Recent content by Reenie

Medium to small chunks with a nice kick - not tonsil burning hot but definitely enough Yeee Haaa to make ya beg for more. Only one ready made fits that for my tastebuds but fortunately DH makes an awesome salsa!!!

I'm with you, liver prepared just right, and it can't be just any liver, is definitely on an occassional menu.

So many mouth watering recipes BUT I haven't seen one for potato croquettes - anyone care to share a real crowd pleaser.......

I would love that recipe plz.

Hubby, adillo303 and I are also toying with getting a pressure cooker - We weren't aware there were electric pressure cookers - do they compare with the stove top pc's.

I have a Braun (adjustable thickness) meat slicer & when I need to use it I love it

I just ordered a 12 cup KitchenAid for my hubby & want to order disks & other accessories for it... They offer a 5 disc set that includes a 6mm shredder and a slicer, french fry cutter, julienne disc, parmesan/ice grating disc - individually they have discs in 2, 4 and 6 mm shredders and...

Yummmm they all sound delicious... I'll try each of them to see which is my favorite. Thanks

Anyone have a great recipe for lentil soup you would care to share?

Thanks for all the good ideas - Now, does anyone have a fabulous Lentil soup recipe??? or other healthy robust kinds of legume soup recipe???

The smoked turkey is a good call - I'll try it, thanks. I made pea soup recently & it really turned out pretty good for a first shot although I got carried away with the dried red pepper flakes - a little spicier than I expected but still edible.

Thanks, sounds terrific. I'm really curious about the pea & pesto soup recipe - please share the details.

Thanks all, for the welcome and the recipes... LadyCook61, I found your link helpful not only in a basic recipe to play with but the history was interesting too... Thanks again.:smile:

This is my very first post so please bear with me...:unsure: Does anyone have a really awesome recipe for a thick creamy split pea soup w/o the meat or at least w/o the fat content? I know its out there somewhere as I've tasted it but don't have a recipe. Yep, I know it adds flavor but I don't...