this recipe came to me from chef #143318 - thanks jen!! she found it in a cookbook, "an american celebration: recipes and traditions of celebration, florida" (submitted by karen bras of the university of florida) so, in honor of my beloved gators, enjoy!
i begin to turn to soup when the weather outside turns a bit crisp, and i keep right on making and eating hearty, healthy, warming soups all winter long. this is an adaptable soup. instead of the swiss chard, you could substitute any dark greens (spinac
mackerel is one of the easiest fish for us to catch here in maine so i am always on the lookout for a new recipe. this is one i want to try soon. the recipe calls for 2 2-lb mackerel, but we usually catch smaller ones. i think just adjusting the baking ti
perfect over spaghetti or another pasta, these light yet savory meatballs are also surprisingly good served over steaming hot couscous, quartered baked potatoes, or packed into a split toasted sub roll.
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