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  • midgelet 6 days ago about Northwest Bumbleberry Cobbler
    lovely!
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  • NPMarie 1 week ago about Northwest Bumbleberry Cobbler
    Looks delicious..love your favorite berry combination:)
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  • frankieanne 1 week ago about Roasted Garlic Shrimp/prawns
    Yum! I had 1.5 pounds of 31-40 shrimp I wanted to cook up for salads. I used 3 Tbs of olive oil because of that. I did them 3 minutes one side, 2 the other and they came out perfectly. Delicious with the 1000 Island dressing I had made up. I started snacking on them, though, when I was cleaning up my kitchen and had to remind myself I needed these for two more dinners. I hope they last that long! I attached a couple of pictures and put a thread in IMI 4/8/14 Thanks for posting such a great recipe!
    Roasted Garlic Shrimpprawns
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  • Hadiza111 1 week 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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  • NPMarie 1 week ago about Leftover Macaroni & Cheese With Meatballs
    This sounds wonderful..except when I make meatballs, there are never any leftover..:-D Thanks for sharing!
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  • pointsevenout 2 weeks ago about Basil Jelly
    I'm glad it's working for you. I have no control over what GR does. Just saw a potential problem and wanted to talk about it.
    I looked at a dozen or so basil jelly recipes in cyberspace and it's split 50/50 on recipes that use and do not use an acid.
    Just found something new about botulism. Botulism spores make the botulism bacteria and the botulism bacteria make the botulism toxin (which is the nasty stuff). So the spores or bacteria won't hurt you, its the toxin that is produced that is damaging. Interesting.
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  • mommyluvs2cook 2 weeks ago
    Awesome, Thank you! I will be making it soon, it sounds delicious :)
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  • pointsevenout 2 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 2 months ago
    I have some whey from making ricotta. How long is it refrigerator good?
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  • pointsevenout 3 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 6 months ago
    Glad you liked the Roots Are Showing Blondies title, Champagne! :)
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  • twill10 6 months ago
    I hope you try it.....thx
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  • twill10 6 months ago
    thx, I hope you like it
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  • keni 7 months ago
    Thank you for the comment on the Sausage Hash With Baked Eggs, Champagne!
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  • frankieanne 7 months ago
    OK - thank you! Go ahead and delete my comment from your recipe. It looks like a good one! :)
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