this is a popular side dish in belgium. it usually goes with blood sausage (boudin) or strips of bacon, but i often serve it with sautéed chicken. go easy on the cream, you want it to have more substance than smooth mashed potatoes.
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this is an excellent dish for a barbeque party. make the ribs in advance, and when your guests have arrived, all that's left is to grill them. you'll have them wondering how they got so tender and tasty so fast.
use any soft, quick-cooking greens,such as spinach, swiss chard or beet greens, for this recipe, but keep in mind that they have slightly different cooking times. the recipe comes from eating well.com
i heard about brining from a couple of friends who like to cook and thought i'd try it out. i did some research on the web and came across this brining solution from emeril. i have always grilled my turkeys with great results.
i am trying to eat less meat both for health and expense, but still keep my meal satisfying. i found this recipe in "organic gardening" magazine. they suggest the recipe is a good start and you can add cubed potatoes, diced chicken, or extra-firm tofu.
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