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Fervet olla, vivit amicitia.

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Precut bagged salad fosters Salmonella

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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.
Comment by k.h. ky on November 9, 2016 at 11:26pm
Daniel, do you ever make the mexican
cornbread with jalapeños, sour cream, cream style corn...etc with the layer of sharp cheddar in the middle? It's the best with chili. A little time consuming and complex for me but worth it.
I prefer recipes that have four ingredients or less :)
Comment by Daniel W on November 9, 2016 at 4:33pm

Well, I can't recommend that starter recipe now.  The bread did not rise, after more than a day.  It did get some bubbles. 

I took it back out of the loaf pan, mixed in some of my original starter, and returned it to the bowl.  Maybe it will rise again.  If not, maybe the chickens will like it.

Glad you have those memories Joan.  I would have loved to see how they did it.


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