Cooking forum best of the best recipes

5 years ago

HI folks, the biscuit thread got me thinking - (the following are just examples to make the point...) when "most" of you make biscuits, is Trailrunner's the recipe you go to, or for oatmeal cookies AnnT's, or lemon squares Annie's recipe? Wondering if there are some recipes so good they have become the "gold standard" for this group? So it's not like a thread where 30 people post their favorite chocolate chip cookie recipe, as then there is no consensus. And if there has already been a thread like this please share the link. I've never had a fail with this group and have referenced it to friends countless times, thanks for always being there with the best ideas!

Featured Answer

Bumblebeez SC Zone 7

5 years ago

Grainlady is missed. She is remarkable.

Comments (72)

cookebook
5 years ago
Annie, would you please post MQ's & Marilyn's Easy Baked/Oven Fried Chicken? I did a search but didn't find it.
annie1992
5 years ago
last modified: 5 years ago
cookebook, I'd love to, but I don't have it. That's CindyMac who mentioned that.

I also did a search and couldn't find it, so I'm sorry I can't help.

2many, I'll try to find links, but many I have are just printed off and I have an appointment this morning, but I'll find as many as I can...

AnnT's Stacked Enchiladas: https://www.gardenweb.com/discussions/2352661/anns-stacked-enchiladas

Sol's Chicken in Caramel Sauce: https://www.gardenweb.com/discussions/4780915/chicken-recipes-more-than-the-basic-10

Grandma's Blueberry Crisp

Blueberry Crisp

3 cups blueberries, fresh or frozen, unsweetened
2 tbls lemon juice
2/3 cup brown sugar
1/2 cup flour
1/2 cup quick oats
1/3 cup butter, softened
3/4 tsp cinnamon
1/4 tsp salt

.
Heat oven to 375. Arrange berries in ungreased square baking dish (8 inch)
and sprinkle with lemon juice. Combine remaining ingredients until crumbly.
(I use a pastry blender, grandma used two knives). Crumble topping over
berries and bake until topping is lightly browned and berries are hot, about
30 minutes. Makes 4-6 servings.

I double this and it still comes out good. Plus blueberries are low in
calories, have lots of fiber and no fat, contain antioxidants C, E and beta
carotene and have been found to be as helpful in urinary tract health as
cranberries. That's why I need ice cream with them, they are just too darned
healthy. LOL

Sol's Honey Rolls: http://memoriesinthebaking.blogspot.com/2008/05/want-to-see-my-bee-witching-buns.html

AnnT's Cream Cheese Danish: https://www.gardenweb.com/discussions/2439523/cream-cheese-danish

Lars Algerian Chicken: https://www.gardenweb.com/discussions/5156045/lars-algerian-chicken

Gotta go, I'll post more later!

