bon appetit - 2005
a hearty and comforting soup from the minnesota scandinavian chapter of the united states regional cookbook, culinary arts institute of chicago, 1947. overnight soaking not included in preparation time.
this recipe is from cook 'em horns published by the university of texas ex-students' association. it is the only enchilada sauce recipe i use, period. homemade is always best. i have used a blender, but i don't blend all the tomatoes. i have also used
first thing, if you do not have a 8 inch glass or porcelain pie plate, do not even try to make this recipe, it does not work in any other type of pie pan. but if you have the pie pan and you love chocolate, you will love, love, love this rich and creamy p
got the recipe straight from the bartender! and it is awesome! recipe for simple syrup: basically 2 cups of sugar and 2 cups of water, bring to a boil, simmer on low for about 6-8 minutes stirring until all sugar is melted, let cool, store in a jar or air
don't get me wrong...i love paula deen! i just took her original recipe and made it my own. my brother and sil love this over rice. please note: you will need a 6-quart crockpot to make this recipe as posted. it makes a lot of soup but it freezes v
there are advantages to eating buffalo meat because it is lower in calories, lower in fat, has a wonderful flavor and is very tender. it's important to roast buffalo at a lower temperature than you would roast beef to keep it from getting tough. yo
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