something a little different to do with chicken breasts, fancy enough for company, but not too time consuming for a weeknight. i would serve with wild rice and a nice veg, maybe asparagus.
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what's better than bread pudding ? this sounds delish ! another recipe out of my missouri amish cookbook 1990. i am unsure of the serving size or pan size.
also called achiote oil. annatto seed (poor man's saffron) is used to color food. it's from south america. the golden-yellow oil is used to fry or marinade vegetables or meat. which results in a bright orange surface. in vietnam, batters are often prepare
from "the bread winners cookbook" these are soooo good! i make them for thanksgiving every year, and whenever the spirit moves me. this makes a huge batch, so when i'm not feeding a crowd, i make a half batch. my daughter would live on these rolls if s
i had ground beef thawed, a 1/2 used can of chipotle in adobo and didn't know what to make. i honestly didn't even think about using the chipotles until i came across a recipe here using them. i didn't really follow that recipe much though :-) i looked at
from cooking light--they use wonton skins for easy assembly. haven't tried it yet. this makes 36 empanadas at 3 per serving so i plan to freeze most.
this banana bread is great! my grandma used to make it for me all the time when i was little and i loved it! (and i still do!)
slightly adapted from madhur jaffrey's “indian cooking.” delicious over brown rice.
made with recipe #152603, this is a very nice refreshing vinaigrette that goes well with a spring mix salad. i'm not sure how long this will keep, endlessly i suppose, but we've always eaten it before it ever had a chance to go bad! the mustard acts as
haven't tried it yet, but it came from the arizona republic article containing margarita recipes. going to try it today to celebrate the 4th of july!
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