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Privacy Policy


Routine Information Collection

All web servers track basic information about their visitors. This information includes, but is not limited to, IP addresses, browser details, time stamps and referring pages. None of this information can personally identify specific visitors to this site. The information is tracked for routine administration and maintenance purposes.

Cookies and Web Beacons

Where necessary, sapidrecipes.com uses cookies to store information about a visitor's preferences and history in order to better serve the visitor and/or present the visitor with customized content.
Advertising partners and other third parties may also use cookies, scripts and/or web beacons to track visitors to our site in order to display advertisements and other useful information. Such tracking is done directly by the third parties through their own servers and is subject to their own privacy policies.

Controlling Your Privacy

Note that you can change your browser settings to disable cookies if you have privacy concerns. Disabling cookies for all sites is not recommended as it may interfere with your use of some sites. The best option is to disable or enable cookies on a per-site basis. Consult your browser documentation for instructions on how to block cookies and other tracking mechanisms.

Special Note About Google Advertising

Any advertisements served by Google, Inc., and affiliated companies may be controlled using cookies. These cookies allow Google to display ads based on your visits to this site and other sites that use Google advertising services. Learn how to opt out of Google's cookie usage. As mentioned above, any tracking done by Google through cookies and other mechanisms is subject to Google's own privacy policies.

Contact Information

Concerns or questions about this privacy policy can be directed to andrewramy68@gmail.com for further clarification

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Cabbage Patch Stew

Ingredients 1 lb. hamburger 1 cup onions, chopped 2 carrots, peeled and sliced 2 ribs celery, sliced 1½ cups coarsely chopped cabbage 2 cans diced or stewed tomatoes, undrained 1 can pinto or kidney beans, rinsed and drained 1 cup water or beef broth, plus more as needed 1 tsp. salt ¼ tsp. pepper 1-2 tsp. chili powder   Method In a large pot, brown the hamburger; drain off fat. Add the rest of the ingredients, cover, and simmer for about 45 minutes or until vegetables are cooked through and tender. Add more broth or water as needed so the stew doesn’t dry out. Serve in bowls topped with shredded cheddar cheese and sour cream if desired.

Eggs Stuffed With Ham

Ingredients 4 hard-cooked eggs 1/2  lb. cooked ham 1/4 c. grated Monterey Jack cheese 4 tbsp. sour cream 2 tsp. Dijon-style mustard 1/8  tsp. pepper parsley or dill Method 1. Hard cook eggs by placing in a saucepan and covering with cold water. Place over medium heat until water boils, reduce heat, and simmer for 15 minutes.  Drain water from saucepan and run cold water over eggs until they are cool. 2. Peel eggs. Cut in half lengthwise and remove but do not discard yolks. Cut off a small slice of the rounded part of each egg half so they will sit flat on a plate. 3. Chop ham into very small pieces. 4. Blend ham, cheese, egg yolks, sour cream, mustard, and pepper with a fork. 5. Stuff each egg half with ham mixture. Arrange on a serving plate and top each egg with a sprig of parsley or a sprinkling of dill.

Seared Tofu Poke

Ingredients 1 cup ogo, limu kohu, hijiki, or mixed seaweed 2 tablespoons vegetable oil 8 ounces firm tofu cut into 2 × 1 × ½-inch rectangles, thoroughly patted dry 1 tablespoon toasted sesame oil 1 tablespoon sweet soy sauce or kecap manis 1 tablespoon shoyu 1 teaspoon grated fresh ginger 1 teaspoon sriracha or similar thick Asian chile sauce, or wasabi paste (optional) ¼ cup thinly sliced scallions or sweet onions, such as Maui or Vidalia ½ jalapeƱo pepper, thinly sliced (optional) 1 cup mung bean sprouts  Method 1. Rinse or hydrate the seaweed according to the package directions. If it isn't thinly sliced, make it so. 2. Place a large, preferably cast-iron, skillet over high heat. Add the vegetable oil. When the oil shimmers, add the tofu pieces in a single layer and fry until well browned on both sides, about 5 minutes. Transfer to paper towels. 3. Whisk together the sesame oil, sweet soy sauce, shoyu, fresh ginger, and sriracha, if using, in a medium bowl. Toss the tofu in the