Search Inspiration

No idea what to search for? Start browsing till you find something.

Home People possumqueen

The Cook

possumqueen possumqueen Small Town, Of A

Taste-o-Meter

People are ADDICTED to possumqueen's recipes!

My Followers

More people I feed

My Latest Recipes 101
I have 95 more
About Me and My Recipes Leave a Message
Add a Link?

Post a link to a recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message ✔ or cancel
  • Drol 7 years ago about Fried Chicken Gizzards
    These are great on the grill. Oldbuddy, you should put them on skewers and then grill them. Make them like a kebab! They will not fall through the gill then.
    Flag
  • possumqueen 9 years ago about Poppyseed Buchta
    Ttaaccoo - I'm not sure how long ago you commented on this recipe but buchta translates as bun and buchty as plural buns.
    Flag
  • NPMarie 10 years ago about Shrimp And Grits
    IMI review:
    Shrimp And Grits
    Flag
  • oldbuddy 11 years ago about Fried Chicken Gizzards
    I had been grilling these and frustration from having them fall through the grill and go to waste sent me looking for YOU, these were exactly what I wanted, simple and fast. I seasoned with salt, fresh ground pepper, garlic powder and Joe's Hot Stuff from the New Orleans School of Cooking for that just right flavor and chewy goodness I love. http://store.nosoc.com/
    Flag
  • flipflop 12 years ago about Dilly Sour Cream Cucumbers
    Made these today and they were delicious!
    Flag
  • atapiajackson 13 years ago
    Good News and Bad News on your Gizzards... the good was they were Awesome!!! Bad, well i ate two lbs worth... went from 175 to 180 with the twelve pack of beer to wash them down... Thanks :)
    Flag
  • elgourmand 14 years ago
    Great recipes. Thanks for sharing
    Flag
  • slogan 15 years ago
    Yo Hoo - I just started to read your blog and I got to say - "hit remins me of whare I growed up in East Tennessee" I got the mountains in my blood and hopefully one day I can give up my Florida flatlander life and get some freshair back into my lungs. Your blog brigns back many cherished memories - you keep it up girlfriend - we're all counting on ya
    Flag
  • thegoldminer 15 years ago
    possumqueen 1 year, 10 months ago said:
    I never thought to try frying it alone.

    Where do you get extra chicken skin? There is no way I could ever peel it off of chicken that I plan to fry and not sure you'll ever catch me making chicken any other way.

    Look out, cooking 6 lbs of pure love tomorrow afternoon. Ask a butcher, I had a store order me 10 lbs of skin, oh yea. Skin and Coronas tomorrow, hmmmmmmmmmmmmmmm. JJ
    Flag
  • huxter 15 years ago
    Have been reading your blog -- you seem to be livin' the good life ---hope it keeps on rollin'!! --love those big Deeres myself ,and my Bro-in-law has one for his farm contracting business -puts my old antique Fergie and Fordsons to shame !!
    Flag
  • knoxcop 15 years ago
    Where have you been lately, Girly? Hadn't heard a peep from ya!

    --Kn0x--
    Flag
  • quepidoll 15 years ago
    Just stopped buy to say hello!!!
    Flag
  • swamphunter007 15 years ago
    Thanks for all of the good talk on my taters. I am so glad you liked them. You enjoy them beautiful, They are good with anything, and I usually fix a bunch so I can serve the leftovers for breakfast the next morning. Have A Good Day!
    Flag
  • swamphunter007 15 years ago
    Hello Darling, Yes, on them taters of mine you can leave the skin on. Some of the skin might seperate from the tater, but that's ok, it will taste just fine. I am sure when you fim em' they will be great.
    Flag
  • pariscipes 15 years ago
    Bonne Année, Happy New Year,Possumqueen! All the best to you in 2009! I wish you a year full of delicious recipes and happiness :) Herve
    Flag
My Groups
I'm in 8 more