a regular omelette that i make almost everyday.
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a fun pink cocktail that i tried at a "ladies" cocktail party. the hostess served this in a margarita glass rimmed with pink sugar, but when i looked up the recipe on-line, all the sources said to use an old-fashioned glass. take your pick :)
this is a recipe i learned during a central market wine and food pairing class taught by andrea immer, a master sommelier and gourmet cook. she made this dish to illustrate how well the flavors of sage, prosciutto and chicken pair with chianti. this is
this soup is fantastic! think of a loaded baked potato with butter, sour cream, onion, cheese, and bacon. now picture it as a creamy bowl of delicious soup. yum! potatoes are used skin and all so be sure to scrub them well.
i entered this dessert at my church's harvest fest pie bakeoff, and the judges created a category right there and then just for this torte so they could give it a blue ribbon! my friend, nancy, shared this recipe with me. for such an elegant presentation,
what a cake!! delicious! not too sweet - not too heavy - just perfect for summer! and the glaze is to die for!! can't wait to make it again! i adapted this recipe from a family circle magazine where it was named "the best bundt cake ever"!! and i bel
i used dried cantaloupe slices and fresh wild blueberries in this delicious bread, it is so good. i hope that you will enjoy this little treasure as much as we do. it's as good served cold as when served warm with fresh churned butter.
i searched the caponata recipes on zaar and did not find any with pine nuts and i think the pine nuts really make this caponata an outstanding recipe. though the recipe looks complicated it comes together fairly quickly and once all the flavors blend it i
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