this is a refreshingly different and easy salad that i have made many times. it comes from an old cookbook of mine entitled "the complete encyclopedia of chinese cooking.
years ago my grandmother ordered me these recipe cards in the mail that you file in a box that the company provides. i didn't much care for the recipes so we ended the subscription. there was one gem in the bunch, though. it remains a family favorite! (i
vermouth or gruppa flavor the onions, all spun together with rich swis gruy'ere cheese. this version has no potatoes added to the pasta.you could cut back on the high fat by using fat free half and half and omitting the bacon, but why?
i got this from an old friend. it is easy and quite good. just make the omelet as you would normally with the diced avocado in the middle when you fold the omelet. then pour the sauce over it. yum! i added shredded pepper jack cheese like you would in a n
this recipe was inspired by my pre-vegetarian days of corned beef soup. i had a sudden craving for my childhood favorite when i had an epiphany. i realized that refried beans would have a similar mushy texture and color of the canned corned beef in soup
eva longoria is a fabulous cook. she developed this recipe through many trial and error attempts, until it was perfected. now we can all benefit from her trials. this is a really delicous bolognese. i hope you enjoy it as much as we do!
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