when i was growing up there was a chain of swedish smorgasbord restaurants in the area which i lived. it wasn't until about 10 years ago that i met the original owner of that chain at a private party in the last remaining restaurant in the chain. he cooked the foods for this party himself with his son who at that time was the manager of that one remaining establishment. one of the dishes that he served, personally to the 20+ persons invited, was his swedish meatballs. they were the absolute best tasting meatballs i ever ate. i took him aside and asked him quietly..."is the wonderful taste in these meatballs the fennel seeds in the sauce?" he smiled and whispered back..."yes that is my secret for making the best swedish meatballs". i came upon a recipe for swedish meatballs at group recipes.com that sounded so similar to that recipe so i wanted to post this version for the zwt #6 2010 scandinavian region.
from the website drink it! this is supposed to be a copycat of p.f. chang's. i multiplied this recipe by 16 and made it in a large plastic pitcher. i brought it to a party and just added the club soda to each glass when we got there. it was very well rece
a friend gave me this recipe awhile back and i converted it to gluten free this morning. it is a nice and tasty gluten free cake. the conversion is easy so i'll post the recipe as written and the gluten free portion will be in the notes section.
this recipe is a modified version from this month's gourmet magazine (june 2008). the burgers can be prepared on the grill or in a skillet. if you don't want to use a food processor, you can simply chop the onions finely and mash the beans and walnuts t
this is pretty simple, and has lots of room for enhancements and changes. i love it as is, but one could easily use broccoli, peas, other cheeses and so on. i'd personally like to try adding bacon crumbles, substituting green onions, and experimenting wit
okay there are a number of recipes for mole on this site already. can it stand another? i hope so. this is an adaption of a recipe that i found in my newest cookbook, the gourmet slow cooker. making the sauce does take some time but it can be made ahead t
found this on about.com: chinese food. people are often surprised to discover that this popular dish doesn't contain lobster at all. the name comes from the fact that one of the ingredients is fermented black beans, which the cantonese use when preparing
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