Annie
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These are some of my family's favorites. Ann Key Lime Pie 1 (9") crust (ready to serve) (Keebler shortbread crust is my favorite :) Filling: 3 egg yolks 1/2 tsp lime zest (grated fine) 1 (14 oz) can sweetened condensed milk 1/2 cup freshly squeezed lime juice Topping: 1/2 pint heavy whipping cream, chilled 1/2 tsp vanilla extract or vanilla sugar 1 Tbsp confectioners' sugar (or more, to taste) In electric mixer with whisk attached, beat the egg yolks and lime zest at a high speed until fluffy, about 5 minutes. Gradually add condensed milk and continue to beat until thick, 3-4 minutes. Lower speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes or until the filling has set. Cool on a wire rack, then refrigerate. Topping: Whip the cream, vanilla extract or vanilla sugar, and the confectioners' sugar until nearly stiff. Spread over pie. Serve. Easy Cheesy Chili Chicken 2 T extra virgin olive oil 2 T chopped fresh cilantro, plus a few whole leaves for garnish 1 T chili powder 1 T ground cumin 1/2 tsp kosher salt 1 garlic clove, chopped Adobo seasoning-few shakes ½ tsp freshly ground black pepper 1/16 tsp cayenne pepper A few squirts of fresh lemon juice 2 lbs boneless skinless chicken breasts (I cut into thirds) ¼ cup julienned green or red bell pepper 2 T diced red onion 1 to 2 medium plum tomatoes, cored & diced 4 oz (or more) shredded Mexican blend cheeses in bag Lime Wedges Preheat oven to 400. Line sheet pan with aluminum foil. Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, adobo seasoning, pepper, cayenne, & lemon juice in a bowl; add the chicken and toss to coat. (at this point you can place in zip-lock bag and refrigerate overnight) Transfer the chicken to the foil-lined baking sheet & arrange the green &/or red pepper, onion and tomatoes over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 F, about 20 minutes. Remove chicken from the oven and immediately top with the cheese. Transfer the chicken to a platter & garnish with fresh cilantro leaves & lime wedges. Serve as the cheese melts. Can use a little less or low fat cheese but GS states it needs the cheese. Yield: 4 servings 8oz each: 455 calories; 20 g total fat; 8 g sat fat; 5 g carbs This recipe is adapted from a George Stella recipe (I just made a few changes like adding the fresh lemon juice and adobo seasoning which I think makes it taste better). Ann This recipe makes the most wonderful sauce for a ham. Adjust ingredients for a smaller ham. So easy but sooo delicious! Montes Ham 1 (15 lb) smoked ham, on the bone 1-1/2 cups orange marmalade 1 cup Dijon mustard 1-1/2 cups firmly packed brown sugar 1 rounded tablespoon whole cloves Heat oven to 300 degrees. Cut off the ham's tough outer skin and excess fat and discard. Put ham in a large roasting pan. With a long, sharp knife score it, making crosshatch incisions all over the ham about ½" deep and 1 inch apart. Roast the ham on the lower middle level of the oven for two hours. Remove it from oven, increase heat to 350 degrees and make the glaze. For the glaze, stir together the orange marmalade, mustard and brown sugar in a medium-size bowl. Stud ham with cloves, inserting one at the intersection of each crosshatch. Brush entire surface of ham generously with glaze (reserving some glaze) and return ham to the oven. Cook ham 1-1/2 hours more, brushing with glaze at least 3 times. Transfer ham to a cutting board or platter & allow it to rest for about 30 minutes. Carve and serve warm or at room temp. Source: Saveur Cooks Authentic American. A friend gave me this recipe years ago and I eventually added the marshmallows which we love. Sweet Potato Casserole 4 large sweet potatoes ½ cup granulated sugar ½ stick butter 1 Tbsp Half & Half (or more if it needs thinning) 1 tsp. Vanilla extract Walnut or pecan halves ½ cup Brown sugar 1/3 bag Miniature Marshmallows Boil, peel & mash sweet potatoes. Add butter, granulated sugar, Half & Half. Then add vanilla. Whip potato mixture in electric mixer until smooth. Pour into casserole dish; swirl in brown sugar and about 1/3 bag of miniature marshmallows. Top with walnut or pecan halves. Bake at 350 degrees for 25 minutes. (Recipe can be made ahead and refrigerated. Bring to room temperature before baking.) Note: I have also added the miniature marshmallows towards the end of the baking time so that theyre partially intact/melted. This is delicious!
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cookebook
5 years ago
OK thank you. Maybe she will.
2ManyDiversions
5 years ago
Thank you Annie, very much appreciated!
chase_gw
5 years ago
So so many......

Lindac's slaw dressing

Annie's Salsa

Sue's shu mai and her lemon ricotta pancakes

Garden gurus tempura

AnnT 's Gougere

Stacy's pork tenderloin with capers

Lori's canelloni

Marylin's salmon cakes

David's Heart of Pecan Pie

Woodies Caesar salad dressing and her Gilroy Garlic Bread

MQ' s Lo Mein

I make these and so many more all the time...and every time think of my CF friends
PRO
Lars/J. Robert Scott
5 years ago
I plan to make Ann T's apple galette with some of the apples that we harvested from our tree last week-end. Kevin said we got 22 pounds this year, and he juiced a large portion of them. We freeze excess juice, and so it keeps well.
annie1992
5 years ago
OK, here's more:

Diane's Cucciadati: https://www.houzz.com/discussions/recipe-looking-for-cookie-recipes-to-prepare-now-dsvw-vd~2574195

CindyMac's Crawfish Etouffee: https://www.gardenweb.com/discussions/2460227/whats-for-dinner-298

Sue's Hash Brown Quiche from Doucanoe: https://www.gardenweb.com/discussions/2390733/about-the-hash-brown-quiche

Woodie's Creme Brulee French Toast: https://www.gardenweb.com/discussions/2412212/woddies-creme-brulee-french-toast-recipe

Wizardnm's Apple Maple Jam: https://www.gardenweb.com/discussions/2455437/wanted-nancys-apple-maple-jam-recipe

