#15-minutes-or-less #Time-to-make #Main-ingredient #Preparation #Low-protein #Vegetables #Easy #Dietary #Low-sodium #Low-cholesterol #Low-saturated-fat #Low-calorie #Low-carb #Healthy-2 #Low-in-something #3-steps-or-less
serve this as a cooling contrast to curry or other spicy dishes. adapted from the new york times cookbook. although the book suggests substituting 1 teaspoon ground ginger for the fresh, i don't recommend this, as the taste will be completely different.
this is a delicious dish. i had this for thanksgiving at aunt phyllis'. i've made it too. it's a little more sophisticated than the usual marshmallow variety of yams (but we like that kind too)! that's the problem-we like them all! so many yams, so lit
i adapted this recipe from one i saw online at labellecuisine.com i used all extracts because i'm underage. i have no clue what bananas foster tastes like, so i can't vouch for flavor authenticity. the final product tasted more like a banana cream pie and
i want to try this recipe next time i can find some mahi mahi. the original recipe also says that you can substitute orange roughy or flounder. from the weight watchers complete cookbook & program basics.
my family prefers red potatoes to any other and i am constantly trying to come up with new ways to incorporate them into recipes. i put this recipe together and they raved about this dish so i thought i would post it for others to share. enjoy!
i had some store bought breaded chicken nuggets in my freezer and, didn't want to do the usual thing with them, you know fry and dip them in sauce.if you don't have nuggets, breaded strips or tenders will work just as well.also even if you have any of the
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