About Me and My Recipes Leave a Message

• thegoldminer 2 years ago about My Homemade Toffee
  I just made chocolate chip cookies and Andes makes their mints in a bag,
  all crushed up,
  would love to pour a bag in this recipe and I just might!!!!!! JJ
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• thegoldminer 2 years ago
  http://www.grouprecipes.com/prime-rib --new pics and video--https://www.facebook.com/photo?fbid=10161369052639893&set=pcb.10161369053219893 -FB John Birdman Joseph, enjoy. JJ
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• Prmath 6 years ago about Fried Mullet
  Salt and pepper your mullet fillets and Don’t forget the backbones........then salt and pepper your CORNMEAL..if you think you put too much black pepper..... add some More😄.. then slice an onion, put it in the hot grease start cooking
  OBTW, the cook gets the cooked onions
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• CherylsCookingNow 8 years ago about Italian Sausage and Pasta Soup
  This was really good! I did substitute chicken broth for beef broth. I'll be making this again!
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• DIZ3 9 years ago about Twice Baked Potatoes with Broccoli
  IMI review Twice Baked Potatoes With Broccoli
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• DIZ3 9 years ago about Twice Baked Potatoes with Broccoli
  MMMmmmm!!…..is right. Twice baked potatoes are always good, but the addition of broccoli makes them even better. I had an already baked potato and leftover broccoli that I wanted to use, so I mashed up the center and added all of the ingredients without measuring. I also added a dash of onion powder as a personal preference. Popped in the oven and baked until it was heated through and the cheese melted. So good and such a great addition to any meal.
  9/28/15
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• Admobeer 10 years ago
  Sorry I missed this. You are certainly welcome. bty, your "My Famous Green Beans" are the bomb. No one ever expects the flavors they deliver. Thank you. Hope all is well.
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• Admobeer 11 years ago
  My pleasure. You have contributed a ton of great recipes and I enjoy reading them. Our taste buds are very similar. I need to share more of mine and hope you will try.
  Good eats Chef.
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• elgourmand 12 years ago
  Welcome back. What have you been up to? You going to start posting again? I'm over due to create something, maybe this weekend. Take care. RJ
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• elgourmand 13 years ago
  Hay Irish: Sorry to hear you been under the weather but glad you're gettin better. Things around here are about the same. When you gonna post some new recipes? You take care. RJ
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• cookingfun 14 years ago
  I found your tamale recipe, noticed your beautiful face in your picuture and browsed your other recipes. All of the above are very impressive. I'll have to try the Mooccan Chicken Stew. Thanks for sharing.
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• elgourmand 14 years ago
  Hay Irish: Well, I came back off walkabout before I should have. Walkabout shouldn’t be hard but in Samoa it’s difficult to actually disappear for any length of time; it’s a smallish place and I’m a white guy in a brown place; plus too many people know me. The hard part about walkabout here is that you keep getting told people need this or people need that and you have to take care of it. So, I came back and then, after a couple days, it was back to walkabout. Now I reckon it’s time to ease back into the flow. I haven't posted anything in donks and have no great ideas at the moment. Just have to see what comes up now that I'm in a proper kitchen again. Hope you are well and happy and looking forward to your new posts. RJ
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• ralphdunlop 14 years ago
  mussels in garlic butter - amazing
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• elgourmand 14 years ago
  Sorry lady. I decided to go walkabout. There is an old Australian Aboriginal practice called “Walkabout”. When they get fed up with the whole thing they just pack a small swag and wander off into the bush for a month or two years. When I first discovered walkabout, some 40 years ago, it seemed a good idea; so I do that now and then. When walkabout time comes you just do that; no farewell party, no champagne just go and let the world take care of itself. I usually leave a note. This time I forgot the note. Hope you have been well. RJ
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• impssweetp 14 years ago
  I was just running through your recipes and they are so inviting. Plan to spend some time making selections and incorporating them into meal plans. Thanks so much, gal; you are awesome.
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