this recipe has been passed all around in my extended family, and we don't even have an aunt winnie. i wish we did though because she must be a good cook. you're sure to love this thanksgiving tradition. it's simple and super tasty!
i received this in an email but have not yet tried it. i visited austria several years ago, and did, of course try the desserts, which were fabulous. i am sure that this is no exception, especially if you love almonds! so, put on a mozart opera and enjoy!
being from southern spain myself i am always taken aback a little when i see recipes for gazpacho that ask you to use tomato juice, parsley, sometimes cilantro, hot sauce, etc. i would like to share with you the simple, authentic, centuries old recipe for
i saw ina make this on her food network television show. the episode was entitled "flavors and flowers". you can also use the small red potatoes or even yukon gold potatoes in place of the small white potatoes.
this is a great recipe, easy to make, and popular with kids! you can use different flavors of barbecue sauce and different kinds of refrigerator biscuits as well (although i recommend the pillsbury grands sized ones as easiest to use).
plate up a palette of pretty colours. rich orange grilled salmon, raspberry red borscht sauce, bright white crème fraiche, deep green dill sprigs. a dish that will delight your taste buds as well as your eyes. lovely served with fresh steamed haricots ver
now don't ask me why this is called this....i don't have a clue why. it is a recipe i found in a 1970 women's day cookbook. i have revised it quite a bit to suit my needs. nothing real fancy, just good old comfort food. i serve with noodles or rice. prep
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