Readinglady's Old Fashioned Pear Preserves: http://recipecircus.com/recipes/WickedlyGood/JAMSandJELLIES/Old_Fashioned_Pear_Preserves.html

Sheshebop's Spinach Brownies: https://www.houzz.com/discussions/help-want-to-try-a-holiday-open-house-dsvw-vd~2363021

Marilyn's Lemon Brownies: https://www.gardenweb.com/discussions/2453349/may-i-pretty-please-have-the-lemon-brownie-recipe

Mustang's Arugula, Fig and Proscuitto Salad: https://www.gardenweb.com/discussions/2380654/what-recipe-used-fig-balsamic-vinegar

LindaC's Cranberry Jezebel: https://www.gardenweb.com/discussions/2489182/recipes-for-cranberry-relish-chutney

Jessica's Cilantro Lime marinade: https://www.gardenweb.com/discussions/2370587/favorite-marinades

OK, now I've got to look for that chicken recipe.....

Annie
2ManyDiversions
5 years ago
Annie, thank you, thank you, thank you!!!!! I know that took time.
cloudy_christine
5 years ago
This thread reminds me of old friends. So many years, so many recipes. Here are two more. Joe's chicken recipe is one of my all-time favorites. It's one of those recipes where you read the ingredients and think, oh, I'd just wing something like that, but you really shouldn't. This is a more-than-the-sum-of-its-parts recipe.

Pollo alla Siciliana
(capelli d'angelo in brodetto di pollo alle erbe)
Recipe by Joe Seals (Gardenguru) (a version he posted)
Serves 4
2 boned and skinned chicken breast halves
cut into thin strips (1/4 inch thick, 1/2 inch wide,
1 inch long)
6 Tbs flour
1⁄2 Tbs red pepper flakes
1 tsp fresh ground pepper salt to taste [optional]
2 Tbs yellow onion sliced thin
6 cloves garlic sliced
2 Tbs butter
4 Tbs olive oil
1⁄4 cup tomatoes seeded, peeled, diced
1⁄2 tsp dried oregano (or a couple of sprigs of fresh)
3 Tbs fresh basil chopped
2 Tbs fresh parsley chopped
12 ounces chicken broth * *another version of this recipe doubles most quantities but has 12 oz. broth and 12 oz. Pasta, but Joe did post this one
8 ounces angel hair pasta *

Flatten chicken breasts and cut into 1⁄2" by 1" strips. In a plastic storage bag, mix flour, pepper flakes, and ground pepper. Put chicken strips into bag and shake.

Slice onion and garlic. If using fresh tomatoes, peel, seed, and chop. Chop parsley and basil.
When all ingredients are prepared, put water on to boil for the pasta.
Heat 1⁄2 of the butter and olive oil in a large skillet on medium high heat. Add 1⁄2 of the chicken strips and brown each side lightly. Remove chicken from skillet with a slotted spoon, add remainder of butter and oil, heat, and add remainder of chicken. Remove when browned.
Add onion to skillet, reduce heat, and sauté until soft. Scrape chicken bits from bottom of skillet. Add garlic and sauté briefly (not brown).
Add tomatoes, oregano, basil, and parsley. Mix thoroughly and heat well. For a thicker "sauce", add a tablespoon or so of the remaining dredging flour at this point.
Add chicken stock and simmer until reduced a little.
Return chicken to skillet, mix thoroughly, and reduce heat to lowest setting.
Add pasta to boiling water.
Put drained pasta onto plates and spoon chicken and sauce onto pasta.

Marilyn's Meatballs

3/4 + 1 cup fresh bread crumbs
1/3 cup heavy cream (or milk)
1 pound ground beef
1 pound ground veal or pork
1 onion; minced
2 cloves garlic: crushed or minced
1 teaspoon each; oregano, basil, parsley
3/4 teaspoon kosher salt (1/2 teaspoon table salt)
1/4 teaspoon fresh ground pepper
1/3 cup fresh grated parmesan cheese
1 egg yolk

Combine 3/4 cup fresh bread crumbs with milk; let set for five minutes. Stir together onion, garlic, oregano, basil, parsley, salt, pepper, parmesan cheese, egg yolk and bread soaked in milk. Fold in meats and shape into 1/4-cup balls and roll in remaining bread crumbs. Place a rack inside a baking dish sprayed with Pam leaving a little space between each meatball. Bake 30 to 35 minutes at 425° until they reach an internal temperature of 160°. Do not over bake. Makes about 20 meatballs. These are very tender and juicy.
annie1992
5 years ago
2many, you are welcome. It actually didn't take that much time because I have some of these bookmarked, as there are comments and suggestions on some of them.

