when bell peppers fill the local farmer's market, i make this refreshing salad to serve with grilled meats. from light & tasty magazine, 2004.
#15-minutes-or-less #Time-to-make #Course #Main-ingredient #Preparation #Healthy #Main-dish #Salads #Pasta #Vegetables #Easy #Dietary #Low-cholesterol #Healthy-2 #Low-in-something #Pasta-rice-and-grains #Peppers
this is a recipe i came up with on a whim while trying to find a way to use refrigerated pre-rolled pie crusts that i had on hand, and didn't want to waste. although not as rich a dough as traditional rugelach, these are delicious, and they came out even
simple attractive salad. be sure the jicama has a tight skin, does not look wrinkled and when you cut into it the flesh is pure white. if you have a couple of days before you want to make this salad choose green avocados place them in a paper bag and put
another adaptation from vegan a go go. i changed this to spelt flour, just personal preference and a little more protein. i also halved the amount of oil and used some applesauce to save on some calories.
this is from an old pta cookbook from my town. the man who submitted the recipe had a local restrauant for years. don't be scared off the pepper, this cake just has a strong spice taste, something like licorice. i bake in a bundt pan, but this be made in
this is a recipe that my mother-in-law baked countless times. a favourite of the shearer's she cooked for during shearing season. she's been asked for this recipe many, many times. hers always tasted spicier than mine and i suspect she used a heaped teasp
this is a delicious and quick shrimp saute using typical portuguese ingredients like red wine and plenty of garlic and parsley. the saffron makes it a little different, and a touch of crushed red peppers at the end of cooking make it wonderful! i used arg
Follow the food and cooking here.