this is another recipe from jacqueline bellefontaine's what's cooking barbecue with a few alterations from me. i love it because the marinade time is short. you really don't need any more time than stated. it is thick and sticks to the meats beautifully. you will think that there is not enough to marinade the amount of meat, but i thought it was perfect. (not enough to have extra for rice) the flavors went so well together. prep time does not include the marinate. i hope you enjoy it as much as we did.
amaranth is a healthy grain, but i don't like it in savory dishes. this is my delicious breakfast creation. it's vegan if you use a vegan sweetener, like agave. may i also add that i make it this way because the other flavors cover the general flavor
this recipe is from the america's test kitchen slow cooker episode. i'm not a fan of slow cookers, but this beef burgundy is soooo delicious and full of rich flavors you would never guess that it was made in a slow cooker, definitely a keeper!
these crispy chicken “wings,” made with boneless, skinless chicken breast tenders, stay crispy with only a light coating of oil—no deep-frying needed. serve as an appetizer or try them for dinner with crunchy vegetables and dip on the side.
this is a recipe i found on all recipes. it's spicy, tasty and a delicious way to serve salmon. i've altered the recipe quite a bit but will spell out both variations so you can make this recipe according to what suits your family. for instance, this r
this sauce can be divided into single servings, frozen for future use. when reheating go ahead and add some vodka and cream for a great vodka meat sauce (here's the polish part)! i made this with only 1 tablespoon olive oil and lean meats trying to keep t
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