this delicious, creamy chicken fricassee is a classic belgian recipe. my father used to make this regularly for sundays and other festive occasions. often served as a starter, but it is great as a main course as well, accompanied by plain rice or potato puree, for example. freezes well. its flemish name is "koninginnenhapje", which could be translated as "queen's nibble"... nice, isn't it?
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the broth is outstanding. serve with fresh homemade bread and salad and you are set. great for leftovers.
this is great for a hot summer night. refreshing and tangy. enjoy!
from everyday food october 2005. allow extra time for cooling.
we love shrimp and i'm always looking for different ways to make it. this recipe has dijon mustard for a little zip.
i often make this for a sunday dessert. you can vary the fruit to suit your taste. use fresh when it's in season or frozen all year round.
i found this recipe in a pillsbury bake off contest recipe book and this is an amazing dinner and great for leftovers!
this is best served hot, but equally good cold! this is an authentic german recipe...everyone says it is the best! it is also great cooked ahead of time and then microwaved...it gives the flavors time to blend.
this smoothie is an amazing fusion of flavors. i made it up this morning and the kids said it is the best they have ever tasted. that is a huge compliment from my 5 kids who all have different tastes. i made and will make this in my vitamix.
in these politically correct times, this recipe should, i suppose, come with a warning to the mothers of little boys: that it may cause offence. in australia, cocktail frankfurts have - from time immemorial - been called "little boys". in this simple,
this quite tasty after a long day at work, more seasonings can be added, to add heat if you wish. serve with a salad. i have also served it with mashed potatoes and veggies, without buns.
i've made this spaghetti sauce several times when we've had guests over for dinner parties. always great the first, second and third time around.
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