i've had a few rounds of making borscht, but i really like yellow beets, which we often get at the farmer's markets here, and i don't always like cabbage in it. in this version i take advantage of the lovely tasty beet greens that i used to just toss. i like to top with greek yogurt, and this dish is insanely light with fat free yogurt without loosing anything. ... highly recommended.
this is such a simple, no cook, dessert that is good enough for a dinner party. it is quite rich, but the lemon adds a nice freshness to it and it is not too sweet. if you can find it you can use low fat mascarpone.
this is one of those soups that just seems to warm you up all over on a cold winter night.cooking time depends on the temp of the crock pot but you can also make this on the stove.i tend to put my on low and cook it slow.
a neat trick for bbqing the thighs is to place them in a wire bbq frame used for fish, burgers etc then you can flip them all at once. beautiful flavor, crisp skin time does not include the marinade time. serve as an appetizer then it serves 6 note: the
this is a hearty, cozy soup that's great for chilly fall evenings. i like it with lots of the red pepper flakes. you can serve this as a main course for dinner, along with rye bread and apple pie for dessert. recipe is from the chicago tribune.
served at the 1870 wedgwood inn in new hope boro, pennsylvania, this simple chicken salad combines common ingredients in a less-than-common way, and with great results. if you happen to have some cooked chicken in your fridge (or perhaps a rotisserie chic
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