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a friend shared this with me last year. i have made a batch a month since then. it is an adaptation of a famous restaurants signature cheese. everyone likes it. it makes a great present. it will keep for extended periods when refrigerated but mine has nev
i discovered a recipe in joy of cooking and tweaked it a bit. i'm not sure it's worth the trouble of stuffing the squash. personally, i'd just peel and dice the squash while it's raw, then roast the squash while sauteeing the rest of the filling, then t
this is an adopted recipe. here's what the original poster had to say about this recipe: "this is the way bavarians eat their potato salad. you can replace 1/3 of the potatoes with thinly sliced cucumbers and add them just before serving,or use field sala
recipe from penzey's spices catalog. yummy! --overnight soaking of the bread is what causes the dish to puff up and be very creamy when baked. if you don't have overnight, at least let it soak a few hours.
a flavoursome appetiser or entrée dish which (except for the toast which you may want to make at the time) can be completely made ahead of time, this paté can also be served with other patés, dips and warm pita bread as part of any mediterranean-style mea
this is my cutlet recipe. i add with a little grated coconut added for a twist sometimes. i like to serve these with a tomato sauce or a dipping sauce, as an accompaniment to pulao and raita or even dal and rice. not very sure of the yield as it varies de
i love this chicken recipe--after messing around with oil fried chicken, i found this recipe and it's exactly what i was looking for, darn close to "real" fried chicken without the hassle of oil frying. there is marinating time, but otherwise super easy.
mushrooms are my favorite food and i especially like marinated mushrooms. it is really hard to get marinated mushrooms in the uk though. so, i was really happy to find this recipe in the bbc good food magazine. it is from the australian tv cook, bill g
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