#60-minutes-or-less #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Casseroles #Main-dish #Beef #Rice #Scandinavian #Oven #European #Swedish #Dietary #One-dish-meal #Low-calorie #Low-carb #Ground-beef #Low-in-something #Meat #Pasta-rice-and-grains #White-rice #Equipment
alice pike was my maternal grandmother. when my mother was a child her mother managed 2 employee's lunch counters, first in a cotton mill in st. john, new brunswick and then in eaton's in st. catharines, ontario. in both places alice pike's brownies were
this is a really zesty french dip. great with various crudites. i like to fan out vary-coloured pepper strips, little radishes, mushrooms, belgian endive, etc. to dip in. delicious. this needs to be chilled for 2 hours before serving.
this is a much much much healthier version of the awesome blossom that so many of us love. after tasting this one and knowing the nutrition information on the other, i will have a hard time ever going back.
my version of beans and franks. one daughter likes the beans part and the other daughter likes the franks part. even though this seems like it is mostly for kids, i eat this all the time myself. it only takes about 10 minutes to make.
i found this recipe online, the blue heaven is a fantastic key west restaurant that i used to frequent, eat outside with roosters running around you, a great tire swing in the yard...it's a kind of eclectic (young hippy-like) restaurant with award winning
created for zwt8 and inspired by my team, the jammin' jazzberries, this cocktail will knock your socks off! 'bond' for james bond, who prefers his martinis with vodka and shaken, not stirred. creamy caramel vodka, shaken with strawberries and blackberries
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