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Fervet olla, vivit amicitia.

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Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 1 Reply

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

Guillain-Barre Syndrome from Undercooked Chicken

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Dec 12, 2016. 2 Replies

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Comment by k.h. ky on November 12, 2016 at 8:30pm
That's definitely doable. I'll add some chopped black olives and chopped green pepper to the sauce.
Comment by k.h. ky on November 12, 2016 at 8:20pm
Thanks Daniel. I'll take a look.
Comment by Daniel W on November 12, 2016 at 8:10pm

Kathy, the stuffed shells are quite a project.  It's not too complex as far as ingredients, but it takes a while to stuff all of the shells.  This is basically the recipe, except I like to use cottage cheeses instead of ricotta, for the texture.  And I don'tr add parsley.

Cooking is great when it's chilly, rainy, snowy outside.

Comment by k.h. ky on November 12, 2016 at 7:35pm
Daniel, may I have the recipe for the jumbo pasta dish. It sounds wonderful. But does it take a lot of time and ingredients? I rarely try a complex recipe. The mex cornbread is the most complicated thing I make with about seven ingredients.
Comment by k.h. ky on November 12, 2016 at 7:31pm
Another iron skillet of Mexican cornbread. Unheard of for me to cook that much. With homemade chicken noodle soup. Our temperature has dropped off and I love to cook when the weather is cool. I was getting the ingredients together to make blue/black berry cobbler and discovered I'm out of butter :(
Comment by Daniel W on November 12, 2016 at 3:11pm

Chris, bread and cheese make a good meal.  Simple and wholesome.  Decades ago when I was a young soldier, I would buy small sandwiches, just Turkish bread and cheese, and a slice of hot pepper. I can still taste those, when I think about it.

Comment by Plinius on November 12, 2016 at 12:51pm

For me, carrots with lots of parsley, and a piece of fried salmon.

Yesterday only bread and cheese, because I was to tired to cook.

Comment by Daniel W on November 12, 2016 at 10:07am

What's on the menu today?

Casserole time for me.  Friday we had jumbo pasta shells, stuffed with a mixture of cottage cheese, mozzarella and romano, baked in a peppery tomato sauce.  Recipe saved years ago from an old conchiglioni box.  I think next week, bow tie pasta casserole with spinach, in a pasta sauce with mozzarella and romano.  Recipe makes several meals worth for two.

Comment by k.h. ky on November 10, 2016 at 8:34am
Hi Carl. Mexican cornbread is my favorite. It takes an hour to bake and well worth it.
Comment by The Flying Atheist on November 10, 2016 at 7:16am
Kathy, that cornbread sounds SO good!
I like to cook and don't mind recipes with many ingredients, but some of my favorite dishes are very simple with few ingredients. There's a nice satisfaction in being able to whip up a tasty, simple meal quickly.

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