looking for a quick but tasty dinner idea? serve with rice pilaf and a nice vegetable or salad and you've got a recipe for success. prep time includes marinating time.
this is being posted for zwt ii & my recipe source is epicurean.com who acknowledged their source as "a taste of acadie", by marielle cormier-boudreau. (time does not include time for pie pastry to cool)
giovanni's on pearl, ellensburg, washington. "we put this on our menu in the spring, when fresh yakima valley asparagus is abundant," says the chef of giovanni's on pearl, who serves this vegetarian entree with crusty french bread and butter. contrary to
she never really got around to showing me how to make it, but i know what i like, and this is how i make it. it tastes just like my dear great auntie's! yum! when i say chili sauce, please get a chili sauce such as heinz, not an asian hot chili sauce. it
this recipe was developed with kellogg's all bran cereal i have never used any other bran cereal for this so i cannot guarantee good results with anything else --- if desired a crumb topping can be sprinkled on top, see my recipe#184305 for the topping mi
this is a variation on a black bean dish i found in cooking light magazine. i have substituted some of the spices according to my family's tastes and my food allergies. this version is really fantastic!
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