Members Big Recipe Thief

[Guest guest]

Don't stress over it even though it isn't right.  Try to give credit if you

pass a recipe along.

You can count on anything you post  will end up somewhere on the net, maybe

even all the way around the world.

Geez,  I don't even have time to post my own recipes left alone to sit on my

ass all day and copy and paste recipes.  What a hobby  LOL  " Ooouuu I have

Recipe Posting OCD I have to post 6 recipes a day or I will fall off the earth,

where can I take them from? " . hahaha

Here's a big shocker, a vegetarian group member took one of my recipes and

posted it as their own on Recipezaar.  How about that one? I found it by

accident and several members emailed it to me.

I just let it ride, I don't have time to be a recipe cop.

Donna

 

 

 

Through violence, you may 'solve' one problem, but you sow the seeds for

another. Dalai Lama

 

--- On Sun, 1/3/10, Myrtle Killian <myrtleskies wrote:

 

 

Myrtle Killian <myrtleskies

[veg_grp] Big Recipe Thief

gourmet-recipes-from-around-the-world

Sunday, January 3, 2010, 4:52 PM

 

 

 

 

 

 

I have had several members from other groups share digests on how my recipes

are  being ripped off with NO credit by

this person and also angelchef.  Maybe they need to be more careful.  I'm a

greatgrandmother and I have stored recipes for decades so at least give some

credit. I felt I didn't to say something in respose to the post about posting

others recipes. 

Myrtle

 

 

This is what I wrote her:

 

If you feel you need to take my recipe and pass it around would you at least

give me credit for it.  several people have forwarded this to me.

Thank you

Myrtle

 

Artichoke and Olive Marinara Sauce

    Posted by: " ~*Piper*~ " charmed.twilight@ ymail.com charmed.twilight@

ymail.com

    Sun Nov 29, 2009 3:43 pm ((PST))

 

Artichoke and Olive Marinara Sauce

 

2 cloves garlic, minced

3/4 cup chopped onion

1 1/2 tablespoons minced drained peperoncini

1/4 cup extra virgin olive oil

1/3 cup dry white wine

1 28 ounce can whole tomatoes, including the juice, chopped

2 jars 6 ounces marinated artichoke hearts, drained well and halved lengthwise

1/2 cup chopped pitted Kalamata olives

1/3 cup fresh parsley leaves

 

Use a large skillet to cook the garlic, onion, and peperoncini in oil over a

moderately low heat, stirring, until the onion is soft. Add the wine and boil

for about three minutes, or until most of the wine is evaporated. Add the

tomatoes with the juice and simmer for about 20 minutes, stirring occasionally.

The sauce should be starting to thicken.

Stir the artichoke hearts and olives into the sauce and simmer for five minutes.

Stir in the parsley and some salt and pepper to taste. This sauce is great

served over spaghetti, bowties, or penne.

If you feel you need to take my recipe and pass it around would you at least

give me credit for it.  several people have forwarded this to me.

Thank you

Myrtle