fresh and delicious side-dish served warm or cold. although the recipe calls for 1lb pasta, i prefer more of the pestonade; i either cut the pasta amount or double the pestonade!
you might want to consider doubling this recipe, i ate practically all of these myself they are that good!. don't be tempted to over-stuff the wrappers with filling or they will not seal properly. plan ahead the filling needs to chill for a minimum of 4 h
this is a recipe that is higher in fiber and slightly lower in fat than most of the ones already posted. i use whole wheat pastry flour and the shortening is the zero trans fat variety. this can be used just like bisquick for making pancakes or biscuits
soups are popular in switzerland. and the secret to the balance of flavors of this traditional swiss soup is gently toasting the flour first. i first found this recipe on the recipeland website, but i’ve also seen it on the allrecipes site (submitted by
this dry roasted beef rib recipe is a creation of mine that takes time to cook but its all oven cooking but once it is done you will be amazed at the tenderness and flavor. these spices can also be used for prime rib as well
these tangy horseradish-cream-topped brussels sprouts are just the thing to serve alongside a holiday ham or turkey. look for sprouts with tight, firm, small deep-green heads; if they’re still on the stalk, so much the better. to prepare, peel off outer l
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