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  • laceyworks 2 months ago about Corn Chili
    This was a very quick and easy recipe. The cayenne pepper amount is way too much! No amount of cheese or sour cream toned it down, it was very overpowering! I would start with 1/4 teaspoon and increase in small increments after tasting. I didn't have mexican stewed tomatoes, so I subbed original stewed. I also used 1 cup chicken broth instead of granules + water. I will make this again, but will reduce the cayenne to adapt to our tastes.
  • chefloren 10 months ago about Ritz Mock Apple Pie
    Oh the memories. I was going through my Mothers recipes the other day and stumbles across the recipe she used to use. It was a piece of tattered cardboard, cut from the side of a Ritz box from heaven only knows, way back when. This is one of the classics that should never be lost. When I told our sons about it, they looked at me as if I had a third eye. I am going to have to make this very soon for them. Thank you for keeping this recipe alive.
  • frankieanne 10 months ago about Pancakes
    I opened up the refrigerator and no milk!! I already had everything else all mixed so I used water. They came out great! Not the usual golden brown but still very good. These are pretty sweet, which is OK by me. I notice in the instructions the mention of an egg. Went to and there is supposed to be an egg in this but I didn't see that until after I was done.
    Added a picture and put these in IMI on 1/10/15.
  • Carcassone 1 year ago about Parisienne Clafouti
    This was delicious. I used fresh cherries. It tasted just like what I had in France.
  • pointsevenout 1 year ago about Slow Cooker Lemon And Rosemary Chicken
    Good flavor, mother likes it.
    See Slow Cooker Lemon And Rosemary Chicken for more.
  • tconstantine 4 years ago
    Thanks for the review on my chess pie, my hubby loves it too! I'm not very good at using this site as a social network but trying. Your recipes look awesome, will be back to check them out.
  • dugger 5 years ago
    I am one of your anonymous people you feed. Just now looking around at our new environs. Saw your name and wanted to renew our relationship. May we do that in the future?
  • rottman 5 years ago
    This site appears to be acting up again...

    I left a message on your Penne pasta and Chicken Tenderloins recipe, but it doen't appear to have taken. That's one seriously delicious recipe. I did cheat a bit. I added a 1/4 cup of chopped onions.

    Thanks for sharing it.
  • bobbyc0117 6 years ago
    Hi Lorraine,
    Hope all is well, haven't seen you on in awhile and have been missing your great recipes.
    Kindest thoughts,
  • lovebreezy 6 years ago
    The VELVEETA group has hit 100 members! Thank you for being a part of it. If you haven't stopped by lately, there are so many recipes now -- come take a peek, again.
  • linebb956 6 years ago
    Thanks for the invite. Sorry it took me so long to respond...
  • wynnebaer 6 years ago
    Hope all is well with you and yours....Haven't seen you around lately!!
  • krumkake 6 years ago
    Hey LA, I'm a little late, but thank you for your comments on the strawverry shortcakes...if only I'd known sooner that it would be so easy to make me your hero!!!! I love strawberrues, and the shortcakes were so easy to make from scratch - simple things that we just seem to forget over the years, then they come flooding back into our minds. I grew up on the homemade stuff, and there really is nothing quite so good! Thanks again...Krum
  • donman 6 years ago
    Hi Lorraine!
    Thanks for the kind remarks and the ^5 forks on my "Juicy Oven Baked Steaks Recipe"

    Donman :)
  • sousdrew 6 years ago
    thanks for the request. I have made a career out of cooking, but wasn't until recently that I really become obsessed with food. I work at a museum in Ohio as their sous chef (hence the name;)
    We do our soups from scratch daily, but with the turning of the weather I've been looking for some cold recipes, so thanks for that!