My Latest Recipes 5
  • Bagna Cauda from pinotnoir in HESPERIA, MI.
    This is an Italian traditional hot dipping sauce which comes from the Piedmonte area of Italy. This sexy dish is served from a fon...
  • Mexican Coastal Tuna from pinotnoir in HESPERIA, MI.
    This is an original recipe I stole from my cooking club tour guide/chef friend Topher. He would be honored to have it published I'...
  • Pad Thai Vegetarian Zinger from pinotnoir in HESPERIA, MI.
    Another Pad Thai you say. But this one is really tasty, contains no meat, is better than most and fun to make in so little time. V...
  • Quiche Le Poodle from pinotnoir in HESPERIA, MI.
    This is a light fluffy Quiche that has a little zing and spinach and spice to make your libido sing....
  • Salpicao Brazilian Salad from pinotnoir in HESPERIA, MI.
    This salad is the salad to end all salads. It takes some time and effort but is an impressive mix of meat, fruit and vegetables an...
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  • sephiroth838 2 years ago about Bagna Cauda
    I'm from central IL and my family has always made it differently.
    1/2 lb butter
    1 can anchovies
    4 cans cream of mushroom soup
    6 heads minced garlic
    1 pint of heavy cream or half and half

    Melt butter in pan, put in minced garlic, slowly cook butter/garlic until butter goes partially/completely clear, stir to prevent burning of butter.
    Put 4 cans of cream of mushroom soup into crockpot on high setting, mix in cut up anchovies.
    Then slowly stir in butter/garlic mixture with the cream into the crockpot. Continue to stir until evenly mixed, then put crockpot on low for 2 or so hours.

    Enjoy with bread or raw veggies (particularly cabbage).
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  • mrjwjohnson 3 years ago
    Thanks for the comment on the Venison Stew. I glad you enjoyed it.
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  • krupa 4 years ago about Pad Thai Vegetarian Zinger
    Fish sauce is not vegetarian!!!
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  • elgourmand 4 years ago about Mexican Coastal Tuna
    I like this but fresh fish is something we got heaps of here. Have you ever thought of trying this with fresh cubed Bonita or Yellowfin? The lemon juice WILL cook it and you will have a totally new dish. I'll give it a go and let you know how it turns out. Goza la vida! (Enjoy life!) RJ
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  • oldgringo 5 years ago
    Hi pinot noir.

    You are named after my favorite varietal wine. Sorry to have taken so long to get back to you, but I have been a bit under the weather.

    I am delighted to have you for a cooking buddy and I am flattered by your comments. If I can be of help, email me at oldgring@cableon.net and I'll get back to you ASAP.

    Richard
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  • lilliancooks 5 years ago about Bagna Cauda
    My husband loves Anchovies, so I know he would love this!
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  • valinkenmore 5 years ago about Bagna Cauda
    Wonderful - haven't had this in a long, long time!
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  • hot_it_up 5 years ago
    When you see a recipe you like. There are options on the top right that allows you to flag and save recipes. On your my stuff page you will see recipe manager. Click on this. The help option on the top left will show you how to file saved recipes. Thanks for the friend invite and hope this helps you.

    Jeff
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  • barbiemensher 5 years ago
    Hello first friend! Your group sounds awesome. I wish I had something like that around here. So tell me, (if/when you have time) which of your dishes won you the gold stars? I'd love to see a typical menu for one of your gatherings (or all of them, frankly!) If you feel like sharing, pass them on to me via my inbox. Welcome to the wide world of GR.com. And great pic, btw. ;)
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