Now, I know with your remodel, you aren't going to be making jam or preserves any time soon, but someone else might and that Pear Preserves of Readinglady's is amazing, also good with peaches.

There are just so many more that I use regularly, I just have to go vote and then do Dave's books and I'll find some more, LOL.

Annie
denise8101214
5 years ago
we had the cookalongs

https://www.gardenweb.com/discussions/cooking-faq
cookebook
5 years ago
Nancy's (wizardnm) Asian Marinade is very good.

ASIAN MARINADE

Enough for 5lbs. of chicken breasts.

1 C vegetable oil

¼ C sesame oil

¾ C soy sauce

1/3 C minced garlic

¼ C minced fresh ginger

2/3 C minced cilantro

6 green onions, sliced thin

1 tsp black pepper

Combine and add chicken. Marinate for 2 to 24 hours in the refrigerator.

Nancy
dedtired
5 years ago
Annie's Salsa Ingredient Checklist:

8 cups tomatoes, peeled, chopped and
drained

2-1/2 cups onion, chopped

1-1/2 cups green pepper, chopped
3 - 5 jalapenos, chopped
>Any combination of green, red, whatever color peppers is fine. 3-5
jalapenos equates to roughly 1/4 cup, so total peppers cannot exceed 1-3/4
cups.

6 cloves garlic, minced
>Do not increase. But small differences in size of cloves should not matter.

2 teaspoons cumin

2 teaspoons pepper

2 Tbsp canning salt
>For taste only. Can be reduced or left out entirely.

1/4 cup (4 Tbsp) fresh cilantro,
chopped
>Can be reduced or left out entirely. Do not increase.

1/3 cup sugar
>For taste only. Can be reduced or left out entirely.

1 cup 5% cider vinegar
>Pressure canning is no longer recommended, which specified 1/3 cup vinegar.
Must include full 1 cup of vinegar for BWB processing.
However, may substitute bottled lemon or lime juice in any proportions
according to taste (for example, 1/3 cup vinegar, 1/3 cup lemon juice, 1/3 cup
lime juice). Can use any flavor vinegar (white, cider, etc.) as long as acidity
is at least 5%.

2 cups (16 oz.) tomato sauce
>For texture only. Can be reduced or left out entirely.

2 cups (16 oz.)tomato paste
>For texture only. Can be reduced or left out entirely. Mix all ingredients, bring to a boil and boil for 10
minutes. Pour into hot pint jars, seal and process in a hot water canning bath
for 15 minutes.
Makes about 6 pints.

>Cannot BWB quarts. If doing half-pints or smaller, process for the pint
time of 15 minutes.
cookebook
5 years ago
One of those links Annie just posted reminded me how much I miss canarybird (Sharoncb's) pictures and stories.
User
5 years ago
last modified: 5 years ago
Cookebook, did you ever go by another name? I don't remember you from SharonCB's days here. I do agree with you; she added much to this forum! And now I'm reminded it's time to make her World's Best Meatloaf again. It's a once a year thing for me.
cookebook
5 years ago
No I’ve always been cookebook but I’ve only recently started contributing. I know you all so well I probably come off as creepy lol
Solsthumper
5 years ago
2Many, if possible, you might want to edit your link to the Zucchini Pancakes, as that is not my recipe.

To avoid confusion, here is the recipe:

Sol's Zucchini Pancakes

I'll have to dig through my files, and post more CF all-time favorites collected over the last 2 decades. Yes, there are many!

.

Cookebook, I often think about Sharon; she was quite an amazing lady and friend.

.

Sol
2ManyDiversions
5 years ago
Solsthumper, I’m so embarrassed! Thanks for bringing that to my attention, and I’ve corrected the link : )

Although in the midst of a remodel with no kitchen now, I’m still collecting recipes and though it may be months, and months… and months, I’ll eventually be back trying all these wonderful recipes!
l pinkmountain
5 years ago
When I have time I will post a couple of my favorite CF recipes. One from dear, dear departed SharonCB (Canarybird) and one from Marlen, who died right when I joined. And then there's "Janet's a Peach" salsa. And even though I don't have a particular favorite recipe of theirs, I miss Lee and also Tricia. Such wonderful ladies, really the best of the best people.
cookebook
5 years ago
Marlen was before my time but I remember reading her patriotic posts!
2ManyDiversions
4 years ago
Spammer is at it again.
chloebud
4 years ago
Ugh...
lowspark
4 years ago
last modified: 4 years ago
I guess this thread got revived by a spammer (that post was deleted?) but I'm glad as I had not read it before since I'm only on here sporadically. I don't think anyone mentioned AnnT's Decadent Brownies. They are fabulous!

http://thibeaultstablerecipes.blogspot.com/2009/06/brownies-decadent-brownies.html
2ManyDiversions
4 years ago
Thank you lowspark : ) I've always enjoyed Ann's recipes, but have yet to get to many of them... someday I will!
annie1992
4 years ago
Yeah, great, you reminded me to go check Ann's blog for updates on Moe, and then there were cookies.....

