Do you have some recipes that you don't want to share?

We all ask for and give recipes to each other on here for all kinds of things. I have never given out my grandmother's cake recipe that I make every Christmas Eve, but I don't know why.Do you have any special recipes that you just don't want to share with others? Asked by BarbieM 39 months ago Similar questions: recipes share Food & Drink > Cooking.

I won't be sharing my secret recipe for spaghetti sauce This sauce recipe takes all day to cook and was given to me by a 90 year-old Italian woman. She was my good friend Rose's grandmother. Rose hated cooking and her grandmother wanted to pass the recipes on to someone.

She didn't speak a word of English and I didn't know any Italian, but we got along just fine. The sauce recipe is the only recipe that she told me I had to keep in the family. It has been 40 years and everyone that tastes my sauce begs for the recipe.

I had never given it to anyone, not even my ex husband. That is until 2 years ago. I had been dating this guy for 4 years and things were heading in a serious direction.

He loved spaghetti and always wanted the recipe. I finally broke down and showed him how to make it and he wrote the recipe down. When I looked at the recipe later he had left out two important ingredients.

We broke up a year later and I was grateful he didn't get the whole recipe. Since I don't have children, I will be saving this to pass on to my nieces when the time comes and she will have to keep it in the family too. Sources: google image *Carla*'s Recommendations Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains Amazon List Price: $14.00 Used from: $2.39 Average Customer Rating: 4.5 out of 5 (based on 64 reviews) .

Yes, I have 2: Barbie: One is for a sweet sesame salad dressing, and the other is for a sour cream, cinnamon streusel coffee cake. The reason I don't want to share, is that people LOVE THESE 2 RECIPES SO MUCH, that during the holidays, I get maybe 40 requests for them....people pay me to make this stuff for them to give to others as gifts. One lady ordered 12....yes, I'm not kidding....TWELVE coffee cakes to take on vacation with her.

She said that when the cake was almost gone, family members were literally arguing over who could have the last piece! Ridiculous, huh? I LOVE IT!

It really strokes my "chef's ego" I love to share most all recipes, but these 2 I'm going to continue to keep to myself. I know eventually, I will give it up! Hee hee.

I think some things should be kept a secret....like your grandma's cake.... hey that is part of your grandma...you don't want to just be giving that out, right? GrayGirl's Recommendations Coffee Cakes: Simple, Sweet, and Savory Amazon List Price: $18.95 Used from: $3.22 Average Customer Rating: 5.0 out of 5 (based on 1 reviews) Elizabeth Alston's Best Baking: 80 Recipes for Angel Food Cakes, Chiffon Cakes, Coffee Cakes, Pound Cakes, Tea Breads, and Their Accompaniments Amazon List Price: $15.00 Used from: $2.59 Average Customer Rating: 4.5 out of 5 (based on 3 reviews) .

Secret recipes I haven’t yet thought of a recipe that I’m not willing to share on Askville. Real life is a different story. There aren’t many, but I’m cautious about a few.

For example, I never give out my fudge recipe. The reason is simple. It’s my mom’s recipe, she’s won prizes with it, and she’d throttle me if she ever found out.

What she doesn’t tell people is it’s actually a really old Betty Crocker recipe that hasn’t been published in a while, so it’s hard to find. (I’m sure she prefers having people think it’s some family secret. ) I don’t mind not sharing that one, because if I end up giving fudge to someone, I know that it’ll set the standard - it really is the best I’ve ever tried.

’Course, it’d be hard to share even if I was inclined. This was before candy thermometers were widely in use, and my mom never dropped some in a glass of water to see how cooked it was; no, the reason it works is experience - and instinct. It’s pretty hard to hand out a recipe when the keys to success are things like the bubble size and the exact height of the gas flame.

I’m sort of fussy about who gets my lentil soup recipe, too. I know you’re thinking, "lentil soup? " Yep, it’s that good.

I kind of prefer preserving the mystery, and I like being smug in the realization that everyone else’s lentil soup tastes marginal at best (if not scummy and gross), while mine gets rave reviews. (I think one of the big "secrets" is that I don’t cook it to death - the veggies don’t get too squishy. ) I have no problem handing it out here, but for people who might actually get to taste my own cooking?Nope.

They can just stay frustrated. The ones you can be sure I’ll never pass out, though, are the "cheater" recipes. For example, a few years ago when I bought a batch of hummus and some pita bread to work for a pot luck, I had six different requests for the hummus recipe, and people asked me for the next three or four events if I’d bring it again.Do you really think I was about to tell people it was store bought?

All I did was add a handful of basil and a squirt of lemon juice! I was able to hedge on that one, though: "Oh, I don’t really have a recipe. I just add things until it tastes right.

" It got people to leave me alone, and it wasn’t precisely lying. Yes, I know. I’m a bad person.

But I’ll make it up to you with my lentil soup recipe. I hope you feel privileged! Ingredients: 1 c.

Lentils 1 tsp. Oil 1 small onion, chopped 2 stalks celery, sliced 2-3 cloves garlic, minced or pressed 2 c. Chopped potatoes (about 3 small) 2 to 3 carrots, diced 1 11.5 oz.

Can tomato juice 5 c. Water 3 Tbsp. Chicken soup powder (or vegetable soup, if you want to go totally vegetarian) 1 Tbsp.

Spicy soy sauce 1/3 c. Regular brown rice (uncooked) 1 tsp. Thyme 1 to 2 tsp basil 1/2 tsp seasoning salt 1/2 tsp pepper 1/4 tsp celery seed 1-1/2 c.

Frozen corn (note: the amounts by the spices are estimates...I just add handfuls and taste) Directions: In a big soup pot, saute the onion, celery and garlic in the oil for a couple minutes. Add everything else except the corn. Simmer, covered, over low heat for 30 minutes.

(Watch it kind of carefully...it’s supposed to be fairly thick, but because it’s thick it can burn, so add a little more water if you need to. ) Add the corn (still frozen). Cover and continue to simmer for about another 15 minutes.

Sources: MidwestPurgatory's kitchen MidwestPurgatory's Recommendations Hummus (Traditional Flavor) *snicker* .

Alot we have alot of family recipes that we don't share, like how my mother makes her meatloaf.

1 Well, pun intended, fork it over! LOL Do you consider it a family secret? I have a couple secret recipes that I don't share, but that's because I'd like to sell them to a food manufacturer for $$$$.

Well, pun intended, fork it over! LOL Do you consider it a family secret? I have a couple secret recipes that I don't share, but that's because I'd like to sell them to a food manufacturer for $$$$.

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I am Looking for recipes on large batch professional cooking i.e.. 1100 or more people.

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