skip to main content

Recipe Share

18 years ago

I saw a link attached to a post that took me to a "recipe share" page but can't seem to find a link to that page other than the one provided in the post. I found a link for "recipe exchange" but that doesn't seem to be the same. I have noticed this same thing before. When I click a link provided in a thread it takes me somewhere that I can't seem to find otherwise. The pages are different colors also. What's the deal???

Sort by:Oldest

Comments (10)

ksrogers
18 years ago
Could be due to 'cookies'. Sometimes a post with a link has a registered account somewhere and they see different info than an unregistered user would see. If you have ad blocking, and pop up blocking like what is in Norton Internet Security, it could be affecting the pages you go to. When a web site is listed, it could have added info following the actual web site, like the following- WWW/BEER-WINE.COM/WINE.ASP, which would show a wine making page, as opposed to the HOME page (deleting the " /WINE.ASP " part). Additionally, different browsers can also affect appearance and colors shown.
ksrogers
18 years ago
CORRECTION:

Could be due to 'cookies'. Sometimes a post with a link has a registered account somewhere and they see different info than an unregistered user would see. If you have ad blocking, and pop up blocking like what is in Norton Internet Security, it could be affecting the pages you go to. When a web site is listed, it could have added info following the actual web site, like the following- WWW.BEER-WINE.COM/WINE.ASP, which would show a wine making page, as opposed to the HOME page (deleting the " /WINE.ASP " part). Additionally, different browsers can also affect appearance and colors shown.
Related Discussions
Recipe Share
Q
Comments (88)
Grilled Tomato Sauce From Steven Raichlen Like soup, tomato sauce is one of the dishes you're least likely to think of grilling. But there is a powerful reason to try this sauce. Beyond the mere novelty factor, grilling imparts a gutsy smoke flavor to the sauce and heightens the natural sweetness of the vegetables. Don't take just my word for it. For thousands of years, Mexicans have grilled tomatoes, onions and peppers to make rich-tasting salsas. I have adapted the technique to make an exceptionally flavorful tomato sauce. Serve the sauce over grilled polenta, with any simple grilled fish, or with just about any cooked pasta. Makes about 3 1/2 cups. 5 lucious, ripe red tomatoes 2 - 2 1/4 pounds total, cut in half crosswise, and stem ends removed 1 medium size white onion, peeled and cut into quarters 1 rib celery 4 cloves garlic, peeled and skewered on a wooden toothpick or small bamboo skewer 3 Tbs. extra virgin olive oil 1 tsp. oregano 1/2 tsp. hot pepper flakes 1 bay leaf 6 fresh basil leaves coarse salt (Kosher or Sea salt) freshly ground black pepper 1/4 to 3/4 cup chicken stock, vegetable stock or water Cook the tomatoes, onions, celery and garlic in greased and preheated grill (George Foreman grill) until nicely browned. You may need to cook the vegetables in more than one batch. Transfer the grilled vegetables and let cool. Finely chop the onions, celery and garlic by hand or in a food processor. If using a food processor, run machine in spurts. Heat olive oil in large non-reactive sauce pan over medium heat. Add the chopped onion, celery and garlic, oregano, hot pepper flakes and bay leaf and cook until lightly browned, about 5 minutes. Coarsely puree tomatoes and juices with the basil in a food processor. Add the tomato mixture to the sauce pan, with the vegetables. Bring to a simmer over medium heat, then let sauce simmer gently until thick and richly flavored 8-10 minutes. Season with salt and black pepper to taste. The sauce should be thick but pourable. If it is too thick, add a little stock or water. Remove and discard the bay leaf. The sauce can be refrigerated, covered up to 4 days. Or frozen for up to 2 months. Let the sauce come to room temperature then reheat it in a non-reactive sauce pan over medium heat, stirring often.
...See More
Trying again for the recipe sharing thread......!
Q
Comments (2)
Fig and Goat Cheese Canapes INGREDIENTS: 1 baguette 1 cup fig jam 12 ounces goat cheese, crumbled Honey, to drizzle (optional Â¡Âª very sweet!) DIRECTIONS: 1. Cut baguette into 1/2Â¡Ã¥ slices, discarding the ends. 2. In a large toaster oven set to low heat, or conventional oven heated to 275 degrees, toast bread for about 5 minutes, just for crispness. 3. While the bread is still warm, spread each slice with about a tablespoon of jam. 4. Drop goat cheese crumbles on top of all the slices, roughly evenly. 5. Drizzle with honey if desired, and serve!
...See More
RECIPE: Have recipes to share
Q
Comments (3)
I second the tom parm. I just made a green tomato parm 2 nights ago. It was Fantastic! I accidently knocked off 2 green tom's off a plant and decided I'd try something different. I dipped in egg batter, coated in crumbs and baked at a high temp to stay away from oil (breading sucks the stuff right up) and than layered the breaded tom with a low fat ricotta and topped off with low fat mozzerella cheese and red sauce, baked it and it was wonderful.
...See More
recipe sharing,week begining xxxxx ???
Q
Comments (4)
I love cooking almost as much as I love eating. Tomorrow I'm having a belated 23rd birthday party for my younger daughter. Making Julia Child Coq Au Vin, mashed potatoes and green beans, plus birthday cake. Lucky I have all the ingredients on hand. My "recipe" includes canned chocolate fudge frosting.
...See More
breasley
Original Author
18 years ago
The link I was referring to was in the "fried green tomatoes" thread. It was to a gardenweb page.
breasley
Original Author
18 years ago
The "fried green tomato" thread is on the "growing tomatoes" page.
annie1992
18 years ago
breasley, that "recipe share" can be found in the "conversations" section of the "tomatoes" page.

