simple orzo recipe, prepared like risotto. original recipe by pam anderson, published in the washington post, june 7, 2000.
from january, 2011's issued of southern living. this is an easier version of the original because it uses pre-cooked chicken and canned broth. don't forget...heat your oil good before adding the flour for a flavorful and fast roux. good for oamc, too.
saw this in a 2009 issue of family circle. i tweaked it a bit to suit our taste, and dh was very happy with the results. it's really easy to make and is ready in no time. the capicola gives it quite a bit of a kick--that's why i've tagged it (spicy)--so
ah mexico! such wonderful flavors come from there. here is a quesadilla with goat's cheese, cottage cheese and mozzarella cheese, enhanced with spinach, tomato and cilantro, and of course, some jalapeno pepper!
i am not much for sweets, but when i do develop a sweet tooth, this is what i make. please note: this is an adopted recipe and i hope to make it soonest. if you make it before i do, i would appreciate feedback, thanks ! zwt region: united states of ameri
these cookies will make your mouth sing! if you love the flavor thar toasted nuts have, you will love these cookies. they are not a doctored up oatmeal cookie, but like a really good energy bar/cookie. these have been adapted from a bakery called "tutti's
a quick, easy one pan meal that won't heat up the kitchen on those hot summer days! kid friendly, if you omit the capers and use the lemon juice option vs. the wine. we like ours topped with parmesan cheese at the table. hope you enjoy.
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