AMAZING! ! Changed just a few things. I used western style bone in Pork ribs( thats what I had) . I put all the sauce ingerdients in the crockpot then put ribs in meatier side up and cooked on high for about 5 hours. I found the salt content way to salty so I added a can of chopped tomatoes juice and all and then added a dash more of each spice.

I also added half a potato to the sauce while cooking because I had heard it would soak up extra salt and it worked. I used 2 reviewers suggestions one was adding minced garlic to the sauce( about 2 tblsp) . The other suggestion I used was makinh homemade garlic mashed potatoes to serve it over. When It was done I took out the meat removed it from the bone and removed any fat I could.

I then skimmed all the fat off the top of the sauce I could. Then I added 1 can of tomato paste and whisked it in and it made a fantastic sauce. I think it would be fantastic w/ rice. The best part about this recipe is the unbelievable flavor of these ingredients mixed together as well as there simplicity. Best sauce Ive ever made. Will make over and over for use in other dishes.

I may also add more brown sugar next time. It takes along time for the ingredients to meld while cooking so be patient and dont start adding things right away. Definetly a keeper.

AMAZING! ! Changed just a few things. I used western style bone in Pork ribs( thats what I had) . I put all the sauce ingerdients in the crockpot then put ribs in meatier side up and cooked on high for about 5 hours. I found the salt content way to salty so I added a can of chopped tomatoes juice and all and then added a dash more of each spice.

I also added half a potato to the sauce while cooking because I had heard it would soak up extra salt and it worked. I used 2 reviewers suggestions one was adding minced garlic to the sauce( about 2 tblsp) . The other suggestion I used was makinh homemade garlic mashed potatoes to serve it over. When It was done I took out the meat removed it from the bone and removed any fat I could.

I then skimmed all the fat off the top of the sauce I could. Then I added 1 can of tomato paste and whisked it in and it made a fantastic sauce. I think it would be fantastic w/ rice. The best part about this recipe is the unbelievable flavor of these ingredients mixed together as well as there simplicity. Best sauce Ive ever made. Will make over and over for use in other dishes.

I may also add more brown sugar next time. It takes along time for the ingredients to meld while cooking so be patient and dont start adding things right away. Definetly a keeper.

Place the cilantro, pine nuts, lemon juice, feta cheese, salt, and black pepper into the work bowl of a food processor, and pulse several times to mince the ingredients. Drizzle in 1/ 2 cup of olive oil with the machine running, and process until the pesto is a slightly textured paste. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tagliatelle pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes.

Drain well in a colander set in the sink.

Place the cooked pasta into a large serving bowl, and toss with the pesto. Drizzle a bit of extra- virgin olive oil over the pasta, and serve hot.

Place the cilantro, pine nuts, lemon juice, feta cheese, salt, and black pepper into the work bowl of a food processor, and pulse several times to mince the ingredients. Drizzle in 1/ 2 cup of olive oil with the machine running, and process until the pesto is a slightly textured paste. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tagliatelle pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes.

Drain well in a colander set in the sink.

Place the cooked pasta into a large serving bowl, and toss with the pesto. Drizzle a bit of extra- virgin olive oil over the pasta, and serve hot.

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I have a personal recipe for zucchini patties and a favorite one from this site. I thought I would try this one for something a little different. Taste wise I would give them at least a 4.

However, they are very GREASY! Plus, they are not only time- consuming to make, but very messy! The patties did not want to hold together at all.

I am going to blaim that on the zucchini I had. I had to squeeze a lot of water out of it, which I had never had to do before. The other recipes use 1- 2 Tblsp or butter or oil. The patties hold together on their own. I found the dipping the patty in flour before cooking a little tedious.

The flour mixture or more eggs should have went into the bowl to hold them together. I got one good batch, but I may not even try making the rest as they are a pain. Unless, I can figure some way to thicken the batter, which I may finally do. Hopefully, I will also be able to use less oil than also.

I really do love being in the kitchen. I have worked in restaurants both big and small all of my life, so I am no stranger to food. One of the best things about that was coming up with new things to do with different menu items so I wouldn' t get bored.

