this sandwich is so good. the tarragon and lemon zest really send it over the top. you can also use a cooked deli chicken instead to make this even faster. from bon appetit, august 2001.
bechamel is one of the five mother sauces. this means it is a base for many things. if used plain, frequently onion and nutmeg are added. keep this recipe and you don't need a bunch of recipes for variations like au gratin. make it your own.
this yummy recipe is from the australian women's weekly's 'fresh food fast: delicious no-fuss healthy recipes'. when making patties, i often use well-greased egg rings. i have some that can be used in non-stick pans and place the mixture directly into th
pasta and spicy italian sausage... can life get any better then this? yes, but only if you end this meal with a rich chocolate dessert! we like things a bit spicy at our house, but if you prefer something a bit milder, you can always use mild or sweet ita
we found this recipe in a cookbook belonging to dh's grandmother: 60th anniversary slovak-american cookbook produced by the first catholic slovak ladies union in 1952. it tastes just like the bread dumplings we ate in prague. zwt 3: eastern europe
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