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Latest Activity: 12 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) on Saturday. 2 Replies

Seafood will be far less nutritious

Started by Ruth Anthony-Gardner May 29. 0 Replies

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist May 18. 9 Replies

High Altitude Cooking

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

Comment Wall


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Comment by Daniel W on November 13, 2016 at 8:59am

Looks like time for a serial buffet!  You folks make some great sounding dinners!

I've been converting back to a little 3X5 card recipe filebox, after years on a tablet app and recipe books.  The filebox is easier for me.  I found this card folded up at the back of the box.  It's the only thing I have in my Dad's handwriting.  Made me nostalgic.

Comment by Randall Smith on November 13, 2016 at 7:29am

I did up a stir-fry. Soy sauce brings out all the flavors of the plethora of vegetables I use. A store bought cheese bread was on the side.

Comment by Joan Denoo on November 12, 2016 at 9:56pm

Kathy, our weather has been clear, with only tufts of clouds, just enough to make the sky very pretty. The temps are a bit lower but not a killing frost yet. 

Comment by Joan Denoo on November 12, 2016 at 9:47pm

Chris, I had salmon tonight with a nice squirt of lemon. I ate the rest of my homemade pickled beets and onion, my very favorite of pickled foods. I also had quinoa, a nice accompaniment, it, too, was leftover. 

Comment by Joan Denoo on November 12, 2016 at 9:44pm

Daniel, Had to look up conchiglioni box, and my goodness, do these recipes look good. 

I have no idea what this is nor can I read the recipe. But, isn't it pretty?

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 :(

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