i found this recipe in my food and wine magazine back in june 1997. the lady who created it is named elizabeth. i have been making it this way since then. i have made it for parties and it is so liked by everyone that most people leave with the recipe. i
you don't have to wait until a special occasion, make these for your breakfast tomorrow. i entered the recipe as 1 egg so you can easily scale it to just the number you need. if serving a crowd, use your muffin tin/silpat. just 1 or a few use a ramekin
the marinade is what makes these kabobs so special see recipe#116996 this recipe makes a large amount but you may reduce the marinade and the meat by half. plan ahead the meat needs to marinade for 8-24 hours (24 hours even better!) and the wooden skewer
my neighbor made this for her daughter's birthday party over the 4th of july holiday and i would have to say it is the best coleslaw i have ever had! if you don't like blue cheese, you could probably substitute feta cheese!
i usually don't post recipes i've never tried - here's the first one. it's from a pasta bag, presumably egg noodles! this sounded really good (except i would omit the mushrooms - can't stand them), so i thought i would post it. if you try it before i do,
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