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  • MissouriFarmWife 1 week ago
    Thank you for the nice comment on my Veggie Tuna Salad
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  • NPMarie 3 weeks ago about Leek And Orzo Gratin
    Very nice!
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  • Miss_D 2 months ago about Thai Vermicelli
    Super yummy! My kids loved it! Instead of the the pea pods, I used shelled edamame (green soybeans) and added extra peanut sauce (we're half Thai, so it was a must!).
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  • jo_jo_ba 2 months ago about Grilled Twice Baked Sweet Potatoes
    LOVE sweet potatoes, this would be a killer way to prepare them!
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  • champagnetime 3 months ago about Quick-fix Focaccia Wedges
    Thanks, they really are tasty. I'm repeating them for a dinner party on Friday. :)
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  • mommyluvs2cook 3 months ago about Quick-fix Focaccia Wedges
    What a great idea!! Looks so good, and the "optionals" seem like a must to me :)
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  • Hadiza111 4 months ago
    Hello,
    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 ( Ngonehadiza13@gmx.com ) 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.
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  • mommyluvs2cook 4 months ago
    Awesome, Thank you! I will be making it soon, it sounds delicious :)
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  • pointsevenout 6 months ago
    In my neck of the woods, heavy whipping cream in the pint container is $2 per. With a pound of butter per quart, that's $4 homemade. I'll have to do some more price checking too. Looked at the list of ingredients on my unsalted butter box. It listed butter then natural flavorings. I wonder what that is!
    Off the top of my head, I'm thinking not much of a cost savings but it's pure butter. Keep the stuff in the freezer until ready to use. Unless you're a big butter user, making a half pound at a time is good to keep the butter fresh.
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  • pointsevenout 6 months ago
    I have some whey from making ricotta. How long is it refrigerator good?
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  • pointsevenout 7 months ago
    I'm making this in the next couple of days so I can have some whey to make your Italian feather bread, but being cautious with the salt because the whey is already salted.
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  • keni 10 months ago
    Glad you liked the Roots Are Showing Blondies title, Champagne! :)
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  • twill10 10 months ago
    I hope you try it.....thx
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  • twill10 11 months ago
    thx, I hope you like it
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  • keni 11 months ago
    Thank you for the comment on the Sausage Hash With Baked Eggs, Champagne!
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