many years ago, when microwaves first came out, i took a cooking class downtown vancouver to learn how to cook with this new gadget. i found that i was not particularily fond of cooking meats in the microwave, but i truly did enjoy this wonderfully easy christmas pudding. make this 6 - 8 weeks before christmas. serve with a custard or hard sauce.
this sauce was like heaven had come to my lips. i used it on a freshly peppered steak which was an experience. this is now my favourite sauce. it is more of a gourmet sauce and is not sickly so you can serve large quantity's on a single piece of meat.
this is a very quick and easy recipe for those "don't feel like cooking nights". fresh vegetables can be substituted for the frozen. just be sure to cut the crispier vegetables into smaller pieces to ensure even cooking.
recipe came from "tasty tidbits" a "current" cookbook. the mixture of ingredients were so unusual i had to try it. it tastes wonderful. sweet, rich, yet has a kick (but not overpowering). the men devoured it and the women did their fair share. give it a t
the apple tree shanty graced the east denver city limits on colfax avenue from 1949 until the late 1990s. their specialty dish was beef tenderloin tips seared in a unique cast aluminum apple mold with a removable lid. the mold and lid were heated to a h
ugh....as a child, i absolutely, t-totally hated liver. it wasn't until i was married that i acquired a taste for liver and onions. this is another recipe of my mom's. it is a bit different, but has a nice flavor and even liver-haters will enjoy it. goes
while i was shopping the other day, i came across a small bag of potatoes in the produce section, called baby confetti potatoes. inside was a mix of white, red and blue/purple baby potatoes. fascinated, i had to bring them home, even though i had no idea
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