a delicious way to serve fresh brussels sprouts. make sure that when preparing that yellowed outer leaves are trimmed away and that an x is cut in the core end with a sharp knife. october through february is the peak season for this member of the cabbage family. select small, firm, tightly closed heads that have a bright green color.
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after just making this again i think some may find the filling too thick so i am changing the instructions to say 2-4 tablespoons of cornstarch. we like our apples diced so it takes 3-4 large apples to achieve 4 cups. i also used the micro.this time stirr
this is a recipes from a small book of great recipes called "salads and summer dishes". i borrowed it and have made many of the recipes so far,with excellent results so this one is on the "to do" list. maltaise sauce is a variation on the traditional hol
this dish is so easy to make.the fruity sauce would go well with chicken or fish too. i made the pork and coated cooked baby potatoes in the juices, lovely. i've made this sauce twice now and everyone loves it. i'm going to try it with bananas too, i've m
these are my own creation. i took a year and a half of baking and pastry at cc, but i still like my short cuts every once and a while. these are wonderful and quite easy. they are kind of messy though. very rich!
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