My Latest Recipes 117
About Me and My Recipes Leave a Message
Add a Link?

Post a link to a recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message ✔ or cancel
  • Good4U 1 month ago about Bean And Garlic Sausage Cassoulet Flag
  • AMERICANinFRANCE 11 months ago about Cream Cheese Jalapeno Poppers
    These look just like the poppers I used to buy frozen, pre-deep fried. You heated them on a cookie sheet in the oven for six min, turning them half way through. They actually POPPED open during the process. I live in France now, and miss my routine of saturday morning poppers. One brand I used, came with a rasberry dipping sauce. Sounded bizarre to me, but turned out to be an incredible mixture of flavors. If I can find local fresh Jalapenos, I will give this a go and return to rate the recipe. I may have to use another kind of peppers. I found some grown in Spain that are similar to jalapenos. Thanks for making my mouth water.
    Flag
  • pointsevenout 1 year ago about Eggs Benedict
    Nice.
    See Eggs Benedict for more.
    Flag
  • firefly1818 1 year ago about Lemon Stuffed Chicken
    It was very good! Thank you!
    Flag
  • Rocky37167 1 year ago about Tomato Bisque
    This was wonderful. My family is asking when am I going to make it again.
    Flag
  • beautidiva 2 years ago
    Oooo pretzels would be yummy!
    Flag
  • blondeberry 2 years ago
    http://vegetarianfoodadventures.blogspot.com/

    follow my new food blog
    Flag
  • frankieanne 2 years ago
    Hi there. Can you please clarify the amount of sour cream in your Tiny Twice Baked Potato recipe? Thank you! :)
    Flag
  • shine 3 years ago
    hey :-)
    I was doing some searching online and came across group recipes; thought I would stop in and see what's going on…
    Working on a new project that will be launched soon as a beta test… Are you interested in joining to help? My e-mail: ray@cookingessentially.com
    hope to hear from you soon, and I hope you're doing well!
    ciao
    Flag
  • gkwillow 3 years ago
    Hey, it works. A visual I will not forget. :)
    Flag
  • Rosella 3 years ago
    Hi. I'm very interested in trying your Steak and Guinness Pie. Just wondering how much Guiness should be used. Can't find it in the recipe directions.

    Thank you,
    Rosella
    Flag
  • miki2 3 years ago
    Hi,
    I just joined the Group recipes and saw your posting that you had the original Chart House Squaw Bread which had yeast, honey, etc.
    I would appreciate it if you could share!
    Aloha
    Miki2
    Flag
  • lor 3 years ago
    Hi Sas. Thanks for checking out the Ambrosia Fruit Salad but I don't understand your comment. Could you enlighten me please.
    Take care and enjoy the week.
    Flag
  • sola 4 years ago
    The ginger salad dressing is an old Benihana recipe from the late 80's.Hope you enjoy it
    Sola~*~*~
    Flag
  • lizzconn 4 years ago
    Hi SAS! So sorry I didn't make it onto your blog for St. Patrick's day! Have family staying with me the last few weeks over from LA so a bit CRAZED! However, we did go into Dublin for the parade and it was BUZZIN! Dublin ROCKED! The atmosphere was amazing! Just wanted to say hello.... Liz
    Flag