My Latest Recipes 134
  • Bolognese Sauce II from bondc in State College, PA.
    From the Italian Cooking Encyclopedia. Similar to, but not the same as, the Hazan adaptation I posted earlier. ...
  • Bolognese Sauce from bondc in State College, PA.
    Adapted from Hazan's Essentials of Classic Italian Cooking, without the nonsense. Bolognese is simple, but good bolognese is hard ...
  • Mole Rojo from bondc in State College, PA.
    This is what I should have posted last year instead of that Mole Negro recipe. For mole, this is simple, and a great first mole. I...
  • Fiesta Tacos Con Carnitas from bondc in State College, PA.
    Tacos are actually pretty much mix and match in Mexico, so taco recipes are a bit odd. There are a bunch of ingredients and you to...
  • Seasoning Pesto from bondc in State College, PA.
    I'm not a big pesto qua pesto fan -- not even I like olive oil that much. But as we all know, fresh basil just doesn't keep in the...
  • Pasta All amatriciana from bondc in State College, PA.
    Adapted from The Italian Cooking Encyclopedia, one of those oversized books I picked up on one of the perpetually on sale shelves ...
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  • Good4U 6 months ago about Kartoffelsuppe Potato Soup
    Review in IMI by Pointsevenout
    Soup Again
    Flag
  • mommyluvs2cook 7 months ago about Country Scalloped Potatoes
    Otterpond's IMI review Bondcs Country Scalloped Potatoes
    Flag
  • frankieanne 7 months ago about Raspberry Cream Pie
    Delicious!
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  • frankieanne 7 months ago about Raspberry Cream Pie
    I finally got around to making this. I ended up using 4 cups of berries as the pint just did not seem like enough. It sure is easy peasey though. Went together in a snap. Mine cooked for 62 minutes because the crust started to get a bit too brown for my taste. I had a little piece 40 minutes after oven removal. The filling kinda ran all over the place but maybe tomorrow will be better.
    This is very, berry sweet! I didn't use whipped cream as I liked it on its own. Used premade refrigerator pie crust.
    I will report back after a longer cooling time with a picture of a slice, too. 3/6/14
    Raspberry Cream Pie
    3/7/14 I think this is a lot better chilled. I posted a picture of a slice after the pie set in my refrigerator overnight. I took a couple of pieces to work to my two favorite co-workers. :-P One said it was a tad too sweet - 4 stars. The other loved the sweet - 5 stars. So, I rate it 5.
    Flag
  • Good4U 7 months ago about Chicken And Rice Casserole
    Reviewed by Jencathen in IMI
    Another Shout Out
    Flag
  • godwill200 10 months ago
    Hello Dear,
    Thinking of meeting someone,
    like you is of my priority;but Am Mary,
    and for the important issue,e m a i l me here
    (maryoneilliive@live.com)
    please don`t respond in this site email me
    direct on my email addres so i can be able to
    reply you and send you my pictures
    i don`t use to come online on this site
    so please reply me direct to my email
    (maryoneilliive@live.com)
    your Friend
    Mary
    Flag
  • krzykt 4 years ago
    Made the sauerbraten tonight. Loved it. I knew I would, anyone who has a hound obviously knows what's good. (Mine looks very similar to yours.)
    Flag
  • krzykt 4 years ago
    As a fellow catahoula family- :b
    I gotta say thanks for this recipe. I'm going to give it a whirl this week. It looks marvelous!
    Flag
  • scottishlass 4 years ago
    have just found your site - I live in Edinburgh Scotland & I always have Foreign Students come & stay with me a few wks at a time, & i alway's like to give them a traditional dish from their home before they go. Just did the Goulash and they LOVED it, as did I, I will certainly keep you on..... Thank You
    Flag
  • mistmaker 4 years ago
    Hello. :) Love your dog is very cute.
    Flag
  • sosousme 4 years ago
    i am currently planning a big dinner party with the theme "Around the World" and plan making as one course Chicken Wings in Mole with a mini Tamale and have to say that your recipes sound tasty...but they also sound doable to even a novice cook; which I find so often chefs and former chefs don't always give the best instructions. Kudos to you.
    Cheers - LindySez aka SoSousMe
    Flag
  • reviews 5 years ago
    I hope you will show me all your recipes that other GroupRecipe members have made and commented on! I would love to add them to my list!

    Thank you for the friend request!
    Flag
  • petsitter75 5 years ago
    your fried chicken looks great! ive got a wonderful mexican fried chicken i will send you! where in southern indiana did you live>> thanks for cooking with us all! Barbara
    Flag
  • cardinal54 6 years ago
    Thank you for accepting my cooking buddy invite. Lucy
    Flag
  • sas 6 years ago
    re: Your great grandmothers sour cream cake, what type of baking receptacle am I using? I'm wanting to try this today.
    Sas
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