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Submitted 1 year, 9 months ago. 
1 comments.
1 comments. 
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Chefelaine 1 year, 2 months ago said:
You're more than welcome for the comments on the steak dish! :+D
Thegoldminer 1 year, 3 months ago said:
Welcome as a food buddie. JJ
Dynie 1 year, 4 months ago said:
Thanks for friending! I love this site....great food....and people!
Lincolntoot 1 year, 4 months ago said:
Hi and thanks my new food buddy - can't wait to share recipes!
Chihuahua 1 year, 8 months ago said:
Frantic, thank you for accepting my cooking invite. I look forward to sharing recipes. You have some gorgeous ones.
Debra47 1 year, 9 months ago said:
Chinese Curry Sauce:- Well done Fran. Can't wait to see and try your creation. If we see it in time, we will try it out tonight as my son is coming round this evening. Might be good to attach it to our recipe, but also add it as a recipe on your own page to double the options of locating it for our fellow 'Groupies'!
Debra47 1 year, 9 months ago said:
Regarding the Quick Chinese Curry. Have to agree Fran - we don't like preprepared ingredients either. Have a look at the rest of our recipes - this is a one-off. However, we did give a link to an alternative method of making the sauce from scratch which we are gonna try ourselves.
Nevertheless we'd be interested in your take on it. Chinese Curry Sauce I think is a British Chinese invention and an attempt at a kind of tangy Madras blanded and bulked out by a little flour. Main spice ingredients are Paprika, Chilli, Ginger and Garlic. Over to you...
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People are Talking
Posted by Tootone about Nam Jim Rot Ded
my friends and i have experimented with this for some years. have found that u can go heavier with the garlic and coriander. no one i know has ever knocked back a free jar
Posted by Peetabear about Vegetable Chips
these sound good...and healthy..will give them a try
Posted by Aussie_meat_pie about Liver Pate Gluten Free
I love liver pate thanks for the recipe.
Posted by Theiris about Barbecued Mushrooms With
Very unique, I love it and can't wait to try. Mare
Posted by Raelene1951 about Fresh Basil Salad
My basil will love being in this salad:)
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Adelaide, OTHER - The Wine Underground
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Pleclare 1 year, 2 months ago said:
Thanks for the comment on the chicken I have used thighs and love it. I prefer dark to white meat. Just a misprint on sour cream,I corrected. Enjoy!