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  • NicksConey 4 months ago about Coney Island Hot Dog Sauce
    This looks like a decent recipe, but buying our sauce will save you time and money! Don't go buy onions, garlic, chili powder, tomato paste, brown sugar, Worcestershire sauce, salt, and pepper. Add our seasoning to meat and you can have an authentic Coney dog! Seriously, look at the preperation instructions - http://www.nicksconey.com/preparation/.
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  • JamieMiller 1 year ago about Coney Island Hot Dog Sauce
    Fantastic recipe......the best out there by far.
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  • eaightball 1 year ago about Coney Island Hot Dog Sauce
    it's great reminds me as a kid
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  • ali10 2 years ago about Chicken Curry In Coconut Milk
    the secret to a good curry is frying the onions with the spices, it brings out the flavors. the whole can of coconut mil is too much, unless you reduce it down.
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  • pointsevenout 2 years ago about Poached Chicken And Superb Stock
    I like everything about this recipe. It even works on B/S breasts. And what a wonderful stock for other uses.
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  • keni 4 years ago
    Awesome, Cabincrazy, thank you for letting me know about the nuoc cham! :) It's a touch off of "traditional", but I thought it was close enough, and we really enjoyed it over the noodles...and, it was fantastic on the meatballs! :)
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  • minitindel 5 years ago
    hi did you email me on here if so i didnt get anything???? how are you doing???
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  • pleclare 5 years ago
    You could use a little less balsamic or a little more honey.
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  • pleclare 5 years ago
    I didn't find ii vinegary at all but glad you enjoyed it. We just startted getting flat iron. Similar to flank steak.
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  • pleclare 5 years ago
    That is the cut of meat and I agree with you! Thanks for the comment..
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  • tlbnitz 5 years ago
    it was a survivor party.. yo know the show??
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  • pleclare 5 years ago
    Thanks on the chicken curry. Yummy!!
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  • najwax0x0x 5 years ago
    thanks :) your food look yummy by the way x0x0x
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  • cabincrazyone 5 years ago
    Hi to my new foodie friends.
    I goofed! ... I clicked on "accept" right away and poof ... your names were gone, so I couldn't say hello and thanks.
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  • jduncan 6 years ago
    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
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