i had these at a friends and got the recipe . . . she made them two-bite sized
zwt7, africa. "a wide variety of tropical fruits, both native and non-native, are cultivated in africa. in western africa, the closest thing to a dessert course is the "after-chop" and a popular "after-chop" is fruit salad. in eastern africa, swahili peop
yummy, crusty, cheesy goodness from america's test kitchen. garlicky, but not overpowering. using a small cheese grater or zester to grate the garlic cloves will give a better texture. better than store-bought!
this is unusual but delicious. a tasty way to prepare butternut squash. i make a big batch of this on sunday night and bring it to lunch all week. i cook the squash by halving a large one and roasting it in the oven at 350 degrees for about an hour. l
my source for this recipe is "from the recipe files of the c.i.a. (culinary institute of america) cookbook". i rarely enter part of a recipe, but this 1 was for an asparagus sauce to compliment cheese omelets. the omelet part of the recipe was routine & t
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