I did this too! I had her write down the ingredients of my favorite Mac and cheese she made, and I still have it.

1Tbsp salt in boiling water
Add 4 cups macaroni When cooked, drain/add
1/4 cup milk
2 cups Kraft grated cheddar cheese

I liked the grated from the bag as a kid because she made me grate my own cheese. Ha!

It's the *snrk* that runs down her nose

Cooking allows for a lot of "feeling it out". For example, most spices you aren't really going to taste a difference between a tsp and a tbsp of the same spice. Just knowing what spices go into the dish you are making can often be enough.

For example, taco seasoning is onions, cumin, oragano, chili pepper, and paprika. By far, the cumin and onions drive the flavor, you could almost leave out everything else. With that in mind, it mostly ends up being just the technique. Brown the onions, toast the spices, brown the meat. The actual amount of spices that goes in won't make a huge difference one way or another. What does make a difference is if you grind your cumin instead of using preground (that's true for most seed spices).

Technique is often the most important thing vs exact ingredient measuring. The exception to this is baking. You must measure (preferably by weight) your flour and liquids. You can eventually do it by feel, but it's hard. You'll get much better results with a scale. Even then, it's mostly just the process of targeting the right hydration. 70% does well for a lot of white breads (For every 1 gram of flour add 0.7g of liquid).

Feeling it out is my favorite part about cooking.

I just never ever write down what I do, so I can never reproduce it lol