from sunset magazine november 2003. i doubled the amount of saffron, just so you know.
courtesy of andreas viestad via the pocatello newspaper. this apple dessert is a traditional dish both norway and denmark lay claim to, viestad says. "how it got its name is easy to understand: it consists of layers of applesauce and sweet cinnamon-scent
hot italian dish cookbook by victoria gotti. this is one of my favorite dishes to order when dining out. i am so glad that i can now make it at home. i serve this with roasted potatoes and mixed fresh steamed vegetables.
from about .com (mark bittman) and posted for zwt. the term paletas, spanish for “little stick,” describes any sweet ice pop. **freezing time is not included in cook/prep time. you will need popsicle molds for this recipe, or you could use small paper cu
my mother in law pulled this recipe out of the local newspaper for me (the daily news, wed. march 14, 2007- dijon-glazed corned beef with savory cabbage and red potatoes). my husband is not a fan of corned beef, but when i make this it disappears! my 4 y
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