pronounced shtoh-luhn, stollen is a wonderful traditional christmas bread from germany. the traditional shape is that of a large, folded oval. every year my grandmother would make this for christmas and we would have it for a light breakfast on christmas
this was created for rsc #11. i combined two favorite ways that i like to prepare fish. one with a cheese crust and one coated with pesto. the combination seems like a natural. the egg wash might seem like an unnecessary step, but after experimentation
my mom got this recipe from aunt debbie. as a kid i use to think this was almost like heaven. it tastes a bit like cheese cake, but fluffier. the last time i made it for a bunko night, the ladies gobbled it up.
this is easy and really good! this makes a great meal served with fries and coleslaw! if you are in a rush you can omit browning the chicken and increase the cooking time slightly, i find that the sauce will be thinner from the chicken juices if you do no
from culinary tour magazine. chicken broth can be substituted for the vodka if you wish. this is fun to serve to guests because they are each given a "shot glass" of dressing for pouring over the salad! no id required.
i went to orlando florida a couple of years ago and every restaurant i went to had no clue what a caesar was. i was surprised to find out that it was a canadian cocktail. even the bartender at the motel we stayed at had never heard of it. so, i went to a
Follow the food story Find cooking methods, recipes, tastings and everything about food here.