Recipes archive

http://bestparentever.com/discuss/index.php?board=35.0

while it is still up I guess

is there a way to do a SSO?

No.

I can set up a portal, but it only links to pages on this site. I am not at all geek enough to find a work-around.

Or am I... ? (probably not )

Here's what I'm going to do. Since I seem to have addressed all the other concerns (), I'll have time to set up a test forum (yay free forums!) and I'll see what we're really capable of as far as that goes. There might even be an option C that I'm not aware of.

I was just kidding about SSO (though I think you know that)

I wasn't sure. I am kind of a sucker.

Everyone's best bet right now is to start saving your favorites. I would say that the best thing for us to do is to create a group recipe box somewhere...

I'll start looking that tonight when I get home. It would be a lot of work to put it together, but it would save us from going through this again if something happens to this board.

what is an sso?

Kapi wrote:

what is an sso?

I was wondering the same thing.

I'm going to get a binder and a whole punch in order to put all of my online recipes in one place.

Kapi wrote:

what is an sso?

Single Sign On - same login info for different sites for example

even if it would have been possible, I screwed myself in that my SN/account name are different


edit - a better example is how different sites allow you to login using your FB credentials...

Mon wrote:

Kapi wrote:

what is an sso?

I was wondering the same thing.

I'm going to get a binder and a whole punch in order to put all of my online recipes in one place.

Food.com

It's a pretty big site so I don't think its going anywhere any time soon. I love that site.

Hanger's red beans and rice

1 tbsp olive oil
1 package (pound) of spicy sausage. (I use a brand called eddies that's pretty much my region only, failing that you can use any brand that strikes your fancy. Zummos is good if you can get it, and made in my hometown)

4 15 oz cans of new Orleans style red kidney beans, undrained.

1 tbsp. Cajun seasoning (Tony chessaires in my house)

2 tsp garlic powder, divided.
2 (3.5 oz bags) boil in bag brown rice (faster then the regular kind...)

2 tbsp. Butter or margarine.
Sliced green scallions.

Heat olive oil in Dutch oven over medium high. Add sliced sausage and onion, Cook about 7-8 minutes, stirring often. Take off the heat, drain really well. Set aside.

Take a fork and mash one can of the beans up in a small bowl, add the mashed beans and the other 3 cans to the sausage mix. Stir in Cajun seasoning, and garlic powder. Bring to a boil, reduce heat, summer, uncovered about 30 minutes, stir it every now and then.

While that's going, cook the rice according to the directions, drain, add the second tsp of garlic powder and the butter, toss gently until the bitter melts. Add rice to beans, stir until well mixed. Sprinkly the tops with the green onions and serve. :-)

Tuzla's Congee


2 chicken breasts, thinly sliced and cubed, simmered in 3 cups of broth to which has been added:
2 tablespoons prepared nuoc mam
1/2 - 1 teaspoon ginger
1 large clove of garlic, finely minced
1/2 teaspoon salt, 1/4 tsp pepper
3 scallions, thinly sliced

Add the above to 2-3 cups overcooked Asian sticky rice. Garnish with leftover, crusty french bread cut into squares. Should be savory. Thin with broth for a more soup-y version