Hi Karina,
I really love your recipes!
I would like to translate my top favorites and put them on my cooking blog (from Romania), with a link back to your original recipe. Only with your permission, if you agree. Thank you,
Anca
You are an inspiration. A beautiful woman both inside and out. Thank you for sharing your life with all of us. Your love of food is visible in your recipes!
Come on! Now you’re killin me with your gorgeous and delicious recipes. I love you recipes and I love you! I really enjoy your site, and I don’t normally write reviews, but yours is worthy of the kudos.
LOVE UR PAGE-1 OF MY FAVORITES-ALWAYS USING A TWEAKED VERSION OF UR RECEIPT WITH EXCELLENT RESULTS AND COMPLIMENTS-I SHARE UR SITE W/THEM AND THANK ME-KEEP UP THE GREAT WORK AND HAPPY-HOLIDAYS–BOB JARVIS–SHELTON CT
I’d like to make the Beef Bourguignon “Julia Child” oven method recipe for Thanksgiving dinner this year but I think I need to increase the amount. We have 6 -8 guests, 3 of which have big appetites so I want to be certain I have enough, and would like to have leftovers if possible.
Can you advise how I could adjust the recipe to accomodate?
I want to make your cream of mushroom soup for a green bean casserole. I lost my cream of mushroom recipe and this looks close to what I used to make. Would this recipe work well for a casserole? Thanks much.
Saw your crispy chicken parmesan recipe. Says cover and marinate 15 min or overnight. You might want to mention putting it in the refrigerator to marinate
Hi Karina,
I really love your recipes!
I would like to translate my top favorites and put them on my cooking blog (from Romania), with a link back to your original recipe. Only with your permission, if you agree. Thank you,
Anca
Hi Anca. Thank you for the offer but we cannot give permission to use our content.
Karina, an I make manicotti the day before?
You are an inspiration. A beautiful woman both inside and out. Thank you for sharing your life with all of us. Your love of food is visible in your recipes!
Come on! Now you’re killin me with your gorgeous and delicious recipes. I love you recipes and I love you! I really enjoy your site, and I don’t normally write reviews, but yours is worthy of the kudos.
LOVE UR PAGE-1 OF MY FAVORITES-ALWAYS USING A TWEAKED VERSION OF UR RECEIPT WITH EXCELLENT RESULTS AND COMPLIMENTS-I SHARE UR SITE W/THEM AND THANK ME-KEEP UP THE GREAT WORK AND HAPPY-HOLIDAYS–BOB JARVIS–SHELTON CT
Are the cranberries in Sausage and Herb stuffing fresh or dried?
Dried
Hi there,
I’d like to make the Beef Bourguignon “Julia Child” oven method recipe for Thanksgiving dinner this year but I think I need to increase the amount. We have 6 -8 guests, 3 of which have big appetites so I want to be certain I have enough, and would like to have leftovers if possible.
Can you advise how I could adjust the recipe to accomodate?
Thank you!
I want to make your cream of mushroom soup for a green bean casserole. I lost my cream of mushroom recipe and this looks close to what I used to make. Would this recipe work well for a casserole? Thanks much.
Saw your crispy chicken parmesan recipe. Says cover and marinate 15 min or overnight. You might want to mention putting it in the refrigerator to marinate
I cant find recipe for chicken thighs cooked in heavy cream sauce with white wine
Hi Karina, posts from you have gone quiet and I am checking to make sure that all is OK. Just a concerned follower. Regards, Rod
Im 15 love the recipes yummy and fun to make! totally recommend all dinner ones