we are big couscous fans in my house and this recipe that my husband found from ainsley harriot is really tasty. great as a snack on it's own or as an accompaniment to roasted veggies or grilled meats and fish.
a vegetable soup recipe featured in the ny times dining and wine section. flavors: tomatoes, butter, root vegetables, and a hint of orange. i haven't made this yet, but it sounds interesting (and ny times articles can only be accessed for free for a bri
clear jel is a modified food starch (powdered form) that will not break down in high heat during processing. don't substitute!! clear jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. kitchencraft (1-800-7
updated on september 16, 2009. i posted this recipe on apr 22, 2001 and am embarrassed to say that just today i found out that the recipe is missing an ingredient! i talked to 'claude' and she (claudia, actually) said that the recipe needs to include 1 ca
this chicken is very moist. i usually use club crackers for this and love the buttery flavor in the coating. leftovers (if there are any) reheat well on a baking stone in the oven. i sometimes make another version of the gravy and don't always use the sou
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