i ate this pie a few years ago and it was delicious. this recipe is from my aunt sue. see the note at the bottom about how to make this pie dairy-free. the cook time is the time to chill, and the prep time is an estimate.
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we got the inspiration for this cocktail from chef #526666's sauce recipe in recipe #373075. why not also enjoy the burgers to go with the drink?! posted with permission. just one more reason we love zaar,.. creativity! :)
a favorite recipe among miami-based cubans. it is ideal for a luncheon or even for a brunch(so they tell me) because it is light, yet flavorful. slightly labor-intensive but it is well worth the work. great comfort food! serve with an argentinian merlot t
bubba has chickens and he sells his eggs to the local neighbors. there are times when a couple of his hens lay a good amount of "green-tinted" eggs that some don't care for. i guess they don't like brown eggs either, but it is wonderful for us on longmead
source: babbling brook restaurant, santa cruz, calif., from “the second ford treasury of favorite recipes from famous eating places,” (ford motor company, dearborn, mich., and simon and schuster, new york., 1954)
this is a great spread to have on hand. it freezes well and can be thawed in the microwave if necessary. use it as a spread on toasted slices of baguette, or crackers. prep time does not reflect the overnight soaking of the beans.
this is the best tasting cheese ball i've ever had. it's actually more along the lines of a dip except that it forms into a ball. the accent is the ingredient that gives it extra appeal. i serve it when i'm having people over for a party or when i need to
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