adapted from a rachael ray recipe, episode "takeout fakeout." http://bit.ly/pbntlv
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these might not have the same delicate flavor of slow-cooked ribs but they are delicious and will be on your table in about 90 minutes or less, and to save even more time boil the ribs a day or evening in advance cover and refrigerate until ready to grill
from taste of home magazine. we made for dinner tonight and it was wonderful! great blend of flavors and really filling... we served with baked potato soup. you could use this for appetizer and slice in smaller pieces or cut in 4 pieces and make a mea
one of the things i admire most about the silver palate cookbooks is the unusual and savory use of fruit in many of their main dishes. this delicious, succulent chicken is no exception! sweet and wonderful!
plan ahead the ribs need to marinate for a minimum 24 hours, also the sauce can be prepared up to 5 days ahead, but must stay in the fridge for a minimum of 24 hours as well as the ribs, so plan this a day in advance. start this recipe early as the the ri
the roasted lime gives this dish that extra 'oomph'. serve the fish with grilled or steamed vegies and potatoes. please note, herbs i have used in this recipe is what's available locally.. you may want to try with fresh oregano or marjoram even..
a recipe found in prevention magazine for a healthy dessert. "the natural creaminess of bananas makes it the prefect fruit to whirl into a smooth and sensuous ice cream that is vitually fat free. spoon on the silky chocolate sauce and go bananas."
this is originally from cooking light, but i modified it a bit because the reviews on their website all mentioned how bland it was. i added some spices and left out the nuts (although you can add them back; they are listed below as optional). the recipe o
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