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Submitted 6 months, 1 week ago. 
6 comments.
6 comments. 
Cabincrazyone's Page
Foodies /
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Joined 1 year, 11 months ago. 
From Duluth, MN US
GroupRank 9
I'm a self proclaimed Intermediate cook.
I have 259 cooking friends
My recipes have 147563 views with a 5 average.
http://zazzle.com/cabincrazyone
Currently lovin' Grilling all summer... nix that too.
Tagline: I'm a
Ex-carnivore foodie
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About me
Hi. I'm a retired old fart from northern Minnesota. I love to mess around in the kitchen, especially in the winter when going outside is a cold chore. In the summer I'm at our cabin as much as possible .... OK .... CUT ... STOP ..... TIME TO EDIT .... July 17th, 2009 I had a "5 CABBAGE" or Quintuple Coronary Arterial Bypass Graft. Yesterday I had a funeral for chance. The chance I'll ever enjoy a huge fatty porterhouse again is DEAD. Now make yourself useful, and post your grandmother's rib sauce for me ... I mean your grandma's fat free salad dressing ... (Click overview for 15 photos including Earless Red).
Hi. I'm a retired old fart from northern Minnesota. I love to mess around in the kitchen, especially in the winter when going outside is a cold chore. In the summer I'm at our cabin as much as possible .... OK .... CUT ... STOP ..... TIME TO EDIT .... July 17th, 2009 I had a "5 CABBAGE" or Quintuple Coronary Arterial Bypass Graft. Yesterday I had a funeral for chance. The chance I'll ever enjoy a huge fatty porterhouse again is DEAD. Now make yourself useful, and post your grandmother's rib sauce for me ... I mean your grandma's fat free salad dressing ... (Click overview for 15 photos including Earless Red).
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Jduncan 3 weeks, 1 day ago said:
Hello Cabincrazyone, I don't doubt you for a minute that it's not the real deal. To be honest it just looked overwhelming at 80 servings. I do have a fairly big family (4) by today's standards, but I just didn't see how to work around 80.
But I thought I'd ask. I'm new to these sites. I also belong to http://allrecipes.com, which has a feature to scale your portions. I wondered if this site had such a feature, or if someone on the page had actually scaled it down with success.
But I suspect that you are right though. Just make it and feeze what you don't use. I hope it freezes well, as here in Canada, we are heading out of the BBQ season.... Unless you are a true diehard or have your BBQ in a sheltered spot. I just don't think things would taste the same on an nuked footlong.
Cheers
Arvind 1 month, 3 weeks ago said:
Thank you very much for the add too.. I hope to share and learn tons of techniques, styles and cuisines.. thank you for the add again.
Sandygalesmith 1 month, 3 weeks ago said:
Thank you for adding me and thank you for sayen that.I'm looking forward to looking at yours as well.
Krumkake 2 months ago said:
Well, I guess I know where YOUR summer went to!!! Sorry to hear of the necessity for change, but thank goodness we now have surgery available to MAKE that change possible...I hope you have had a full recovery by now, and I'm planning on making a list of LOW FAT/LOW SALT WITH FLAVOR recipes for you! Black Bean burgers (I believe there's a great recipe on this site for them), turkey burgers, grilled fresh fish from your catch of the day, chowders made with fat-free half-and-half (you're lucky to live in Land-o-Lakes country...they make an excellent fat-free and low-fat half-and-half) - you CAN eat healthy and have it taste good, too, it's just so hard for us to change!!! Let me know how you're doing, CC...and yes, that wicked cold will be upon us soon, but we've thoroughly enjoyed our cool, almost no humidity summer - how can you beat that?!?
Dvisscher 2 months, 2 weeks ago said:
Hi there!! No worries, you're not talking to an 'empty house'...just a busy mom going through alot of changes in the last 6 months!! I'm happy to be your cooking friend...I loved reading your little blurb about yourself...made me smile! I hope all is well with you!!
Pleclare 3 months ago said:
Ihave done the chicken with and without the sauce. Good both ways!
Ayngelwing 3 months, 2 weeks ago said:
Thank you for the kind comment on my Gyros Recipe. I appreciate it!
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Posted by Robertg about Carnivorous Cooks Treat
Love it!!!! I eat the skin as soon as it comes off the chicken,can't wait to render them, have a great week-end....Took the liberty to add to a group....
Posted by Busmamawilliams about Toulouse Lautrec Chicken
This is very unusual & sounds not only delicious but fun to make, as well. Will be trying soon!
Posted by Lunasea about Pickle Ham Roll-up Appeti
I love these - and really like the pickle add. (I love pickles!) No doubt these will be fun and popular for any gathering. Plus, there's cook's treats....and well, being the
Posted by Meileen about Dirty Rice Of The North W
Sounds very good!
Posted by Donman about Orange And Sage Pork Chop
One can't have too many pork chop recipes. ^5 Thanks :)
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Cabincrazyone 1 month, 2 weeks ago said:
It's that time of year for warm comfort foods. Soup, stew, Hot Ovaltine. Yum.