this is a quick, easy way to cook country style pork ribs. i've adapted this recipe from
#60-minutes-or-less #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #North-american #Very-low-carbs #Main-dish #Pork #American #Pressure-cooker #Stove-top #Dietary #Low-sodium #High-protein #Low-carb #High-in-something #Low-in-something #Meat #Pork-ribs #Equipment #Presentation #Served-hot
i love coffee but i have come to accept the fact that coffee just does not love me back (headaches, upset stomach, etc.) sooo, this is the recipe i reach for when i need a healthy pick-me-up in the morning. it is peanut buttery, and slightly chocolatey.
professional results, no candy thermometer required! i tested this toffee over and over for a cooking demonstration recently, which is how i discovered it can be made in 17 minutes. great for gift giving, if you can resist eating it all! i make the batch
a thanksgiving tradition in the home of rachael ray. **note**i tried rachael ray's stuffing on thanksgiving of 2006....it was okay, but not one i would make again. my tastes do not favor fruit in the mix. maybe if i added my standard sausage mix to the r
posted for the zaar world tour 2006-south africa. from the "best of international cooking" cookbook. i haven't had a chance to try this recipe yet. note: the amount of puff pastry you need for this recipe is 1/2 of a 1-1/4 lb. package. recipezaar's softw
a humble peasant dish, this will be best made with real french _lentilles du puy_. adapted from dorie greenspan's _around my french table_ as published by caroline russock at serious eats. http://bit.ly/d4ibav
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