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    You are in: Home / Persian Berry 2011's Public Recipes
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    3 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This is my own recipe that has evolved over the years that I use for all different kinds of fish and large casserole samplers with different kinds of fish when I can afford it. Tilapia is affordable now. I was amazed when my picky eater 5-year-old grandson dropped in with his mom and started scarfing it down off her plate! I vary the spices to my mood, but this is what I used for this batch. You have to give exact amounts; I don't cook that way generally, so vary the flavorings to your taste. I've learned to work with a few basic spices rather than buy any of the hundreds of products out there now unless it's really special and necessary.

    Recipe #472203

    I looked through all, many similar, but mine enough different I decided it warranted being submitted separately. My granddaughter wrote and asked for the recipe - what recipe? - so I wrote back and told her how I usually made it. But it's a little different now. I wish I'd had some green and red peppers but passed them up at the store. It turned out nice but am hoping the flavors will blend together overnight. I make my Italian meat sauce similarly but use garlic and Italian spices which I don't for this. I used 2 packets of Swanson Flavor Boost, and the editor will not recognize it. It's very concentrated broth and new on the market.

    Recipe #473695

    This slowly evolved as I wanted to branch out from the same old long cooking with the nutmeg and raisins white milk version. I got to wondering what would happen if I just made it very plain? The white version was not bad, slightly carmelizes and creamy Then I decided to try chocolate milk in it. It's the ultimate comfort food for me, and chocolate milk was not habitual in our diets ever. It takes about 3-1/2 hours but doesn't need to be constantly watched, just stirred at intervals. I always aim to get it just the right amount of creamy but don't like it runny like I've seen. You do have to get a feel for when it's almost done.

    Recipe #472080


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