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  • pointsevenout 1 year ago about Rich Eggplant Casserole
    Good flavor.
    See Rich Eggplant Casserole for more.
  • frankieanne 1 year ago about Upgrade Your Boring Breakfast
    Day #2: I cannot get this recipe to work as written. This time, I let the egg sit out overnight so it wouldn't be cold. After 8 minutes at 350F the white was still clear so I upped the temperature to 375F. After another 8 minutes the white still was not done. I finally ended up putting the whole thing on a paper plate, covered it with a paper towel and microwaved it for 60 seconds. White was finally done with a runny yolk. Posted more pictures. Sorry for the blurry two. I forgot to hit the Macro setting.
  • frankieanne 1 year ago about Upgrade Your Boring Breakfast
    This didn't work out for me. After 16 minutes my egg white was still clear. I broiled it on high for a couple of minutes and then tented the egg for two more. The white didn't get done. I used a ham steak and cheddar - 1.5 slices - just to cover the ham. I like the concept, but would be interested to see if this would work for someone else. I added three pictures and put this in a thread in IMI 5/3/14
    Upgrade Your Boring Breakfast
  • Good4U 1 year ago about Classic Russian Beef Stroganoff Flag
  • dennydca 1 year ago about Classic Russian Beef Stroganoff
    Made this last night for dinner It was superb! I served it over fresh pasta that I made as well. Seemed like a lot of onions, but they cook down nicely. Not a fan of mushrooms because of their texture, so I cooked them in a pan with no oil until all the water was cooked out, then added to the pan. The flavor is awesome. This will definitely be made again!!! Thanks! :)
  • MaanC 1 year ago

    I saw this competition where they are looking for people that can cook the national dish of their country. I think this might be of interest to you since you already have made this recipe (Uzbek Lamb Plob Pilaf). :)

    Read more about it on their facebook page:
    and in this presentation:

    Good luck!
  • crainny 4 years ago
    Hello gawkers and followers. I appreciate everyone's kind words, but I don't come to this site very often anymore. If you have questions about any of the recipes, please find me on Facebook and send a message, or leave a comment at, which is my new blog.
  • jonesy5334 4 years ago
    Hi there
    In your recipe for Russian Napoleon cake the recipe states 2 sticks of butter. What is the weight of the butter as I live in Cyprus and the butter comes in all shapes and sizes. Than k you.
  • spinach1948 5 years ago
    Thank you for accepting me as your cooking friend.
  • jett2whit 5 years ago
    Hi there - Hope we can be buddies :)
  • canzi 5 years ago
    Thanks for the comment on my Heavenly Halibut! Isn't it delish?!
  • helena7 6 years ago
    I just would like to join the rest of the group to tell you thank you for sharing your recipes.
    Many years ago I used to travel to Georgia and North Osetia very often (Tbilisi, Mtsheta, Kutaisi, Borzhomi, Vladikavkaz), so Georgian food (and smell of it) will always stay with me.
    The only problem it is not easy to find the same ingredients you used in your home country,for example: fresh wallnuts leaves or
    certain type of cheese.
    Many thanks again, and I hope to see more Georgian recipes here
    (I was looking for a recipe of the flat pies with beet leaves and also with special kind of cheese).
    Have a nice day!
  • fizzle3nat 6 years ago
    Stumbled upon your page and I LOVE your 'about me' - I think we could be kindred spirits. Too funny! I will try to peek at some of your recipes this week. - Natalie
  • trigger 6 years ago
    Thank you for the sweet comment on my Pastry Wrapped Salmon The One That Got Away With A Side Of Green Beans And Shitake Mushrooms With Kalamata Dressing I appreciate that.
  • trigger 6 years ago
    Well thank you so much for stopping by and reviewing my Farro And Basmati Stuffed Peppers With Kalamata Olives And Sun Dried Tomatoes Recipe I appreciate that very much.