i cook this whenever i do my christmas ham with prunes and red cabbage recipes. the three work wonderfully together. its taken from scandinavian holiday recipes. i have copied the recipe directly but i've never added the herbs or leeks (i always seem to forget) and i must warn you that every time i do this the potatoes take ages (an hour or so!) to cook, maybe its me doing something wrong. the saving grace is that if you do do it to accompany the ham and cabbage, both of those recipes are very forgiving timewise ; ie the ham can be turned down and then rested and the red cabbage can simmer away quite happily just being stirred occasionally.
#60-minutes-or-less #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Low-protein #Healthy #Side-dishes #Potatoes #Vegetables #Scandinavian #Easy #European #Low-fat #Swedish #Dietary #Low-cholesterol #Low-calorie #Healthy-2 #Low-in-something
this recipe comes from alton brown and it's the only way we have rice anymore. my servings are quite a bit smaller than his, though! you can use chicken or veggie broth in place of the water, or add herbs and spices.
this is a delicious old pa dutch recipe of my nana's, which came from her grandmother. they are lightly crisp and buttery. nana always rolled them almost paper-thin. amount of cookies is an estimate; depends on the size/shape of your cookie cutters. p
this is from weber's "real grilling" cookbook and it has great flavour. i bought a beer can chicken stand (they're quite cheap)which makes the can and the chicken more secure. make sure your chicken isn't too big or you may not get the lid closed on your
i would eat this recipe alone just for the topping. i usually save time by buying a brownie mix and baking it according to package directions. then i add the good "stuff". there are enough regular brownie recipes on this site that i will not include t
an elegant and deliciously moist cake ideally made in a bundt pan; or if you don't have a bundt pan, use a 22cm-base pan. i found this recipe in the october 2005 edition of the cooking magazine 'australian good taste' and i have posted it here for the 20
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