, who just love to create and cook with love then welcome in pull up a chair and lets create some yummy and delicious recipes that we can all share. This will be a group to challenge our creativity and see if we can duplicate each others dishes or even add our own little touch.

My grandmothers didn’t measure when they cooked except for baking however there were times when they would make pies and cobblers that I never saw a single measuring cup or measuring spoon used. Just them creating their magic. So I am hoping that we can spread our own magic in this group and step back once again inside our grandma’s kitchen.

Happy cooking!

Elaine Bovender
Apr 8, 2014

Granny's instructions...

Hey everyone! I posted a recipe last night for fried corn bread. My mom and my grandmother told me how to make this years ago. After I posted the recipe, I thought that it would be fun to include the ingredients list exactly as my granny told me. You can see it here. Fried Corn Bread (AKA Hoe Cakes). Hope you enjoy my grandmother's instructions, lol! Y'all have a wonderful day!

Donna Graffagnino
Jan 10, 2014

New Group!

Please Join the new group Traditional Foods and Customs We Grew Up With

Penny Binker
Apr 26, 2013

Husband picky but eats it

Say I have a few thighs. Or just the back and fat from a cut up chicken. Add water and boil. Then simmer an hour or so. Like rissotto but not, once you take out the thighs or boney pieces, the fat from the broth in lieu of olivw oil used in rissotto

Plus assure when you add the YELLOW RICE that no way will all the broth be absorbed. Bring to a boil. Turn down heat and let it coon the 15 minutes so rice is cooked. Not raw an where. After that you can check it. Stir. Maybe cover it. Let it go ten or so minutes. Or just leave lis off and stir , stir, stir. Let the liquid absorb some more.

Now, I like minced up chicken in chicken bog. Hubby wants chunk. If using tqo to three or four thighes. I minced mine in my finished russotto like yellow rice. He can chunk his. I did take the boiled the thighes and used cajun seasoning on them then put em in a 350 F oven while rice cooked. Could have used Bq sauce. Or lemon juice and pepper. Whatever. I opted to mix in my portion of cooked rissotto like yellow rice.

Truth is. Way too much broth used. Then you can just keep the rice lidded 25 minutes. Stir it. Lid it again and every 10 to 15 minutes check to see if the liquid is absorbing better. Only at the end almost will taking the lis off and constantly stirring just about help more to absorb liquid. Rissotto like will not be a dry rice. Creamy like.

When using backs, boney pieces. Win win. We get wow broth for yellow rice. Dog gets meat along with some sneak yellow rice. Never thought the hubby would eat yellow rice. But he does when I use homemade broth or store bought.

Judy Spada
Apr 24, 2013

Spinach-artichoke dip

I made this the other day at my daughters. She loved it and asked for the recipe. I said, a Package of frozen spinach.Thaw. (dried in paper towels) a can of artichokes. A package of cream cheese. Some salt, pepper,garlic salt, a bit of worscestershire sauce, a package of mozzarella cheese. (reserve some for the top). Mix it all together put in baking dish. Bake at 350 degrees for about 35 min. add the rest of the cheese to the top and cook til it browns. Served with some tortilla chips or crackers. (Don't know how much of the spices I used, just eyeball it or for your own taste). But turned out yummy.

Kathy Griffin
Mar 11, 2013

Fried Rice sorta

Made some rice for dinner tonight, taste really good

Melt butter in a medium or larger pot
add instant rice( i used about 1 1/2 cups)
add about 1/2 that amount of orzo pasta
smash a couple of cubes of cilantro( found these at walmart)salt and pepper. Fry in butter ( can use a light oil) until good and browned. Add a couple tbs or so of red wine vinegar. Add enough water to go about 1 inch over the rice/pasta and bring to a boil. Turn heat off and cover let water absorb

Melanie B
Mar 11, 2013

Breakfast burritos

I made breakfast burritos for my son. I used some of his favorite things. Of course you scramble up some eggs, grate some cheese, add any mushrooms, tomatoes, peppers, onions, etc that you like. I added ham, but you can add any cooked breakfast meat you like or leave them vegetarian. I also added cheddar cheese, but, again, you can add any cheese you like. Then I wrapped them in a large tortilla, rolled them up in waxed per, labeled them and put them in a freezer bag. You can microwave them for 1-2 minutes depending on your microwave. And Ta da, easy yummy breakfast.

Dana Ramsey
Mar 11, 2013

I made Tamara Minck's Egg Rolls! She Didn't Have A Recipe

But she gave me the list of ingredients! I love cooking that way! Well I was able to make them and they were the best that I have ever had! My husband said they were addicting! Who needs measurements not me!!!

Christine Gephart
Mar 7, 2013

Hi y'all

I just joined the group. This is the way I cook also. I love to create my dish as I go. Just sayin Hello.