Annie
chase_gw
4 years ago
So many, no idea where to start..

Ann' s just about everything

Lori's manicotti

Woodies Gilroy garlic bread and ceasar salad dressing

Lindac' s blue cheese dressing and cole slaw dressing

Joes Lasagna

Cindy' s Louisiana shrimp

Stacey' s pork tenderloin with peppercorn sauce

Annies salsa

Sue ( rv) spareribs and stuffed pork tenderloin

.......that' s off the top of my head , there are so many more
annie1992
4 years ago
Oh, and Chase's chile sauce, I make it every year, the grandkids use it to make sloppy joes and I go through a LOT of it.

Annie
Lars
4 years ago
Joe had quite a few good recipes, and I almost met him in Santa Barbara, but the event he invited me to got called off.

I terribly miss Lee (whom I met several times) as well as Tricia. Tricia helped me with making lobster, and I still use her method. Shortly before Lee died, I was planning a trip to Boulder to visit her, but when I talked with her on the phone, she told me she was not feeling well enough to receive visitors. I had no idea that she would die just a few weeks later.
waverly6
4 years ago
what a great thread.
plllog
4 years ago
Thanks to the spammer for bringing this up. I think there are some recipes in this thread that will help my quest.
bragu_DSM 5
4 years ago
last modified: 4 years ago
I like the trendy no knead bread recipes, cooked in Dutch oven.

3 cups flour. 1/2 tsp yeast, 1/4 tsp salt and 1.5 cups water.

Mix and let rise/double with saran-like wrap atop container you mixed the dough in. plop it in parchment paper, and fold it over a few times to form a ball and let it rise whilst the oven comes to temp in HOT (450) OVEN FOR 30 MIN., with dutch oven in the oven to heat. Plop the dough, parchment and all, into dutch oven, cover and bake for 30 minutes. Remove cover and bake another 10-15-25 min for crunchy exterior.

Don't have to have a dutch oven; a round corning ware vessel with a lid works great.
l pinkmountain
4 years ago
last modified: 4 years ago
So much missed: SharonCB, Janet, Lee, Tricia, Linda of the North Woods, and unofficial member Roger. So full of life. I can't bring myself to delete some of my FB connections with those folks . . . And then there's Marlen, who died right as I was joining CF. She lives on in the recipes of hers I use! And we just lost another occasional poster on several forums, HavingFun, who I hope is truly whooping it up in the afterlife, she had such a variety of interests but struggled with health disabilities.
Sooz
4 years ago
last modified: 4 years ago
L pink, I know what you mean, while I celebrate them through their recipes (especially SharonCB & Marlen & how could I forget Linda *doucanoe*!), it's also so very sad to know they're gone. I just found out mamapinky is another one we recently lost.
annie1992
4 years ago
Oh dear, I'm sorry to hear that we've lost mamapinky. (sigh) I think of Linda (doucanoe) often, and smile, but I hurt for her daughter and those grandbabies that she doted on who lost their Grandmother much too soon.

I do need to make Joey's Killer Lasagna soon, now that I'm reminded, and SharonCB's salmon quiche since I have lots of eggs.

Annie
alex9179
4 years ago
I love this thread and the walk back in time. I'm a rare poster but have been around since the early 2000s and remember the posters mentioned. I've copied several of the recipes and bookmarked Sol's blog, so a big "Thank You" to everyone for providing the info.
Claire Buoyant
4 years ago
Another rare poster, I am so enjoying this trip in the time machine. The first time I ever made Yorkshire puddings , Ann T practically tutored me through it, on Christmas no less. Used her Prime Rib method too, both dishes were glorious successes!
Claire Buoyant
4 years ago
I have used so many recipes from this site successfully, they have become a part of my personal recipe collection, but one I have never made has been on my "to try" list FOREVER is Sols's Dirt Bombs!
graywings123
4 years ago
Lou's Pizzelles

3 extra large eggs

1/2 cup (1 stick ) melted butter (not hot)

3 tablespoons oil

1 cup sugar + 3 Tablespoons

4 teaspoons Anise Extract or 1 teaspoon Anise Oil

OR 1 to 2 teaspoons almond extract

1 3/4 cups flour, add more to thicken

4 teaspoons Baking Powder

Mix well, all ingredients, except flour & baking powder

Add flour and baking powder, mix well.

