Please write them down.
No way. But one is for a beef stew, another for a roast beef, simple enough, then we get to the baked haddock or fluke stuffed with different shellfish, crab stuffed crepes, a lot of different chicken dishes, coquilles St. Jacques, marinated beef tongue, a marinated roast pork loin, and a bunch more. I have forgotten her roasted rabbit dish with some kind of sauce that was from heaven. Sherried kidneys over wild rice is another one I don’t remember. No Silence of the Lamb jokes, please (hah!). I rarely make the same dish the same way, each time is a little different then before, since I don’t measure ingredients that much. Sorry, gotta keep the recipes in the family.