My Latest Recipes 31
  • Slow Roast Lamb from jeef_boner in Auckland, NZ.
    Slow roasting works great with cheap cuts of meat. Sadly none of my local butchers had a shoulder of lamb so I settled for leg! ...
  • Roast Chicken With Stuffing from jeef_boner in Auckland, NZ.
    I rue that there is no 'English' cuisine style, o which this belongs. Stuffed roast chicken is an easy, easy Sunday night feed ...
  • Salmon And Feta Muffins from jeef_boner in Auckland, NZ.
    In NZ we're lucky to have farmed king salmon available at great prices, and when the cold smoked slices are on special we go nuts ...
  • Chicken And Sweet Corn Noodle Soup from jeef_boner in Auckland, NZ.
    Simple weekend lunch for us. Use my stock recipe or substitute the best chicken or vegetable stock you can find! My wife keeps t...
  • Creamy Mint Salad Dressing from jeef_boner in Auckland, NZ.
    A creamy variation on a French classic that I fixed up to go with a fresh lamb salad. Lamb was loin, cooked kebab style on the BB...
  • Honey Cornflake Cupcakes from jeef_boner in Auckland, NZ.
    A childhood memory prompted a web search. Pretty much all the recipes wanted cocoa but I adapted this one from many... A hit with ...
About Me and My Recipes Leave a Message
Add a Link?

Post a link to a recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message ✔ or cancel
  • mommyluvs2cook 4 months ago about Quesadillas (spinach and pine nut)
    Yum Yum!! Very simple yet so good :) Added a review in Keni's IMI post --------> Jeff Boners
    3/2/14
    Flag
  • gooch650 1 year ago about Roast stuffed leg of lamb
    nice one. love the stuffing idea.
    a good 15 min and shes away in the oven and im man of the hour
    keep it up champ. ;-)
    Flag
  • notyourmomma 1 year ago
    Thank you. I love this stuff.
    Flag
  • elgourmand 1 year ago
    Right you are Jeef. Tweaking is a time honored tradition. RJ
    Flag
  • brianinphiladelphia 1 year ago about Best Hotdog Onions
    making sausage and canned bake beans tomorrow night and your ONIONS!!!!!
    Flag
  • brianinphiladelphia 1 year ago about Salmon And Feta Muffins
    sounds great thankyou for posting i cant wait to try it,even though i'm not a great baker! i mean who doesnt love smoked salmon and bleu cheese!!!!!!
    Flag
  • elgourmand 2 years ago
    However you need to tweak it. This is a basic teriyaki sauce and I don't think I ever make it exactly the same way twice. Enjoy. RJ
    Flag
  • elgourmand 2 years ago
    Yo Jeff: Thanks for stoppin by to have a look at the stuff. It did come out an awesome mac & Cheese. The tenderizing thing has worked with everything I've tried it on. RJ
    Flag
  • fishtrippin 2 years ago about Chicken And Sweet Corn Noodle Soup
    We love to slurp! I'll try this some cool evening, maybe add a little fresh ginger. Thanks!
    Flag
  • elgourmand 2 years ago
    I've done that a couple times but I prefer the simplicity and flavor combo of the original recipe. Actually, I've tried several tweaks over the years but always go back to the basic recipe. However, whatever floats your boat and if that's cumin, go for it. Just enjoy. RJ
    Flag
  • keni 2 years ago
    Hey Jeff! Thanks for the comment on the Chicken Keniev :) I hope you get a chance to try it!
    Flag
  • gkwillow 3 years ago
    Thank you so much for visiting the recipe and taking the time to comment! Yes, agree that there are many other ways you can make this to "fit" your menu - or even add-ins like bacon or hard boiled egg or other veggies... it is truly a building block. Thanks again. (I'm a little jealous of your avatar as it is snowy and cold here and I've already had enough winter - ready for spring and summer to come again!)
    Flag
  • valinkenmore 3 years ago
    Thanks for the comment on the Edamame salad. I get our Edamame from Trader Joe's and always buy the shelled kind - easy to make this salad with those. I also get my White Balsamic there - been experimenting with different versions of salad dressings - it is truly great!
    Flag
  • elgourmand 4 years ago
    Thousands of variations on this. It's just a no brainer sauce. Thanks for checkin up. RJ
    Flag
  • elgourmand 4 years ago
    I hear you on the future use thing and I do use it for that but also to share recipes. That's what knowledge is for. I get some great ideas from other foodies. If I just wanted to create a data base why bother with the net? It's also true that some folks (probably really nice folks) up here have skins that are way too thin. Then there are clowns like mrfoodfan who want to crawl out from under their rock, throw stones and not be seen. Throw stones if you like but stand up to do it; or stay under your bloody rock.
    Flag