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Jul. 25, 2014 9:54 pm 
Updated: Jul. 31, 2014 5:24 am
I've been thinking about this blog subject for some time. Hospital food as a rule has garnered a reputation for being tasteless and boring. The subject of many jokes and a long running cause of many a long face on folks having to stay in hospitals. My only stay in a hospital occurred back in… MORE
 
 
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Photo by Raedwulf

Cooking Level: Expert

Living In: Okanagan, British Columbia, Canada
From The Blog:  Stevie's Crazy Kitchen
 
Jul. 25, 2014 8:36 pm 
Updated: Jul. 31, 2014 11:19 am
How often have I said that, over the years?  About a gazillion, probably... I was a really picky eater as a kid/young adult!  It all began innocently enough, when I bought my first pepper mill, and I decided that I do indeed like black pepper - IF is coursely ground. I guess it was before… MORE
 
 
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Photo by Stevie crazycook

Cooking Level: Expert

Home Town: Lansing, Michigan, USA
Living In: Phoenix, Arizona, USA

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From The Blog:  Allrecipes.com News
 
Jul. 25, 2014 1:28 pm 
It is the end of July and the season for corn on the cob during barbeques and cookouts. Straight corn on the cob is always a classic, but why not mix it up and add some flare to your next get-together? We have many tasty options below: Grilled Bacon-Wrapped Corn on the CobMexican Corn on the… MORE
 
 
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Photo by Allrecipes.com

Cooking Level: Intermediate

Living In: Seattle, Washington, USA
 
Jul. 25, 2014 12:47 am 
Updated: Jul. 30, 2014 5:35 am
I am by no means a doctor, but I do have a good knowledge of medical conditions, medications, etc. through raising parrots for over 35 years and through the many hours of research that I have done. I have learned through experience that doctors and nursing homes will not use anything that is… MORE
 
 
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Photo by judy2304

Cooking Level: Expert

Home Town: Franklin Park, Illinois, USA

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Jul. 25, 2014 12:36 am 
Updated: Jul. 27, 2014 11:33 am
What the title means:When getting ready to get underway or moor the word is passed "Stand by to shift colors."As the last line from the ship to the pier is let go the word is passed "Underway. Shift Colors"What happens is: The Navy Jack on the pointy end and the American flag on the blunt end… MORE
 
 
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Cooking Level: Professional

Home Town: Long Branch, New Jersey, USA
Living In: Havre, Montana, USA

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From The Blog:  Two Rock Soup
 
Jul. 24, 2014 6:22 pm 
Updated: Jul. 28, 2014 5:48 am
I decided to take a "Terry" day today!  We'll just call it a Terry Tripp trip... get it?  Destination Folly Beach! To start my preparation I had to pack food and beverage.... but this is just a peek into my day!  Because this is a food site... my menu of choice was Chicken Salad wraps and… MORE
 
 
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Photo by Terry Tripp

Cooking Level: Expert

Home Town: Walhalla, South Carolina, USA
 
Jul. 24, 2014 12:24 pm 
Updated: Jul. 24, 2014 11:11 pm
Quote of the day:Genuine good taste consists in saying much in few words, in choosing among our thoughts, in having order and arrangement in what we say, and in speaking with composure.Francois FenelonI think this is how they converse in Vermont.Joke(s) of the Day:1,  A shrewd con man hit upon… MORE
 
 
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Cooking Level: Professional

Home Town: Long Branch, New Jersey, USA
Living In: Havre, Montana, USA

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From The Blog:  My Quest: To Cook It All
 
Jul. 24, 2014 8:41 am 
Updated: Jul. 25, 2014 3:36 pm
Last night I thawed ground beef and chicken so I could try two recipes today (but I may try three or more). I put them both in the fridge thinking they would be thawed in 12 hours. I was wrong. I put the chicken in the oven anyway with some Italian dressing on top (I cook things from frozen… MORE
 
 
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Photo by Ashleigh

Cooking Level: Beginning

Home Town: Port Huron, Michigan, USA
Living In: Robbins, North Carolina, USA

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From The Blog:  My Quest: To Cook It All
 
Jul. 23, 2014 5:31 pm 
Updated: Jul. 24, 2014 4:55 am
So I have decided to try at least one recipe a day from all the recipes I have posted recently. Today, my first day, I am posting about the chicken and rice bake because I already had chicken thawing and it is easy to make. So far I have already screwed up. Instead of 15 ounces of cream of… MORE
 
 
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Photo by Ashleigh

Cooking Level: Beginning

Home Town: Port Huron, Michigan, USA
Living In: Robbins, North Carolina, USA

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From The Blog:  My Quest: To Cook It All
 
Jul. 23, 2014 4:09 pm 
Updated: Jul. 24, 2014 11:02 am
I found this list of common substitutes online and am posting for convenience. 1 cup buttermilk = 1 teaspoon of vinegar/lemon juice and enough milk to make a cup1 teaspoon allspice = 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon cloves1 teaspoon arrowroot starch = 1 tablespoon flour… MORE
 
 
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Photo by Ashleigh

Cooking Level: Beginning

Home Town: Port Huron, Michigan, USA
Living In: Robbins, North Carolina, USA

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Displaying results 121-130 (of 200) blog entries
 
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