just got back from apple hill with some nice acorn squash. decided to stuff them and this is what i came up with working with what we had on hand. did have a little stuffing left after stuffing 2 smallish size squash.
these are delicious, foolproof and easy - the recipe is flexible in terms of time. most of the work is done slow-cooking the ribs in the oven - they're just finished on the barbecue or under the broiler. if it looks familiar, the rub has been posted as a
i want to try this. it looks like an umami explosion. pass the parm. this recipe makes enough sauce to coat 2 pounds of pasta. leftover sauce may be refrigerated for up to three days or frozen for up to one month. eight teaspoons of gelatin is equivalent
also known as "alici rolls," this is a southern italian appetizer that is traditionally served at the new year. i have embellished it from its original recipe of just anchovies and dough. i don't measure when i cook, so all measurements below are estimate
when, as a diabetic, your sugar supply is removed from life, you start mourning. i turned to fruit to ease my aching sweet tooth. this is one of the recipes i used to treat myself to something that is rich and a bit more sweet than i really should eat.
this is an easy and quick recipe for a midweek meal. the flavor is spicy but yummy. i use emeril's creole seasonings for the cajun spices. i love to serve this over rice and with a green vegetable or salad.
these cream puffs are simple and the filling is to die for. i hope you enjoy my grandma's famous cream puffs. the serving size is probably a little off it's easy to eat a whole batch with 2 people. you can make these any size you want so the yield co
this sauce started out as a blues hog bbq sauce clone...and ended up being something we liked even better. it's tangy & tart and has that awesome blues hog sheen. it's a lot of flavor, but it does take a lot of time. enjoy.
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