My Latest Recipes 176
  • Chicken Salt from pointsevenout in Athens, AL.
    This is an internet recipe that I found then lost then someone found it for me again. Going to post this so it won't get lost agai...
  • Baked Radish from pointsevenout in Athens, AL.
    Root veggies fresh from the garden are so tasty. If you haven't baked radish before, you are in for a treat. As in potatoes, radis...
  • Spicy Baked Chicken Sandwich from pointsevenout in Athens, AL.
    I like the McDonand's spicy chicken sandwich from the dollar menu but wanted a larger one....
  • Ricotta from pointsevenout in Athens, AL.
    Thanks to David B. Fankhauser, Ph.D. Professor of Biology and Chemistry University of Cincinnati Clermont College http://biology.c...
  • Calcium Chloride Solution from pointsevenout in Athens, AL.
    This is a granular to liquid conversion of CaCl2 for treating milk for cheese making. Thanks to a tip from David B. Fankhauser, P...
  • Cottage Cheese from pointsevenout in Athens, AL.
    I've always wondered why I had to add sugar to store bought cottage cheese to make it palatable to me. Now I know. The astringent ...
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  • jo_jo_ba 1 week ago
    no, lemon juice is only for canning but I do like the little pop of acidity
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  • chuckieb 1 week ago
    Glad you liked the Tomato and Pepper soup Points!
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  • frankieanne 2 weeks ago
    You expertise has been asked for, sir. :-)
    Chuckieb Ginger Sparkles
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  • chuckieb 1 month ago
    Glad you enjoyed the Deviled eggs Points. I knew straight away that the Hot sauce and you wouldn't be good buddies. :)
    Saw in IMI that you're going through some health issues. Sorry to hear that. Adding my well wishes for a speedy positive recovery. Take care.
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  • chinablue 1 month ago
    Thanks! Glad you enjoyed it
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  • chinablue 1 month ago
    Sorry I never replied before! I have trouble finding comments on my page for some reason. We LOVE this bread. Glad you enjoyed it. And thank you for the big ol' 5!
    *S*
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  • chefjeb 1 month ago
    Thanks for the photo on the Eggplant Fingers. I appreciate it. Hope you are doing well!
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  • frankieanne 1 month ago
    I want to try this again with the grapes. I don't know if I have time this year although I still have grapes. I read on King Arthur's Flour site (I think it was) about burying grapes in flour for - oh, I think - a couple of weeks. The flour absorbs the yeast off the grapes. No crushed grapes, no stinky smell. That's what I am thinking anyway. Have you ever heard of this method? Sounds intriguing to me.
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  • frankieanne 1 month ago
    Thank you, sir. I appreciate it.
    I drained off the liquor for two reasons - one being it got rid of the little remaining pieces of grape. The other being I have to admit I was afraid of fermentation! Getting drunk of my biscuits! ha! Plus, the whole thing smelled to high Heaven. Ye gads. I want to try it again. Doesn't the recipe make it sound like a short term sourdough?
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  • frankieanne 1 month ago
    Its OK. Go look again. :)
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  • lovebreezy 1 month ago about Chicken Salt
    Chicken Salt? Never heard of it but does sound good for mashed taters or rice.
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  • browneyegirl 4 months ago about Meat Balls
    These Meatballs would be great when I have company over.
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  • browneyegirl 4 months ago about Peanut Butter Cup Squares
    What ever you do don't forget to add this to I Made It because I had made this.
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  • browneyegirl 4 months ago about Peanut Butter Cup Squares
    I forgot.I made this on June 2, 2014
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  • browneyegirl 4 months ago about Peanut Butter Cup Squares
    Yes I added it to I Made It & Here's the link Peanut Butter Cup Squares
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