I mean, don't get me wrong. I've been known to come up with a few meals that might be considered "semi-homemade," but unlike Sandra Lee's, they're edible, appetizing, and occasionally even sort of good for you. For example, my chili recipe consists of ground meat cooked with pre-mixed chili seasoning, canned beans of several varieties, and a jar or two of salsa.
I've made my own curry for quite some time, based on my mother's recipe, which I suspect is not quite traditional. She starts with a basic white sauce, and adds curry powder, chicken, carrots and potatoes. I first replaced the potatoes with canned mixed stir-fry vegetables, and later replaced the white sauce with coconut milk. I guess I've sort of taken my mother's faux-Indian recipe and made it more faux-Thai, which is interesting, because I've become really fond of Thai food lately.
So fond, in fact, that my latest 'semi-homemade' dish was an attempt to recreate my favorite Thai appetizer: chicken satay. I bought a jar of peanut satay sauce, which was used as both a marinade for the chicken and a dipping sauce to be served with it. The finished result was, surprisingly, just as good as any satay I've had from even my
favorite Thai restaurant. Most of my attempts to recreate dishes are fairly decent, and some are even quite tasty, but none so far have been nearly so satisfying!
I do tend to make more things from scratch -- particularly baked goods -- than I do from prepared foods, thankfully, so I don't feel too much like I'm stealing drunk Aunt Sandy's schtick. Oh, that's the other thing: also unlike Sandra Lee, I tend to hold off on the cocktails until
at least after dinner is prepared and on the table. And I don't match my outfit to my kitchen curtains, because that would be creepy.