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  • Good4U 9 months ago about Homemade Ricotta
    Review in IMI
    Homemade Ricotta
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  • pointsevenout 10 months ago about Homemade Ricotta
    This is not ricotta.
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  • MichiganCook 2 years ago about Macedonian Ajvar Roasted Red Pepper Spread
    I can a lot and would like to make it when the veggies are in season (now) to enjoy in the winter. Do you know how to do that? I assume that since it's vegetables, I should use a pressure canner. How long? I cook pints of black bean salsa for 60 minutes. Do you think that would be long enough?
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  • MargeCarter 2 years ago about Hungarian Bean Soup Jokai Bableves
    Celery root is available where we live (Virginia) and buy it all the time at the Harris Teater supermarket, where I also by parsley root which is also needed for this soup, besides the carrots. Under no circumstances use olive oil!! Use either neutral sunflower oil or, even better, rendered smoke bacon fat. It is not low calory, but authentic and delicious.
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  • Bunny89 3 years ago about Macedonian Ajvar Roasted Red Pepper Spread
    Macedonian ajvar recipe is secret..thats why is the best! :)
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  • Bunny89 3 years ago
    Hello,
    I read your recipe for ajvar. I'm macedonian and i really like you explain it. I wanted to ask do you know where can i find macedonian ajvar in Michigan, becaouse i found some turkish ajvar but is :(( ... Macedonian is the best!
    Thank you!
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  • elgourmand 4 years ago
    Talofa, Bonjourno, Gday and thanks for saying yes to my invite. I think recipes and cooking should be fun (heck, I think life should be fun) and that a little madness is a good thing. Looking forward to swapping recipes and ideas. Keep on cookin and Goza la vida! (Enjoy the life!) RJ
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  • elgourmand 4 years ago
    A great batch of recipes. RJ
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  • howiej 5 years ago
    Yeah, you have a different Jewish cookbook than I do. But it probably doesn't matter much. Mine is international cuisine as well. That's probably why I chose it as well as the fact that it was in the Bargain section at Borders. I really like it though because every recipe has a picture and I've really enjoyed several of the recipes I've used from that book.

    I'm responding to a post long ago.
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  • annastasia 5 years ago
    I am looking forward to your recipe for the preserved lemons!
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  • heatherbudapest 5 years ago
    I made the lemons!!! and OMG they are amazing!!! Will have to post my recipe soon. We roasted a chicken with pieces of them and there were rave reviews all around :)
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  • onionator 5 years ago
    Hi Heatherbudapest. I was first attracted to your Spicy Corn, Sweet Potato, Cilantro soup, which I'll be trying soon. I've been making yogurt now for about 6 months, and have had the desire (but not the ambition) to make preserved lemons. Have you done the lemons yet?
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  • blueeyes68ky 6 years ago
    Hello, thanks for being my cooking friend.
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  • auntybea 6 years ago
    Have you made your Moroccan lemons yet? I have a great recipe for them if you need one!
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  • dianer 6 years ago
    How much ricotta does a gallon of milk yield?
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