If you go to that "tomatoes" page, right at the top of the Messages section, you will see Messages, then "On topic discussions". Right behind that in brackets you will see "Switch to: exchanges/gallery/conversations". If you click the conversations button, that's where Barb put her "recipe share" thread. She put it there because it isn't, technically, about growing tomatoes, it's about cooking and eating tomatoes. The gallery will have pictures and the exchange is for those who want to swap seeds.

You can get there from here by clicking "Vegetables", then "tomatoes", then "conversations" and finding the thread.

I hope this helps, it's all a matter of navigation around the site, which gets a little cumbersome at times. I find that if I really like a "place", I save it as a favorite and don't have to click three or four places to get there.

Annie
ksrogers
18 years ago
The 'Favorites' term (used Internet Explorer) its defined as 'Bookmarks' in Netscape.
breasley
Original Author
18 years ago
Thanks Annie! That's what I was missing.
annie1992
18 years ago
breasley, you are so welcome. Sometimes the navigation here is as complicated as the search function. :-)

Annie
btcrocker
17 years ago
I am looking for a recipe for vinegar pie. My mom use to do the dump method. It tastes more like peach pie than the real peach pie.
Daisyduckworth
17 years ago
Vinegar Pie
23cm unbaked pastry shell
1 cup sugar
5 tablespoons vinegar
2 tablespoons unbleached flour
2 1/2 tablespoons butter
1 cup cold water
4 eggs, beaten

Combine sugar and flour. Add remaining ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake at 190C until crust is brown.

Related Stories

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

HOLIDAYS 3 Recipes for Foraged Holiday Table Decor

By Annie Thornton

The coauthors of ‘The Wreath Recipe Book’ suggest 3 simple table settings you can make from materials found in the yard or at the market

KITCHEN DESIGN Kitchen Recipes: Factory Cart Inspires a Dream Cooking Space

By Mary Jo Bowling

These homeowners' kitchen was almost nonexistent, so they whipped it up from scratch. See what they cook there and get the recipe too

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

KITCHEN DESIGN Kitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces

By Sheila Schmitz

Learn what went into these cooks’ kitchens — and what comes out of them

LANDSCAPE DESIGN Recipe for Asian Edible Garden Style

A surprising number of food plants are hiding out in Asian-themed landscapes. Add a few more and extend the Zen flavor to the kitchen

KITCHEN DESIGN Sweet Ideas and a Truffle Recipe from a Chocolatier's Test Kitchen

A $2,100 budget didn't mean a half-baked kitchen redo; this confectioner just rolled up her sleeves and rolled out the improvements

CURB APPEAL Entry Recipe: Warmth, Style and Privacy in Toronto

By Annie Thornton

A front porch dominated by wood and glass rises and pivots toward a side courtyard sheltered from street traffic

KITCHEN DESIGN Kitchen Storage: Where to Keep Grandma's Stuffing Recipe?

By Between Naps on the Porch

ARCHITECTURE Design Workshop: A Recipe for Inspiration in the New Year

By Eric Reinholdt, Architect

Attention to craft, humble materials, mystery and more will influence my architecture work in 2015

Sponsored

Foremost Siding & Exterior Design Solutions in Columbus

More Discussions

Canning Boston Baked Beans

2

Help with macaroni and cheese.

78

A bit off-topic....about ceramic plates and spots.

7

What have you put up? 2024 version

18

What are you harvesting "now" 2024?

19