this is marcus samuellson's recipe for the traditional swedish condiment. it calls for his swedish 1-2-3 vinegar, the recipe for which is posted. the beets should sit in the refrigerator for at least two days before you serve them, but they will keep in the refrigerator for up to a month. (so he says--mine disappeared the day they were served.)
my mother used to make this for us as a special treat. i don't know where she got this recipe or what it is called (hence the title). my husband loves this and encouraged me to submit it. this recipe is full of sugar and oil and is as unhealthy as a deser
this is a wonderful yeast bread made in the bread machine, from a great cookbook named "best bread machine cookbook ever" by madge rosenberg. it's filled with fantastic things like sour cream, raisins and bananas. instructions are included for both the la
not sure where this comes from. may be from a book, may be my own, who knows anymore. i do know that we love it. please try to use fresh oregano, i have had good results with dried but nothing beats the fresh, small leaves. it really does make a big diffe
these are awesome! found this on mealsforyou and couldn't help it and we made this with store-bought chicken wings from the deli at the grocery store. make sauce the way listed and then baste with sauce while reheating the wings. it takes less than 30 min
i found this recipe on the back of a box of barley and thought it was a winner. i've tweaked it a bit, naturally, and expect you to do the same. (recipes are like the pirate code, right? "mostly guidelines")
Follow the food story Find cooking methods, recipes, tastings and everything about food here.