after years of making alfredo sauce, i think i have perfected what i call the "best alfredo sauce in america"! however, i was fresh out of fettuccine, so i had to substitute spaghetti noodles, but even still, the results were amazing!! i hope you'll try
this has a marvelous flavor and is perfect on french bread, fruit slices, pumpernickel bread, crackers, or vegetables. you do not need a fondue pot to make this dip; just place it in a heavy bowl that will keep it warm.
this is my dh's favorite way to fix halibut. it is not a true barbecue, since the fish is baked, but the flavor is delicious! another plus, this is very easy to fix. the time to prepare includes marinating time.
these are some of the weirdest little things i've ever created, but they sure are good! these are a great side to take to a potluck or bbq. they are also a perfect main course next to some potatoe salad and baked beans.
my very favorite stroganoff. the original recipe came from ruth mellinkoff's "the uncommon cook book". the original recipe uses beef tenderloin, but to economize i use ny steak or beef sirloin (choice cut) .
i love bengan bharta, and the recipe is below. sweet, smokey, spicy....yum! i was short the requested spices once and substituted all but garlic for: equal parts of garam masala spice mix, berbere spice mix, and hot curry spice mix, to total 1.5 table
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