My Latest Recipes 3
  • skewered shrimp in a walnut pesto from scotslass in Lexington, MA.
    We discovered my 18 month old did not have a nut or seafood allergy after (unbeknown to us) consuming a skewer of these! The waln...
  • Chicken and Mushroom Pizza with Cilantro from scotslass in Lexington, MA.
    This white pizza is easy to prepare as you can use a pre-made base and cook on the grill. I like to add a shot of fish sauce to th...
  • Goan Beef Curry from scotslass in Lexington, MA.
    Not a typical Indian curry as it uses beef and coconut milk. Don't let the long list of spices put you off. This could be a useful...
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  • elgourmand 4 years ago
    You hidin out or what? Come on back. RJ
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  • 22566 4 years ago
    Thank-you for visiting the 'Chocolate and Cointreau Mousse' recipe.

    Kind Regards

    Joyce
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  • 22566 4 years ago
    Thank-you for viewing the 'Clink' recipe.

    Kind Regards

    Joyce
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  • ahmed1 4 years ago
    Thanks alot K for your great feedback on my Milk chocolate tart...I really appreciate it. And yes I like to use Valehrona chocolate or Balcolade. They are made specially for dessert making, but you can find them in some markets.
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  • 22566 4 years ago
    Please refer back to the recipe in question...'Fretting Fixings' and your will find a picture of a dressed foul,with arrows indicating where one would find said oysters on poultry.

    Thank-you for your inquisitiveness.

    Kind Regards

    Joyce
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  • 22566 4 years ago
    The oyster of a chicken is considered a delicacy by some...me included.

    It is a crying shame that this wonderful flesh gets thrown out alot of times with the back of the chicken,they rest in-sort-of a socket or a pocket,if you will,nicely shaped and wonderful to eat.
    Thank-you for viewing the 'Fretting Fixings' recipe and your inquiry into the chicken oyster...I am in hopes that this answers your question sufficiently.

    Kind Regards

    Joyce
    Flag
  • nadaism 4 years ago about skewered shrimp in a walnut pesto
    That's a huge relief wih bubs. Like the simplicity of this recipe.
    Cheerfully !!!!!5
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  • alisdhair 4 years ago
    From Scotland to New England? Try from Ireland to Omaha Nebraska where I am now!! I have not only eaten but made haggis. I think the stuff over in the States is marked not fit for human consumption.
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  • elgourmand 4 years ago
    Thanks!
    You feel the pressure with that first recipe selection!!!
    K.


    Tis only my opinion but "don't get tense". Don't worry about the rating thing. As you can see from the ratings my stuff gets, I don't. The people who hand out bad ratings are usually not that talented; just cook book copy cats who don't create anything. In general, the creative cooks give good ratings or none at all. Judge your judges. You aren't on trial here so just let it hang out and have fun. "Aucun plan de bataille ne survit contact avec l'ennemi" (no battle plan ever survives contact with the enemy), and this is usually true of recipes and good cooks. RJ
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  • elgourmand 4 years ago about Goan Beef Curry
    This looks good. I am shamed to admit that I use a curry powder that we get from Fiji, which is just down the road, so to speak. Fiji has a large Indian population and the curry powder is great but I like to go from scratch. Some of the spices you use will be tough to get here but I can send to Fiji for them. Coconut cream (peepee)is something we add to a lot of dishes and we get it fresh and super rich, from the tree. Thanks for the post; a new project is born. RJ
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  • elgourmand 4 years ago
    I have said a little madness is a good thing. Authentic Roman Garum is a little madness. Yes, I made this once, a few years ago. I didn't actually expect it to be edible but it was quite good fish sauce. These days I do the cheap, fast and easy one at http://www.grouprecipes.com/112760/cheep-fast-and-easy-garum-fish-sauce.html This makes a really nice fish sauce that doesn't have a bunch of "stuff" in it. Catch ya later. RJ
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  • clbacon 4 years ago
    Love your recipes! Thanks for the buddy invitation! I look forward to popping up on many more recipes with you!
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  • elgourmand 4 years ago about skewered shrimp in a walnut pesto
    Good news for your little one. Ho, life without walnuts could be a drag. Nice recipe; simple, easy and delicious. I may be forced to put a mushroom cap between the shrimp. Thanks for the post and welcome to GR. A great spot. RJ
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  • scotslass 4 years ago about Goan Beef Curry
    Thank you. I am noticing a few dairy free etc etc recipes on your page. As the dietitian, always interested in why! Or ,feel free to tell me to mind my own!!!!
    Where are you that it is so cold?
    From Scotland to MA, I always wear thermal. I thought I was immune to cold-hey you learn your lesson!!!!
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  • tinadc 4 years ago about Goan Beef Curry
    Yummy it is soooooooo cold here now, perfect to warm me up great recipe.....*****high 5
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