I'm an Air Force retiree and have soo many recipes that I gathered over 20 years and from people who come from about every corner of the U.S. I do have a problem with just about everything I cook; I am unable to make 4servings of just about anything. For example: when I make my onion soup I have to use a 6 qt. pot because my abundant use of onions always out volume the broths I use. Each batch usually yields 4 - 5 qts. Luckily I have many people who'll help me eat it. Did I mention I was single - I think not!
My favorite things to cook
1) Onion soup
2) American chop suey
3) Puttanesca pasta sauce
4) Hamburger "pie"
5) Other "family" size dishes
My favorite family cooking traditions
One thing would be - measuring ingredients as Rachel Ray does - eyeballing measurements. When I was but a girl I would try To pin my mother down on how much to use for so many of the meals she made for us.
I eventually learned that a handful of oatmeal added to meatloaf was perfect. No breadcrumbs here! A pinch of this or a dash of this made tomato sauce just right. How can a pinch or dash of anything make a difference? "It just does"
My cooking triumphs
Developing my onion soup recipe. It took many tries to get it right.
Making Martha Washington cookies. They were an accident because I wouldn't admit to my "bossy" older sister that I hadn't checked my recipe one last time. I was aiming for M.W. cake, but, um , ah, I had forgotten the baking powder! Turns out that I probably made the first plate size whoopie pie. Vanilla soft cookie with raspberry jam filling, the BEST!
My cooking tragedies
All the stuff I overcooked from breakfast to supper. I'm an equal opportunity extreme cooker - a smoke detector tester.