As my kids get older I love having them cook with me. I also love watching football, playing some Madden with my husband, and as a new dog owner to two pit bull puppies, I now love playing with them. I really love to cook anyghing that I' ve never cooked before. There is something about bringing ingredients together and not knowing how it' s going to turn out that is just awesome to me especially if I' m doing it with my husband. But when it comes to what I know, I love making my chili. It has taken me five long years to perfect that recipe so each step of the way it feels like home.

Growing up the only real family cooking traditions we had was that everybody did it. I am trying to start some of my own family traditions with my kids, but I haven' t quite worked out the details. One tradition that I plan on continuing is one that I am actualling taking from my husband' s grandmother. Every holiday or special occasion that the family gets together she makes these amazing rolls that we all literally fight over and try to hide from everybody else. The last couple of times she has been showing me how to make them ( which is a feat in itself since I don' t bake) and I plan on making the same rolls when I do holidays or special occasions at my home.

One of my biggest triumphs was getting my husband to try new things. When we met he was one of those meat and potatoes guys who not only ate his steak well done, his seasoning didn' t go beyond salt & pepper, his plates were of the blandest I' ve ever seen and if it wasn' t in his comfor zone he wouldn' t even look at. Now after six years of marriage he has not only started eating his steak med- rare, he loves to try new things. It is an ongoing tragedy and it' s name is gravy. I have mastered many things in the kitchen unfortunately the combo of pan drippings, flour and liquid still get the best of me. Although, I have been praised for my chicken flavored paste.

This is absolutly the best punch receipe I have ever had! ! ! I wouldn' t change a thing about it. It is perfect just the way it is! I had been looking for a VERY simple punch receipe for a large gathering ( 200+ people) . When I found this one I was a little skeptical because it was only 3 ingredients and you just mix it all in the punch bowl. No prep work!

So I tried it out and had my sisters taste test it. They loved it! ! I ended up making TEN batches of this receipe and by the end of the night the punch was gone and the coffee was hardley touched! It was a hit! ! ! Would highly recomend it.

One reviewer suggested lime sherbet and frozen limeade. . . I think I will try that for the next party! !

The " unofficial" arrival of Spring in our area cannot be found on a calendar. & nbsp; There is no set date. & nbsp; For& nbsp; our family the arrival of spring is& nbsp; heralded by the opening of " Decker' s Farm Stand" and their fresh Decker Carrots and Strawberries.

Decker' s is special. & nbsp; The Decker family has been farming in the Chino Valley for decades. & nbsp; Their original Farm Stand stood in the middle of town, on a prized corner. & nbsp; It was a dilapidated old farm house, shaded by a huge Oak tree. & nbsp; There were vines growing over the old leaky roof. & nbsp; It had character. & nbsp; The City had other plans for that corner and although the Oak tree still graces the corner as a reminder of it' s rich history the farm stand was torn down to make way for progress. & nbsp; Mr. Decker refused to throw in the towel. . . he opened up two smaller stands in two different locations. & nbsp; They are a little out of the way but well worth the detour. There was a time when Decker' s was known for it' s " Chino Corn" . & nbsp; A couple of years ago Mr. Decker decided he couldn' t compete with the grocery stores& nbsp; who could sell corn imported from Mexico & nbsp; 4 for a $ 1. 00. & nbsp; & nbsp; That was a sad day, we are still grieving the loss of& nbsp; Decker Corn. & nbsp; & nbsp; My children grew up slurping down sweet juicy ears of corn, fresh from the field. & nbsp; Our 4th of July celebrations will never be the same without Decker corn. & nbsp; When Decker' s gave up corn they took up carrots! & nbsp; Today, my grand children know the taste of " real" carrots. & nbsp; Carrots so sweet and tender that I have been accused of adding sugar to them! & nbsp; Raw or barely cooked these carrots are nothing like ordinary cello bagged carrots. & nbsp; These are the jewels of the produce world. & nbsp; For .

75 cents a bunch we will feast on these gems until the summer heat brings a close to " carrot" season and the passing of another spring. & nbsp; Shopping day takes me all over town. & nbsp; First stop Decker' s to get carrots, strawberries, lettuce, red potatoes, red onions, lemons, limes, leeks, cabbage& nbsp; and broccoli. & nbsp; Spent $ 13. 00 Then around the corner to Voortman' s Egg Ranch for fresh eggs. & nbsp; $ 3.

