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it's quite difficult to find green tomatoes at the local outdoor markets, so when i do find them in quantity i make these pickles. they will keep, it seems, forever. they are really tasty, but a bit time-consuming to make, however, they are really worth i
this is an old time recipe and was in my aunt's cookbook from her church. kathryn esham submitted the recipe. there isn't anything like it here on recipezaar. my husband enjoys this. i think the sauce is almost like my grandmother's that i so loved.
a former housemate requested this recipe after i'd moved away. i usually do this with apricot preserves (polaner all-fruit works very well) but it can be done with reconstituted dried fruits, or any reasonably fruity-tart preserve. orange marmalade would
this is the most awesome grill marinade i've ever tasted in my life! i don't know where my mom got this, but there is no match that i've ever known of...it is simplicity and freshness, yet rich, robust and succulent! i haven't told you this one yet, bec
this recipe is for a simple sauce with mild asian flavors that is made from things you probably keep in the fridge. i used ribs, but any cut will do. prepare pork in the crock pot as indicated below or use whatever method you prefer for the cut of meat yo
my early years were split between rural east texas and the heart of louisiana's cajun country....back in my elementary days (before school lunches came frozen in boxes) this was a lunch room staple in lafayette, louisiana.....prepared daily by the mother'
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