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.
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
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
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