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my favorite sandwich from local deli - so simple and so satisfying! the first time i tried this, i knew i was hooked! i would go to the deli 3-4 times a week to get a fix. but, the more i needed a sandwich, the more i began to realize that my deli had
a delicious way to celebrate the new asparagus in spring, or broccoli in fall! decadent, smooth, and satisfying - this soup freezes then reheats in the microwave *beautifully* - my favorite "brown-bag lunch" addition.
when i saw the recipe and picture of this in “cottage living” magazine, i just had to make it immediately. what a delicious once in a while indulgence. --recipe courtesy karen barker-- cooks note: using a frozen banana will give the shake an extra-creamy
authentic tamales are a lot of work but soooo worth it! if you are having trouble finding the maseca (a very popular brand of corn masa, it is the one i use) or corn husks locally there is an excellent online mexican grocer that offers these and other in
the secret of success with these extra-high, super-sticky buns is creating dough with just the right texture. the buns should turn out soft and fluffy, almost cottony. to avoid over kneading the dough, which causes excess gluten development, knead by hand
this recipe is from week 14 of my food blog, "travel by stove." i am attempting to cook one meal from every nation on earth, and aruba is my 14th stop. this simple appetizer is made with ground ham and a simple glaze of apricot-pineapple jam.
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