this comes from yoshiaki kirsana, a chef at a houston benihana restaurant. yoshiaki was kind enough to submit this for publication in a local methodist church's cookbook, published about 20 years agp.
by request, the real german onion pie, schwabisher version. the other one is frankischer. translated from the original german. recipe from my german husband's family. served with "early wine" during harvest season.
i love brie and camembert, and have baked them on my own several times. i have never encountered an actual recipe, though, so here is one that approximates my own method. i have used raspberry jam, but i think that the camembert (or brie) stands well on i
quahogs as we call them in ri are actually large chowder clams. these are delicious but take a little time to prepare. you can make these ahead and freeze them until you are ready to bake and eat. i'm italian and this is a favorite for our christmas eve f
this is my family's favourite meat loaf. it is very easy to make if you just put it all in the food processor to mix. i usually double the sauce because that is the way my family likes it. this recipe is from the cookbook cook milk in any flavour you lik
this is a recipe from woman's world 8/2/05. i have already made it twice, once with blueberries and once with raspberries and both have been delicious. i actually elimated the crystallized ginger and the orange zest, did not have any in the house and the
a lovely baked pancake that can be quickly put together without fuss. while this recipe calls for berries, pitted fruits -- peaches, plums, nectarines -- can be used with or instead of berries. if you enjoy tangy flavors, try substituting plain yogurt or
Follow the food and cooking here.