i made this for my boyfriend and he said it was the best pasta sauce he had ever had. it was something i just whipped up, but i decided to write down what i did since it turned out so good! cooking and prep times are estimated. i also eyeballed a lot of t
the three major things which are unusual about this pie are what makes this pie so special. first is the addition of the boiled cider. second is it's long baking time of 2 hours, and third is the instructions to not cut and serve until it is completely
entered for safe-keeping for zwt. from oukosher.org, by women's branch of the orthodox union. this is a traditional condiment served at passover seder, usually served either on matza or romaine lettuce leaves with a little horseradish paste.
from the dairy book of british food. "this is a simple dish but one that's packed with goodness. stout gets its dark colour and bitterness from the roasted malt or barley used in its brewing. it makes a delicious gravy when used in a casserole, and a tou
it's great to know folks like this sauce so much! i wish i could take credit for it but it was adopted after the original member left. thank you, all, just the same. i have made the recipe with regular brewed coffee but highly recommend the espresso. in
the sauce is the real star in this recipe. you can thin it with some water and use it as a salad dressing or serve it with just about any meat, fish or vegetable. it's great with fish! try it on beans, asparagus, tuna, chicken or pork, it's wonderful!
Follow the food story Find cooking methods, recipes, tastings and everything about food here.