System
This is a system account and does not represent a real person.
About
- Username
- System
- Joined
- -
- Visits
- 0
- Last Active
- -
- Roles
- No Roles
Comments
-
I don't trust any recipe with soap in it.
-
Oh, don't miss out on hot pepper jelly (different that jalepeno jelly?). Cook some carrots down until tender and only 1/2 cup of water is left, then add half a small jar of hot pepper jelly and a Tbsp or so of real butter. Mix until the jelly and …
-
Well, aren't you just the nicest cruise planner I ever met! May I suggest that you assign James and Don together?
-
Gene, I've never heard of most of that stuff, let alone pronounce it. What if my 'deck buddy' and I dine and sip together? Who makes the assignment?
-
You're so nice. That's so sweet of you. I'll call when I'm in the neighborhood.
-
Never had a Bloody Mary but this sounds like I might try it. Also rich in antioxidants. Mmm. To my health!
-
Whew! There's some real quality education goin' on here. Beware of people who go into the drug stores and buy up all the nighttime sinus meds by the dozens. Follow them home and check out their kitchen. What chicken recipe?
-
Some people are offended by the word 'snot.' You see why people like to migrate to small towns? For peace and quiet, right? Helloooooo!
-
. . . in a Volvo?
-
Being a native Ohioian, I too pronounce it like "Brahts." When I hear 'brats' (as spelled) I think of unruly children. Now if you're using an German or Serbian accent, roll the 'r' and say 'bddahtz.'
-
I made these yesterday and they are super!! A great hit. I altered the recipe by just a tad. I puree'd the whole orange and used it instead of the rind and juice only. I added about 2 tablespoons of pineapple/orange juice and 1/4 tsp of vanilla.…
-
I'm going to try this but why are they Ohio cookies?
-
No toast or cheese. The best would be a rye bun with a thin slice of valdalia onion. Don't have this before a date or any other event when you may be up close and personal. Okay to have with Miller Lite.
-
At what time of year or date do you consider venturing across the line again? I got left out of the cruise. But now the Braunsweiger Ball? I thought nobody liked braunswiger but me. Lots of mayo on rye, mmm. I'll try these recipes and not te…
-
No Serbian recipe I ever collected ever had prunes. I figured all along it must be a Southern 'thang' as they say. Now, carp? Both Serbian and Hungarian. But as with any other Hungarian recipe, it's loaded with paprika and probably has fried oni…
-
I'll try to help. First what you do is use a medium flame. Use butter and make sure the egg is not stuck. Using swift wrist action, pull the skillet toward you, then in another quick move push the skillet away then up from your body. Drop th…
-
Oh whoa!! I've never pushed food with my thumb. It was bread or a bread-like product and only the last two ungettable morsels, which the forum determined was an acceptable table manner. And be fair. We never mentioned pushing with chicken b…
-
I'm responding to the very beginning of this thread. Buyer beware! In near disbelief, I found three iron skillets in a Goodwill store. I recognized them from the descriptions on this thread so I scarfed them up. I carefully followed the direc…
-
It's a little 6" pan. Not that heavy. C'mon. Two pounds at the most. I don't mind the challenge. I can back it up.
-
Well, I have to admit that since this thread I've collected three iron skillets and am quite proficient at using them. I fry eggs without them sticking and can even flip one in the air without breaking the yolk. Best skillets I ever had. Now i…
-
But I don't sail the skipjack singlehandedly! This new way of cooking and cleaning frying pans is foreign to me. I set the smoke detector off using my regular cookware! Ugh. I'm due for a new microwave.
-
Did you try leaving it on the remote control or taped to the cookie jar or telephone?
-
I was just contemplating buying a new set of T-fal cookware. I may try an iron skillet first since I'm into this new 'cooking thing' as my family calls it. Ha, they're taking the bait. Once they get hooked on these new recipes, I'll leave a note …
-
Thanx, Whirlwind! This is the second recipe I've collected today. I just love those one-pot recipes! I'll let you know how we like it!
-
Waitaminit! I cooked a hamhock once. I think it was Easter of 1982. I think that's what it was. I tried to make cornbread too! The carp liked it. Best doughball we ever made! Of course, now that I live South of the Mason-Dixon line I make the…
-
Wo! I'm the 'queen of one-pot.' All I need is a deep Pyrex baking dish and a slow cooker. I'm trying new things these days but have not aspired to the level of 'real cook.' I will, however, get an iron skillet. I hear it's the best way to cook. …
-
Great recipe, Safety. But I don't know how in the world you can flip over a recipe with 12 scrambled eggs. You're better than I am. I had to put another skillet on top and flip both pans over. It stuck and got a little mangled. The cheese; howe…
-
I'll try it this weekend, Safety. My way to cook - easy and one pan! (and sounds good!)
-
Great recipe, Lon. I made this Saturday and there were no leftovers! Anything in one dish is my kind of cookin'. Thanx!
-
Cake pan size? I'm just a guy, what do I know about cake pans? Just kidding, good question. Something in the neighborhood of a standard 9x11 or 9x12 rectangle cake pan will suffice. If the pan is a little large, the over-all dish will be slightl…