this is a matthew ford recipe from the guardian's weekend magazine. using barley makes a nice change from rice and it's good for you as well. if you want you can also add sautéed mushrooms or shredded meat. i often use butternut squash instead of pumpkin as it's more widely available here.
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this is a barbecue sauce for steak originally from the weber grill folks. brush a little of this on your steak before removing it from the grill and all your guests will wonder what your secret is! we are so addicted we can hardly eat a grilled steak wi
this is a great one-dish meal in the crockpot. you can also substitute an equivalent amount of another vegetable (asparagus and broccoli are both good), making this a versatile recipe you can use often. when i make this dish i tend to use more pepper and
my mom's friend who is italian gave me a copy of her family cookbook that they had bound and published. it was a wedding shower gift that i treasure. as a newlywed i used this recipe a lot! i've been married 16 years and i make these with spaghetti, fo
this recipe was developed and given to me by a good friend. this is the way that my friend's mother and sister make beef brisket. this recipe is so good! gravy comes out brown and slightly sweet. brisket will melt in your mouth.
i got this recipe off of the pillsbury site. great meal to fix if time is limited. i did not add olives to mine. i did add sprinkle of red pepper flakes to ground beef mixture. but, we like "hot" food. next time i am going to try sausage. on the chees
great weeknight dinner, because it's so fast to prepare! or make it for your half-time party on super bowl sunday--it's a crowd pleaser for sure! this is a rachael ray recipe that i adapted to my family's taste by adding the parm. if you like buffalo w
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