Recipezazz Discussion Forums

Thank you all for the imput. I downloaded the chrome on my desktop and it killed my computer so a little weary of that. I guess I want something just like I have so I can add news site and cooking sites on my main page. I already have MSN with my subscription for my dsl or the option of yahoo but I ...

Since Igoogle will be a thing of the past in a few months I was wondering if any of you know of a site that is similar with the options to add to the page? I will miss my Igoogle.

Thank you.

Thank you Sue for your idea but I really want the "cream" to incorporate all the spices and flavors with a simmer. Adding "after the fact" I don't think would work here. When I add the cream I also add tarragon so all the flavors meld together. I want the cream and tarragon to add to the potato soup...

Thank you Kim. Great info.

Does anyone know if cream soups freeze well? I made a big batch of cream chicken and potato soup and I just don't think I can eat it again today. Can I freeze it? It was made with chicken broth and simmered the last hour with a pint of heavy cream added. Any suggestions?

You can add me Sue, I'm up in Bonners Ferry, Idaho, 20 miles from the Canadian Boarder. Thanks!

I used to smoke Diss for 40 years, I switched to electronic cig. and then had the inside of the house painted and a bunch of stuff done. I havn't wanted a regular cig since the first time I puffed on a electric one. I love being able to "smoke" anywhere I please, even in a hospital. I breath better ...

Elsie wrote:Gosh, I'm still thinking about this. You all are so interesting and I am just... so very boring. Really, I am!

I bet there a lots of things that have happened to you and that you have done that all us would find interesting.

Oh My Goodness!

Your welcome Deepster. After thinking about this a little more, I guess it could be a halibut steak or maybe a king salmon steak. It's that round knob of a bone...it would have to come from a "chop" or a really large fish?