My Latest Recipes 30
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  • Hadiza111 1 week ago
    I like your profile in this community network and I think you are a nice person. Can we get in contact? I'm sorry if i am embarrassing you, i shall explain all about myself including my pictures. please you can write to me ( ) not in this site because i am a new in this community and i don't visit this site often, I'd like to get to know you if you don't mind Please i will Tell you more about my self
    thanks & regards
    Hadiza Ngone.
  • angelica14 1 week ago about Shrimp Creole
    Sounds incredible. Must try this.
  • champagnetime 1 week ago about Shrimp Creole
    Very nice sounding flavors!
  • NPMarie 1 month ago about Cod With Olives And Lemons
  • NPMarie 1 month ago about Cod With Olives And Lemons Flag
  • sbhardin 5 months ago about Asian-Inspired Meatballs with Coconut Broth
    made these! yum!!!!
  • pat2me 1 year ago
    Good morning!
    Thanks for posting....7 months ago....I too haven't had time to check this site in forever. I'm a provider for a mentally ill woman (past two years) and my time is not my own.
    Tried your Brined pork, it was amazing! We love it, sooo juicy!
    Thanks for posting!
  • petunia97 4 years ago
    Thanks for the cooking buddy invite...Louisiana is a great place to live too! Can't beat the food! Looking forward to sharing recipes with you...have a great day!
  • trigger 5 years ago
    Love your garden photos, absolutely beautiful!
  • lunasea 5 years ago
    Good morning, Colleen! Thanks so much for dropping by my Moroccan Chicken w/Eggplant Tomatoes & Almonds. I appreciate your kind comments and rating - you're such a doll!

  • justjakesmom 5 years ago
    Hey Colleen, thanks for the invite, love to be your friend. Look forward to sharing. ;')
  • mystic_river1 5 years ago
    Such beautiful squash flowers and your garden would be a wonderland for me!
    Thanks for your 5 and comment on theSauteed Grape Tomatoes With Black N Green Olives Recipe

    Please enjoy!
  • minitindel 5 years ago
    hi colleen thanks so much for your wonderful comment and rating on my cabernet sauvignon ice .i appreciate
  • jimrug1 5 years ago
    Hi Colleen,
    So nice to hear from you. I appreciate your comments and feedback on my Eggplant recipe. The reason for skinning the chick peas is to lower the cooking time and enhance the flavor. Without the skins which are very Cellophane like, the chick peas have a much more creamy feel and taste. If you ever try Hummus made with skinned chick peas, you won't believe the difference... Hope you are having a great summer. Thanks again... Jim
  • pat2me 5 years ago
    Hi, Colleen
    Thanks for the comment on the garden. It's my other passion....that and music!