00 for a flat of 30 fresh eggs. & nbsp; Then off to Cardenas the Mexican market to complete the produce buys. & nbsp; Tomatoes, cilantro, assorted chilies, red and green apples, grapes, & nbsp; russet potatoes, tomatillos, garlic, white onions, pineapple, red and yellow peppers, assorted spices and tortillas. Spent $ 23. Then to the regular market for boneless skinless chicken breasts, $ 1.

99 lb and Tri- Tip for $ 1. 97 lb. and Tofu Spent $ 16.

So what to do with all this gorgeous produce? & nbsp; & nbsp; Asian& nbsp; night for sure. & nbsp; Tao' s Hot and Sour Soup - , & amp; Pineapple Fried Rice ) Kung Pao Chicken, ( ) & nbsp; Egg Rolls. & nbsp; ( ( This makes a ton of food, great left overs for lunches) Grilled Chicken marinated in orange juice and mexican spices, pico de gallo, ( ) roasted red potatoes with garlic. Grilled Tri- Tip that has marinated in balsamic vinegrette is delicious. & nbsp; Roasted Broccoli ( ) and Twice Baked potatoes ( ) . & nbsp; Vegetable Beef Soup ( using left over Tri- Tip) - ( Chicken Piccata& nbsp; with pasta - & nbsp; ( Vegetable Pizza using Fabulous Foccacia dough and a green salad. & nbsp; ( Chicken Fajita Soup is fast and delicous, - & nbsp; ( I hope that you enjoy the season as it comes to you and remember. . . . . If organic farming is the natural way, shouldn' t organic produce just be called " produce" and make the pesticide- laden stuff take the burden of an adjective? & nbsp; ~ Ymber Delecto

I learned to cook as a child while hanging out in the kitchen with my mom. I have two sons who are starting to like to cook so I hope they do the same with their children.

I love to try new recipes on friends and family when they come for dinner and/ or a party. Allrecipes has been a very intrigal part in this. Thanks! Christmas Eve is all appetizers. I love finding new ones and trying them out. A chocolate turtle cheesecake I made for a local charity auction sold for $ 300!

I tried a blackened salmon recipe in the house and started a fire because the pan got too hot on my ( then) electric stove.

There was black smoke lingering at the ceiling and it stunk up the house for days. I still haven' t lived it down, but when I make the recipe outside on the BBQ grill' s gas burner, it' s fantastic!

In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.

Preheat oven to 350 degrees F ( 175 degrees C) . Grease or butter one 2 quart casserole dish. Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth. Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.

Allow any potato ' fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.

Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.

Line baking sheets with waxed paper. Mix the oats, coconut, and peanut butter in a bowl until thoroughly combined.

Place sugar, cocoa powder, butter, and milk in a large saucepan, and bring to a boil over medium heat. Stir until the mixture is smooth and the sugar has dissolved, about 1 minute; remove from heat. Mix the oat mixture into the liquid mixture; stir in vanilla extract. Scoop up about 1 tablespoonful of the dough, roll it into a ball, and flatten. Place on waxed paper, and allow to cool.

Bring a large pot of salted water to a boil.

Add spaghetti and cook until al dente. Drain and keep warm. While pasta is cooking, heat a large skillet over medium- high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet.

Cut artichoke hearts into bite- size pieces. When olive oil mixture is hot, add onion and garlic.

Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream.

Toss mixture with cooked pasta and top with Parmesan cheese.

Absolutely wonderful! ! I did make a few changes like some reviewers had suggested. I used 8 oz. cream cheese with chives, added a touch of cayenne pepper, evaporated milk instead of water ( it had to be used up) , added onions and used crab meat instead of shrimp ( had it on hand) .

I also used Spaghetti Squash instead on Linguini which I think made the dish. As I do not measure ingredients, I guess I made it my own recipe. My husband loved it as so did I. Will definitely make this again!

Not a huge fan of beans, but this is great! And healthy! I did follow some of the other reviews and added 2 packets of taco seasoning and garbanzo beans. I had tomatoes on hand, so I used them instead of canned ( took me about 2 1/ 2 to make it the consistency I like) . I also skipped the onion due to personal preference. I planned on adding jalapeno for spice but decided to add sriracha ( my weakness) instead, and it took quite a bit, to get it to my spicy level, but its good.