If dough is too soft, add a little more flour until the batter is a little stiff and peaks.

Brush Pizzelle iron lightly with oil when hot, before starting to bake them. Makes about 40 Pizzelles.
WalnutCreek Zone 7b/8a
4 years ago
@annie1992: Do you have the recipe for SharonCB's salmon quiche. As soon as I saw your mention of it above, my mouth started watering as I love that dish. However, I cannot locate it in my files; think it may be one that went away when I had a ransomware attack which encrypted all my files. Anyway, enough about that. I want to make the quiche, so did a search on this site and cannot find it. I would love for you to share if you have the recipe. TIA.
lizbeth-gardener
4 years ago
Walnut: The recipe for SharonCB's salmon quiche (posted by Annie1992) is on a thread titled: salmon ideas. Hope that helps!
annie1992
4 years ago
Walnut Creek, here it is. The notes are Sharon's and I haven't tried it with tuna, although she said that was an acceptable substitution.

SALMON QUICHE WITH WALNUT CRUMB CRUST
posted by SharonCb

Preheat oven to 375 degrees F

Pastry:
Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate.
1 - 1/2 cups flour
1/2 teaspoon salt
1 cup cheddar cheese (grated)
1/2 cup butter
1/2 cup walnuts finely chopped

Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven.

Meanwhile mix the following ingredients in a bowl:

Filling:
3 eggs beat till frothy
3/4 cup sour cream
1 cup mozzarella cheese (grated)
1/2 onion, chopped
1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too.
1/4 cup mayonnaise

Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe.

Annie
WalnutCreek Zone 7b/8a
4 years ago
Thank you so much, Annie. It sounds great. Can hardly wait to try it.
colleenoz
4 years ago
Ksenia Milova, please go away and stay away. This forum is for friends who like to cook to discuss their ideas and recipes. It is not for you to spam random recipes from your website.
bbstx
4 years ago
Ann_T’s Green Peppercorn Sauce. https://www.gardenweb.com/discussions/2430145/need-beef-ideas-tenderloin-pieces

In the thread, I said I doubted I would be able to find greenpeppercorns. I was wrong. Our local grocery carried them. I now keep them in the fridge. It is still one of my favorite sauces for beef!

I also regularly make Ann_T’s Blueberry Upside Down Cake http://www.thibeaultstable.com/2009/08/blueberry-upside-down-cake.html

And SharonCB’s salmon quiche, LindaC’s corned beef brisket, and a pumpkin cheesecake using bits and pieces of this thread http://ths.gardenweb.com/forums/load/cooking/msg1109475631990.html
Lars
4 years ago
I learned how to grill lobster from Tricia, and I do miss her very much.
2ManyDiversions
4 years ago
bbstx, I was looking for AnnT's peppercorn sauce! Thanks so much : ) This is a great thread. I think I'll try the lobster grilling next time they are on sale, too Lars.

I'd love to try the Salmon Quiche, but just the 2 of us can't eat an entire quiche, and I'm not sure if it'd freeze (no canned salmon here, so I'd have to use fresh as well).
mitchdesj
last year
Hi to everyone, I'm not sure if this forum is still active, I've been reminiscing lately about all the fun cooking discussions here and the amazing people that were around. I am doing well, family also. I turned 70 last february. cheers everyone !!
nekotish
last year
What a blast from the past Mitchdesj! So nice to "see" you. I always enjoyed your posts.
CA Kate z9
last year
last modified: last year
I loved seeing this again. Such good memories.

Reading Lady was a treasure. I still make her recpe for Sloppy Joes; they’re always a winner in my family
annie1992
last year
Mitchdesj, it's good to see you here, and I'm greatly enjoying this thread, it reminded me of a couple of recipes I haven't made in a while.

Readinglady WAS a treasure, I miss her a lot. We also exchanged emails outside of Cooking/Harvest forum, and I greatly enjoyed those conversations. Then they just stopped and I never knew what happened to her, although I know both she and her husband had health issues.

Annie

Cooking forum best of the best recipes

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