a deliciously moist pound cake.
this is a fantastic little recipe for sour cream and chicken enchiladas. i've seen some similar recipes posted at 'zaar but not this exact one. this turns out perfect every single time. it's also easy to double the recipe so you can serve a larger group.
i posted a request for a recipe similar to this and then “googled” it for days. this is what i found that i think is pretty close to the pumpkin that was served on a buffet in a japanese restaurant in los vegas. i can't wait to try it.
this recipe from cooking light magazine is a super easy dish - especially if you purchase cleaned shrimp! my husband likes lots of olive oil, so i actually used several tablespoons - not so "light" anymore!
cocktails and other drinks often list sugar syrup as an ingredient, so having just found a recipe for a yummy sounding cocktail i rushed out to buy some. of course you can never find an ingredient when you are particularly looking for it and yes, you’ve
clipped from a cooking magazine. i also saw it on epicurious.com. the cook's note associated with the recipe stated: brisket improves in flavor if braised 2 days ahead, cooled in sauce, uncovered then chill, surface covered with parchment paper or wax pap
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