My Latest Recipes 39
  • Poutine Au Poivre from sckewer in Guelph, CA.
    It's fries with steak, cheese curds and au poivre sauce, what's not to love?...
  • Chicken Vindaloo Pot Pie from sckewer in Guelph, CA.
    A restaurant near me added a curry pie to their menu, unfortunately they made the mistake of trying to appeal to non curry lovers ...
  • Tzatziki Inspired Strawberry Mint Dip from sckewer in Guelph, CA.
    The strawberries change the colour and give you a more sweet sour than cucumbers. I'm not gonna claim this is Greek at all, its m...
  • Rice Cooker Marinara Pasta from sckewer in Guelph, CA.
    It occurred to me one day that rice a roni has pasta in it. From thus I realised that it was a fool proof method to get the pasta...
  • Philly Cheese Bunty from sckewer in Guelph, CA.
    I've noticed lately that people have been making a Philly cheese steak poutine. After that I thought, but the Philly cheese steak...
  • Turkey Pinecone from sckewer in Guelph, CA.
    Mostly this is a knife work dish. The idea is to make the drumstick look kinda like a pine cone, mostly it is for looks, however ...
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  • 22566 5 months ago about Poutine Au Poivre
    Nice sounding recipe.
    Thank-you
    Kind Regards
    Joyce
    Flag
  • 22566 10 months ago about Chicken Vindaloo Pot Pie
    Whiners ?
    Maybe it's just a 'Curi' complex :o)
    Have a good 'Sundae'
    Hot Fudge over Vanilla Ice Cream is my favorite :o)
    Kind Regards
    Joyce
    Flag
  • 22566 1 year ago about Rice Cooker Marinara Pasta
    Slow as it goes...on a Swamp Grass :o)
    Reckon it will do...
    That is,if a person has the time and patience.
    Thank-you
    Kind Regards
    Joyce
    Flag
  • lovebreezy 1 year ago about Turkey Pinecone
    I would love to see a photo of this as I am having trouble visualizing what it would look like and how to make the cuts. Interesting recipe.
    Flag
  • 22566 1 year ago about Philly Cheese Bunty
    Yep!
    Kind Regards
    Joyce
    Flag
  • keni 2 years ago
    Love your culinary sense of humor... some very interesting recipes you have... keep 'em comin'! :)
    Flag
  • icecreamuffin 2 years ago
    Oooh, you're right, caramelized cheese is a good idea! I don't have a blow torch, but I could have thrown the pizza under the broiler for a minute. Thanks for your input, I appreciate it!
    Flag
  • psychickaraoke 3 years ago
    i understand that a proper gumbo starts with a roux; that's why this is appalachian gumbo. believe you me, if i had more time, i would have added some fresh thyme to that big pot but tisn't the season.
    Flag
  • 22566 3 years ago
    Thank-you for your visit and comment on the 'Here Tiger
    You have been away for a spell,nice to see you again.
    Kind Regards
    Joyce
    Flag
  • otterpond 3 years ago
    Thanks very much for your tips. I won't do the PAM thing again it didn't do right at all. I'll remove that from the recipe.
    Flag
  • nadaism 3 years ago
    Thankyou for being my Follower - I guess this is a new word replacing the friendly 'Food Friend-Buddy'. Looking forward to trying sharing some recipes. ~Nada~
    Flag
  • barbiemensher 4 years ago
    Thanks so much for the note on the pinwheels! I added it to the Alterations section so others could use the tortilla option. :)
    Flag
  • aussie_meat_pie 5 years ago
    Hey Sckewer, thanks for your comment - hope your having a good weekend ... peace
    Flag