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  • pwydra 2 years ago about Maple Cured Cedar Planked Salmon Or Tofu With Chipotle Glaze And Blueberry Pico
    This was really good. We just made this and it was one of the best salmon recipes we've tried. I even forgot to put the glaze on at the beginning and it still rocked.

    My only change would be that you don't need more salt after brining the salmon. Oh, and maybe wear gloves while mincing the jalapenos.
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  • othercookie 3 years ago about A Super Fresh Asparagus Soup
    Yes, where is the recipe? Duh!!
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  • saniaa 3 years ago about A Super Fresh Asparagus Soup
    Where's the recipe?
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  • mamato4 3 years ago about Popover Banana Muffins
    By far the best muffins I've ever made for my family! yummy..
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  • hexinfinity 4 years ago about Kick Ass Mexican Black Bean Burger
    Here is the recipe, pasted from the link provided by Dione73:

    Serve this on a toasted onion bun, spread with yellow mustard. If you wish, top with sharp cheddar cheese, sliced red onion, sliced tomato, few leaves of cilantro and drizzle with bbq sauce.

    15 oz. can black beans, drained and rinsed
    1/2 red bell pepper, finely diced
    1/2 small red onion, finely diced
    1 clove of garlic, minced
    1 egg
    1 T. chili powder
    1 t. chipotle powder
    3/4 c. panko breadcrumbs (can use regular )

    Preheat grill.

    In a medium bowl, mash the beans with a fork until paste like.

    Add chopped vegies.

    Crack egg over everything.

    Toss in your spices.

    Mix slowly and incorporate panko until it takes form.

    Divide into 5 equal portions and form patties.

    Wrap in tin foil.

    Grill for 10 - 15 minutes until good crust forms on the outside.

    Serve on bun with the fixings mentioned above.
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  • housewifey84 5 years ago
    Hi I'm new around here and I was browsing recipes and came across your Mexican Black Bean Burgers, they look delish and I'd love to get the recipe but it's gone! Could you repost it or send it to me? TIA :)
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  • ldd 5 years ago
    Looking for the Rustic Mexican Pasta Recipe. It does'nt show up and I wanted to make it for Monday 8/11/o8 Potluck. Thanks I hope you can email it to me. ldinger8@yahoo.com
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  • shecooks4u 6 years ago
    I cannot see your black bean burger recipe only pics? thanks in advance for helping me find it!
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  • blueeyes68ky 6 years ago
    Thanks for being my cooking friend.
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  • sparow64 6 years ago
    Sorry to be so late answering, I just saw your questions on My Dad's Slaw. Dill salad cubes are with the dill pickles in the grocery store, and they are just dill pickles that are chopped small, not as fine as relish. Some brands have a little pimento in them. You can just chop dill pickles, as well. Thanks for checking out the recipe!
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  • pattycake 6 years ago
    Hi there Lollya, thanks for the invite. I like your blog!
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  • krumkake 6 years ago
    I WILL check out that blog spot - thanks! And "ketchup" Old Dutch??? I'm a mustard girl, so I'm not sure how I'd like that flavor...funny they never came up with a Swedish Sausage or lutefisk flavored chip, being from MPLS and all...maybe I should send them my idea?!??
    PS - just posted a comment on your blog - let me know if you didn't get it...I was having some "issues"...
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  • krumkake 6 years ago
    LOLLYA!! So nice to see you around these parts!!! How are you doing? WHAT are you doing? I have been asbent for most of this year, but I just quit my old job and started a new one today - SO MUCH better...will have a real 8 hour day, with no long eve and weekend hours - I will get my life back again...woo-hoo...more time to play on here. I've MISSED your great veg recipes - i hope you're feeling better and ready to post some more recipes for me to drool over! How's Mpls?...haven't been there for several months...
    PS - and yes, chips on tuna or egg salad is THE best, especially when it's OLD DUTCH potato chips!
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  • netty_angel 6 years ago
    Definitely happy that spring is here.
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  • netty_angel 6 years ago
    RYN: Thanks for your Tuesday Greetings:) Just so you know I used to live in MN, too several years ago anyways.
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