About Me and My Recipes Leave a Message

• chuckieb 6 years ago about Cilantro-Lime Rice
  Not a whole lot of flavour. Not sure that I`d make it again. I`m not good at cooking rice so user error is involved. :) More in IMI11
  Coriander Lime Rice
  06/12/2018
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• mommyluvs2cook 8 years ago about Cilantro-Lime Rice
  Really good, serving size off for us and needs a little salt. End result (after salt) was delicious :) More in the IMI group --------> Cilantro Lime Rice
  9/20/16
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• chefloren 14 years ago about Cilantro-Lime Rice
  Thank you for sharing
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• duckflesh 14 years ago about Bagel Dogs
  This worked out really well. The dough ended up needing a lot more water than suggested, but I suppose that happens. I tried skipping the boiling step for one of them and it was still good, but the dough was a little less soft and tender--so I do recommend the boiling. I believe cooking time for me was about fifteen minutes.
  
  I used garlic powder and poppy seeds for topping, both turned out well.
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• chuckieb 14 years ago about Basil Corn Off the Cob
  Looks yummy. Shall try!
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• lincolntoot 16 years ago
  Thanks for being my new cooking buddy!
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• decobabe 16 years ago
  I read your note on Expats Group. I wanted to tell you that we in Italy have started an initiative to introduce great American food to Italians, so every Friday someone from our group posts a recipe with the substitutes she's worked out, which is great for expats, and then writes the same recipe in Italian using metric measurements. Check it out at http://www.judithgreenwood.com/thinkonit/ any Friday-- and there's a list of all the recipes already submitted there, too.
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• jo_jo_ba 16 years ago
  Hey, have a great Easter weekend!! Take care. -Sarah
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• invisiblechef 16 years ago
  Hello this is a about your question on what is aluminum free baking powder, it's a form of baking powder you can find in your health food isle, I choose to use it for health reasons. There is research showing that that virtually all Alzheimer patients have abnormally high levels of aluminum in their brain, so I use glass cookware, along with my amber pots to cut out a lot of aluminum ( extra) too. I won't go to much into it, you can do the research if you like. Sorry it took so long to get back to you, there is a glitch here and I don't see the replies or comments made to my recipes right away, sometimes not at all I only notice if I go back to look up one of my recipes.
  
  _Marie
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• rml 17 years ago
  So is it safe to assume that you're a Trekkie/Trecker? Live long and prosper!
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• peetabear 17 years ago
  I understand your frustration.. like I said when I joined the Gluten Free group I didn't expect just any recipe that had no wheat... I wanted recipes that helped me make the things I could no longer have.. bread, cake, crackers etc. so I started my own group that deals with just that... why don't you do the same.. you set the guide lines etc.. I hope you do it.. I'm sure you will do a great job..
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• rml 17 years ago
  I have to ask.......what is your avatar? Also, you have great recipes...Thank you for sharing. Hopefully no hard feelings concerning the vegetarian recipe topic. I understand your point, but honestly I'm grateful that all of these wonderful people are willing to share their recipes. I hope you start your own Vegetarian Group. You can set the rules and control the recipes....I'd love to join!
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• pleclare 17 years ago
  Thanks for adding me to your list
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• mellian 17 years ago
  Secret ingredient: cocoa? (grin). It's amazing how "rich" it makes the chili. And, of course, the beer!!!
  
  Thank you for the comment!
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• vindee 17 years ago
  Thanks for being my cooking buddy :0)
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