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  • notyourmomma 1 day ago
    Thank you. It is still a favorite of ours.
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  • frankieanne 1 week ago
    Yeah, me too. I was playing around with mine too much. Draining off the liquid and stuff. I was gone for a few days and when I got back it was all moldy. I may try to find an organic cabbage and try that method.
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  • frankieanne 1 month ago
    I'll let you know if I give it a try. The article said to find an organic, farmers market type cabbage. Seems the grocery store types get washed and he said you need that white powder type stuff that is naturally on cabbages. I know you know what I'm talking about. :)
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  • frankieanne 1 month ago
    A friend who knows I make sourdough sent me an article about it. I am thinking of giving this a try. Sounds pretty easy.

    "But using cabbage is easy—this process is easy and after you pull off a few leaves, you can make coleslaw with the rest of the head.

    Tuck the leaves into a mixture of flour and water—say 2 cups of each—then cover the container with a towel and put it in a relatively cool place. The next day, stir in another half cup each of water and flour. On the third day, do the same. By the third or fourth day, there should be small bubbles dotting the surface of the mixture—the sign that the jump from too-thick glue to living starter has been made.

    Pull out the cabbage, feed your infant starter again with equal parts flour and water, and introduce yourself to the gluten-y offspring you’ve created. If you’re a nurturing caregiver and even occasional bread baker, you can make a lifetime worth of loaves rise with the sugar-eating, carbon dioxide–producing, bread-lifting power of that captured wild yeast."
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  • wynnebaer 1 month ago
    I like it the way it is but I would suggest par boiling it before assembling casserole or maybe try shredding cabbage.
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  • NPMarie 2 months ago
    Gee Points, it's been so long since I made Cabbage Casserole I really don't remember what the texture of the cabbage was like..I sure wish I would have added this to IMI with a review..anyway, I wouldn't care for it if it were still crunchy, so let's say it was pretty tender..maybe chop the cabbage a bit smaller than you normally would so it will cook quicker..let me know how it turns out:-)
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  • frankieanne 2 months ago
    Let me know how it works out! I hope well!
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  • frankieanne 2 months ago
    I think you should double the ingredients. That pizza crust ends cooking up really thin - which is why I like it.
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  • browneyegirl 2 months ago
    I went to look on I Made It & looked at the recipes & I didn't see it there on the Peanut Butter Cup Squares.
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  • browneyegirl 2 months ago
    Thanks
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  • browneyegirl 2 months ago about Meat Balls
    These Meatballs would be great when I have company over.
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  • browneyegirl 2 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 2 months ago about Peanut Butter Cup Squares
    I forgot.I made this on June 2, 2014
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  • browneyegirl 2 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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  • browneyegirl 2 months ago about Peanut Butter Cup Squares
    They were the bomb like Dennis said.I will make this more often.
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