from cook's illustrated.
a good friend of mine gave me a big bag of quinoa to celebrate the birth of my second son (forget baby clothes and toys - this girl knows how important food is to me!) and i was worried that it was too healthy to taste good. was i ever wrong! i found th
this recipe comes from a very good friend of my aunt's in west virginia. her name was mildred reynolds and she was a phenomenal cook and baker. i remember having these biscuits with some warmed canned peaches, which mrs. reynolds had also put up herself
this is an adopted recipe. winnipeg *mel* served this to us and i thought it was great so when it came up for adoption, i snagged it. original introduction>>> "delicious apple stuffed pork roast. pretty simple too."
based on a recipe from marlene koch’s book, fantastic food with splenda. she says in its intro, “hoisin is a thick, sweet, spicy condiment used extensively in asian cuisine. in addition to being spread on pancakes for mu shu pork, it is used for deliciou
this is an old italian recipe that i got from a dear friend of mine, martin san, and i slightly modified. i guarantee that this will be the best liver you've ever tasted! even people who don't like liver will like this recipe.
i saw this recipe in a checklane recipe booklet - taste of home's 44 meals under $10. it looked delicious, so i decided to try it. it tastes as good as it looks. i was surprised that the pancake really does puff up. this is a good way to use up a bit
this impressive cool-weather salad is an extra-ordinarily addictive mix of sweet, crunchy and salty ingredients. you can feel free to sub dried cranberries or cherries in place of the dates. they recommend it for a thansgiving side dish, as it can be ma
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