i first had this stew at a restaurant in rochester, ny, and when i moved away, spent years recreating it! delicious with a lovely hearty bread, or with rice cooked in the stew (about 3/4 cup brown rice added with the sweet potatoes and carrots).
this recipe is close to my favorite appetizer from my favorite restaurant in anchorage, alaska. it's creamy and delicious served with thinly sliced crusty bread.this is different from most crab dips posted here because it doesn't call for cream cheese.
from fleischmann’s yeast “bake for the cure” recipes. what i like about this recipe is that it can be made into a french bread-like loaf. should you want to use regular active dry yeast, proof first and adjust rise times. (note: i found with the fast
this is a recipe my entire family loves! it's requested at least once a week and for birthday suppers. the recipe came from the mother of one of my childhood friends, who made some of the best food. if i'm making a double batch, i make it with cream of ch
ok, so this is not terribly weird, but most people look at me weird when i tell them about it. it's yummy! (i have found that this mixture is best eaten right away as the tahini tends to get sticky like natural peanut butter.)
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