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I'm a self proclaimed Intermediate cook.
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My recipes have 69580 views with a 4.8 average.
Currently lovin' Poultry, Fish, Vegies, Soups and Hearty Salads.
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Submitted 8 months, 2 weeks ago. 
5 comments.
5 comments. 
Dandelion's Page
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About me
Its been kinda stormy around here. No barbeque :( for me. I'm on a cowboy cookin kick lately. Trying new sauces and baking.
Its been kinda stormy around here. No barbeque :( for me. I'm on a cowboy cookin kick lately. Trying new sauces and baking.
My Cooking Friends
Comment Wall
Michellem 1 day, 6 hours ago said:
Thanks for checking out the story on age! I appreciate you nice comments too.
Divaliscious 1 week, 4 days ago said:
Great suggestions on how to keep those mashed taters warm and ready for serving - I only wish when I made them, that the amount was small enough to fit over steamed water - lol.....thanks for stopping by - it is such an old article of mine for years ago, that I shared here for those that needed to know... :-P
Notyourmomma 4 weeks ago said:
It is a completely different flavor and that is why when I worked at the restaurant I was so confused when they called it liver pate and not chicken liver pate. The wine and seasonings made it a lot milder, along with the baking, so it was tender. Of course, this same restaurant used green lettuce leavesa and called it "chard". Cost cutting sneaky restaurant practices you learn and are appalled to find out about at 16.
Notyourmomma 4 weeks, 1 day ago said:
You asked about scaling the "liver spread" recipe up....well, we used beef liver at the restaurant, soaked in lots of milk, baked it instead of sauteed...drenched in white wine, butter and onions, cloves. Then mixed it in massive batches through the industrial meat grinder. It was truly a work of art to make those livers taste mild and mellow.
Dynie 1 month ago said:
Thanks for being a cooking friend. I hope it isn't too stormy for you. I grilled last night and had to finish it in the rain!
Jimrug1 1 month, 2 weeks ago said:
Hi Dandalion, Thanks so much for the cooking friend invite. It would be an honor... ;-)~ I am looking forward to trying more of your recipes. Have a great week.... thanks again... Jim
Tazoncaffeine 2 months, 2 weeks ago said:
Re: Hearty Penne with Sausage: Glad you liked it. Peppadews? Mmmmm like the sound of that!
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My Shared Recipes
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People are Talking
Posted by Maryeaudet about Long Johns
yay! I have been looking fo a recipe for these forever. cant wait to try!
Posted by Henrie about Carry Out Casserole
Oh that sounds sooooo good, what a great post, bookmarking this to try, YUM!
Posted by Magflower about Southern Style Bread Pudd
I used a different bourbon sauce and omitted the zest. I used regular vanilla but also added vanilla bean. It was great. A lot of times I find bread pudding not flavorful en
Posted by Jimrug1 about Tropical Chicken Salad
This salad looks great and I love the ingredient list. Great flavor combo...
Posted by Silentwriter about Applesauce Oatmeal Cookie
I'm wondering if you could substitue pear sauce for applesauce. I bet it would really change the taste of this cookie but I do love applesauce as well. Got to try this out a
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Debwin 1 week ago said:
Thank's for the 5 on the Lamb Burgers and the buddy invite...You have some great looking recipes, I look forward to trying some. Take care, Deb.