these are always on our list of christmas cookies to bake. not only do they look pretty, they taste great!
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this is a recipe that i modified from a co-worker's mom's white bread recipe. it made such soft bread i wanted to see if i could use the base as a multi-grain bread. prep time doesn't include rise time.
note the temperature change half way through the cooking! the "three steps" to this involve browning the ribs with your favorite seasonings, then with the sauce, then covering with foil and forgetting about them. the ingredient amounts are completely
this recipe comes from the diocese of louisiana, from a cookbook entitled "a cook's tour of the bayou country". generally, i haven't found anything from louisiana that didn't taste good! this cake turns out really moist.
a different way to make a well-loved favourite. i saw this recipe on a pakistani cooking show and was struck by how a masala base was made first, and the keema added after. great served with parathas or chapati, alongside a mint raita.
this is armenian cured spiced beef. it is a wonderful, spicy beef jerky. serve with pita bread and armenian string cheese. heaven. you must serve this very thinly sliced as humanly possible. it is a rare delicacy.
this is a wonderful treat with easy advance preparation. an elegant breakfast to serve over- night guests. prep time includes 2 hours chill time. this is a texas recipe - oranges from the valley, not to mention all the texas pecan trees. southwestern u.
a nice light flavored dish that is good with roasted red pepper sauce or lemon garlic mayonnaise. this broccoli terrine can be made up to a day ahead. cook time does not include the 3 to 4 hour chill time or 10 minutes cool time.
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