this is really good over barbecued chicken breasts. feel free to try it with other types of poultry, or whatever sounds good to you. adapted from a ming tsai recipe. times are estimates.
from *the art of dutch cooking* by c. countess van limburg stirum (some name, huh?), this is the 3rd version to be posted of this popular dutch beverage normally served during the holiday season. *enjoy*
this is a modified version of the recipe from baking: a commonsense guide. when they first come out of the oven, they're chewy and delicious. when they cool, they become crisper, ideal for dunking in coffee or tea. (and of course they're still delicious.)
this recipe comes from,the best of living in south carolina cookbook. recipes were gathered from the monthly magazine published by the electric cooperatives of south carolina. there are a lot of recipes with few ingredients and short directions, which may
with it's sweet caramel flavor, cola is just begging to be made into a barbecue sauce! root beer and dr. pepper works well too. you can use your method of cooking the ribs instead of the '3-2-1 method' presented here, but try it if you haven't already. th
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