this is an adopted recipe. that i tweeked. suggested dippers: seafood, turkey, french bread, fennel, cucucmbers, yellow and green sliced zucchini, carrots....
this is our vegan version of recipe #390745. barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. when the weather's cold, a big pot of soup simmering on the stove warms the heart as wel
i have the paula deen version of jambalaya posted, but this one, i have had the pleasure of eating at 440 main, a very ritzy restaurant where i went to college. it's fancy and a bit on the expensive side, but well worth the money. when i took my gourmet
from turkishcooking.com. the website indicates this sauce is used for a condiment on shish kebabs but i served it as a salsa with slices of toasted french bread. be sure the tomatoes you use are top quality! if you cannot find good quality tomatoes, go ah
why anyone would make stove top after making this, i just wouldn't understand. i made this recipe over 6 years ago and couldn't believe the ease or how it tastes! it's a thanksgiving tradition now. i'm not a fan of apples baked in foods, but the sweetness
step by easy step recipe for a native american all-purpose flat bread dating back to the nineteenth century. fry bread is considered a food of inter-tribal unity and is made at all indian pow wows. it has a crispy outside and a chewy inside. serve with
this is from arielle's archives, but isn't on the site anymore, and it is wonderful to serve as an appetizer. i used dried onions and bottled grated ginger to save time and it is still very good. enjoy!
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