posted for zwt 2006. recipe comes from justine wilson's homegrown louisiana cooking.
a thanksgiving tradition in the home of rachael ray. **note**i tried rachael ray's stuffing on thanksgiving of 2006....it was okay, but not one i would make again. my tastes do not favor fruit in the mix. maybe if i added my standard sausage mix to the r
if you really like bakery flavors this is the flavor for you. it tastes almost like the birthday cake icecream at cold stone creamery. note : large tapioca can be purchased at asian grocery stores. bubble tea straws can be purchased inexpensively here, ww
this is another one that might take a little while to prepare, but the work and wait are well worth the effort! if you can't find a 5 lb. boneless beef chuck roast, 2 smaller ones will work just fine!
be sure to use fresh pineapple juice for this drink, not bottled. from lcbo's food & drink magazine. the data base wouldn't allow me to add cava. cava is portuguese sparkling wine made by the champagne method.
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