i loved these growing up. my grandparents lived in a small town in northern texas where they had a german festival the first weekend of july. she always made these, and every time she came to visit we would make them with her. your family will love these meat filled pastries
a special i had at one of our great seafood restaurants in monterey. they wouldn't share the recipe, but i found a few like it and adapted 'til it was close! i don't usually add the chilis, (i picked them off at the restaurant,) but my husband likes them
taken from out of this world cookbook ii. i have never tried this! i don't know if it's meant to be a main course on a buffet or for a large family, or just a meaty side dish -- so i'll categorize it as both.
from oct 2007 issue of sunset magazine. a totally new way ( for me) to cook potatoes. had to substitute several items, but still was very good. no ale so used coors reg. beer, added 2 tsp balsamic vinegar & 1 tsp molasses. had only yukon potatoes and hor
boeuf bourgignon comes from the bourgignon region of france (in english, this region is known as burgundy). bourgignon is famous for its rich cuisine, developed during a time when it was one of the richest corners of europe. it's cuisine features beef, cr
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