if chanterelle mushrooms are available in your area, they are excellant in this soup.
i created these one day for my kiddies when i couldn't find a recipe that fit my bill. they turned out great! note: if you like fluffy pancakes stir wet ingredients into dry with a wooden spoon leaving some lumps (more lumps=bigger cakes), alternately if
a neighbor brought these over as a thank-you gift when we helped them shovel out last winter. we all enjoyed them very much. original recipe calls for 1 1/2 cups sugar but cut back on it since we use it for a coffeecake.
i originally got the idea for this out of sunset magazine, and have tweaked it to suit my family and friends. it makes a great oamc entree for the grill, or to take camping. i've used this on chicken and salmon as well as beef, just reducing the marinat
a nice light asian inspired salad dressing or dipping sauce that goes well on a salad or as accompanining sauce for entrees and apps. you can adjust the heat according to your personal tastes. start small with the pepper, and work your way up if you are
this is a simple but warming soup which tastes so good you will never want tinned again! i learned it at school and have cooked it for years, including at sea for 15 hungry sailors who loved it! this soup is hard to get wrong. don't skimp on the flour
like california rolls but don't want seaweed? not too skilled at rolling your own sushi? try this easy and flexible recipe. you can easily add or subtract whichever sushi ingredients you like to make your favorite flavor. enjoy!
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