i have no idea why this burger recipe from new zealand is called a warrior burger - maybe because you need to have a "fighting" appetite to eat this amazing burger or have an asbestos tongue?! a meal and a half in a bun - and with more than a bit of a kick as well! (i should have called this an all blacks burger maybe?!)
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this recipe is from martha stewart kids magazine, and is used as a filling for the cakes in recipe #. i made a half sized version of the cakes, so i only made a half recipe of this. this also made for good baby food. :) this is the darker orangey stuff
i just found this recipe in bon appetit. it looks so delicious i simply had to share it!
there is nothing ordinary about these baked tomatoes. they are scrumptions especially at this time of the year when tomatoes are so flavorful. everything can be made up ahead of time for that last minute serving. bon appetit! update: there was some c
a simple and quick milkcream gravy.
add sausage to make sausage gravy.
add 1 cup shredded cheese (your choice) to make cheese sauce.
add 1/2 tsp cumin with diced green chilies (finely chopped) and 1/4 cup salsa to cheese sauce, to make a southwestern q
i spent almost a year trying to get this recipe perfect. this makes a very thick, tasty smoothie that everyone will love! my husband can't drink enough of them! note:blackberries make the best smoothie!
here is an indulgent treat, sure to please at dinner parties or anywhere. if you love blackberries, this is not to be missed. not only is this one delicious cake, but it's incredibly easy to make.
this recipe was in a box of loose recipes i'd cut out of magazines and newspapers. i'm posting it here so it won't get lost.
see note at bottom of recipe if you don't have pastry flour.
update-- made this today. it didn't rise much, maybe it's not suppo
these onions are included in the recipe for boeuf bourguignon, but they are so wonderful, that they deserve to be posted on their own. i think they are best with fresh pearl onions, but frozen are a fine substitute. you do need to use good stock though
this is from the book "the food that you crave" by ellie krieger.
the original recipe is from cuisine at home and calls for buttermilk. i make this using yogurt. it is delicious.
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