I wish I had another avocado to add, and I did add 2/ 3 c lime juice and a little extra olive oil.

Bringing it to a work potluck tomorrow, but I don' t care if no one likes it, because I have no guilt eating this very healthy snack!

Preheat oven to 275 degrees F ( 135 degrees C) . Beat butter or margarine and sugar until creamy. Beat in water and vanilla.

Gradually beat in flour. Stir in chopped pecans. With floured hands, roll 2 teaspoons dough for each cookie into an oblong shape.

Press slight indentation down the center of each cookie with a knife. Bake on greased baking sheets for 45 minutes. Roll in confectioners' sugar while still warm.

This was delicious! I' ve made my own hamburger helper stuff before. . . . I really like how easy and simple this was.

Everyone seemed to enjoy it, too! I followed everything the recipe said. I did use ground turkey instead of ground beef. I also added hamburger seasoning to the turkey as it was cooking. . . habit.

The only other addition was a can of low- sodium beef broth. I alternated adding that with the sliced cheese. . . . gave it a smoother and wetter texture. Oh, I did use penne pasta because that' s what I had on hand. Excellent! & # 10; UPDATE: I have also made this several times using the meat base and boxed mac & amp; cheese.

Turns out great that way, too!

In a small bowl combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture. Lightly coat a 2- quart rectangular baking dish with cooking spray.

Arrange eggplant in dish. In a bowl stir together Classico& # 174; Four Cheese pasta sauce, oregano, and garlic; pour over eggplant. Bake, covered, in a 350 degree F oven for 40 minutes or until eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more.

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I recently decided to retire from the rat race and am enjoying the luxury of cooking more labor intensive meals for my family. Before retirement, trying a new recipes was confined to holidays and vacations. I have taken numerous cooking classes and usually find my best recipes in these classes.

I do like to tweek recipes once I' ve tried it once to see how I can improve upon it. I enjoy cooking 3- 5 course meals for my small family, preferably new recipes, foods and spices that I can test out and then tweek to my preference. I enjoy all levels of difficulty, but prefer the ingredients were natural, fresh and organic when possible.

I very frequently cut recipes in half so that I am not overwhelmed by left overs- - especially if the recipe isn' t very good. I have found that holidays and family get togethers are much more relaxing and less strenuous if I am able to plan my menus around recipes that allow most or all work to be done ahead of time. This has proven to be a highly effective strategy and my memories of these times are far more positive. I haven' t found any dish that I am not able to prepare, from souffles to risotto.

I enjoy the process of cooking, not just the end result and therefore prefer not to be rushed through it. Although I am better at grilling now, my worst tragedies have occurred using the grill that is too hot, using direct heat and not oiled properly. I' m getting better but still find it hard to time all items correctly.

Divorced mom of a five- year- old. Interesting eater, she is. Loves salad, cottage cheese, tacos, meat loaf, spaghetti. Has a hard time venturing outside of her comfort zone.

Trying new foods is always a challenge. Would love ideas from other moms. Homestyle cooking, salads, quick and easy, baking Polish foods from my childhood. Accomplishing the ultimate fete: Cooking meats ( steaks, chops) without burning them solid : ) Rosettes that stuck to the irons in a big way. It wasn' t pretty.

This frosting is fabulous! For me, it& # 8217; s a cross between whipped cream frosting and all butter buttercream. Now about the flour milk mixture; have you ever over worked mahsed potatoes and they turned to glue?

That is the exact texture of the milk and flour mixture when it& # 8217; s fully cooked, gluey and pasty. When my butter and sugar was fluffy I added this mixture about a tbsp at a time and whipped it on med/ high then high till it was fluffy.

In our family if it is your birthday you get to choose the menu.

We have had some really interesting meals. In March we have 5 birthdays so we do one big party - what a crazy menu that is! Christmas dinner is very traditional.

Sausage rolls, Prime Rib, Yorkshire Pudding, gravy, Green beans with bacon, Mashed Potatoes ( the really fattening kind) and trifle for dessert. If I were to dare to omit any of those items I would be lynched.