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  • savana 4 years ago about Prawns Saganaki
    never had this before i made it tonight and its absolutely delicious thank you for sharing such a wonderful recipe
  • sitbynellie 5 years ago about Prawns Giouvetsi
    Very very nice recipe! Thank you!
  • windy1950 5 years ago about Immoral Pilaf
    Haha... oh my word, how interesting!! ;-) Love pilaf anyway you fix it.
  • lindalondon 5 years ago about Roasted Lamb with Strawberry Gravy
    This was the first lamb dish I've cooked. I had a lamb expert tell me to use a thermometer and do NOT OVERCOOK this. I ordered a leg to be boned and hopefully about 7 pounds minus bone. Perfect. doubling this for 11 people, converting the metric measurements and getting the time translated was the really hard part! The gravy ingredients call for a stalk of celery but then tell you to separate the coriander, mint and celery LEAVES..but I didn't have celery and decided not to get any. I also doubled the coriander/cilantro and mint but in the end did NOT double those herbs in the recipe. Oh, and I totally forgot the red pepper flakes and put more onion and garlic in. When I got the strawberries from the farm [they are just coming into season in Sacramento and are huge and sweet] they also had a bunch of young red onion which were the side of a small apple each so I cut up two of them. Otherwise, everything went according to plan. I took the lamb out when the thermometer hit 160. Because the meat wasn't rolled and tied up I was afraid I'd over done it, but not so. I did pour off the liquid that had collected because I didn't want a lot of yucky lamb fat [stinky] mixed with the strawberry moosh [it looked like congealed blood pudding or something] BUT I poured it over the lamb, turned off the heat, put the roasting pan lid on it [the recipe didn't say but I left the lamb uncovered to cook for about 2-1/2 hours] and then we all went outside with wine and appetizers for another hour. Didn't seem to hurt the lamb at all. The lamb cost me nearly $60 [$6/lb from a butcher with great meat. I understand I could have gotten a leg, frozen,, from Costco for about $4 but I was happy with the really great, unfrozen, boned leg and I still have the bones to make stock from.] I used leftover lamb and the poured off juices to make lamb stew the next day. I arranged for a Medieval May Day Festival meal for our dinner club and everyone said it was the best we'd done so far. Lamb, onion tart, steamed brussel sprouts, potato, leeks and carrots with dill horseradish sauce, green pea hummus as an appetizer, and lemon/rosemary cupcakes with home made strawberry icecream. This lamb recipe takes planning, but I would do it again for a very special occaison.
  • trigger 6 years ago about Mushroom and Ham Tart
    I am so glad I found this while visiting Fungus Among Us I live for recipes like this one.
    Those dried mushrooms add so much of an earthy flavor.
    Five forks and a smile :)
  • deliathecrone 7 years ago
    Years ago, I worked in a fancy restaurant, as Assistant Salad Chef, and we offered a "Greek Salad" that had, under the greens, potato salad. I've never had it that way since, in any kind of restaurant, and I'm wondering if our salad was actually Greek after all?
  • bowling_for_soup 7 years ago
    your avatar intreags me
  • romagourmet 7 years ago
    Hi! J'adore foie gras too ;) If you have time, please check out my web site dedicated to Rome and Italian cuisine and let me know if you like it :)
  • silverqueen 7 years ago
    So glad that you are my cooking buddy!!!

  • pleclare 7 years ago
    Thanks for accepting,yor recipes look wonderful. I love greek food!
  • legoflamb 7 years ago
    Lovin' the Greek foods from someone in Greece! Thanks for the posts.
  • berry 7 years ago
    Wow! I like your recipes very much....
  • tinam 8 years ago
    Well I'm impressed with the selection you've posted! Thx for being a buddy! Can't wait to try each one! Thx
  • tnacndn 8 years ago
    Thanks for adding me to your friends list. Your recipes are really interesting.
  • dancegypsy67 8 years ago
    I LOVE your new picture!