i wonder where did the golden egg come from? this is a simple and tasty dish.
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this is a staff favorite from food and wine magazine. this is special enough to serve to guests. it does take some prep, but it is comletely worth all the steps. i suggest making the hollandaise sauce first and keeping it warm over the hot water bath, whi
if you do not have fresh basil available, pesto will work in a pinch. add a heaping tablespoon to the olives and taste. add more as needed. i like to use a mixture of half black and half green olives.
we made this today as a treat after sunday lunch and everyone loved it. served with homemade icecream and my personal favourite, cream! this recipe is posted in australian measurements so 1 tablespoons equals 20ml (or 4 teaspoons).
wonderful christmas gift idea, flavored coffee creamer to go along with pretty coffee cups and your favorite coffee blend. include a card with instructions, 1-2 tablespoons of creamer per mug and your gift is ready for giving. this recipe was adapted from
this is a basic indian bread somewhat like a pita. the cookbook says that besides "chappati" it is also known as "phulka". it does not explain the difference between the two names so i assume it's a regional or dialect issue. this recipe is from "a tas
i found this in bernard clayton's cooking across america. i've had this cookbook for years and it's the first thing i've made from it! the original name of the dish is "pasta prima peschke", named for a chef on a ranch in wyoming who made it up, but tha
these cookie slices were my absolute favorites growing up in denmark. they are simple but yet so delicious, especially if you are a sweetened coconut fan. this is an old family recipe. i have tried to search the origin but it goes back hundreds of years l
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