after my five roommates and i have this for dinner i am still left with about 30 to 40 individual servings in the freezer. this chili freezes perfectly. i make this up once every 6 months and the last bag tastes just as good as the day i made it! before s
while many north americans think of tacos as having crisp, fried shells, authentic mexican tacos are made with soft, fresh corn tortillas. the traditional preparation is the smart choice, as unfried corn tortillas are low in fat and made with whole grains
this is a variation of a couple of reciepes found in one of my many low carb cook books, you may want to broil these at the end if the bacon is not quite crisp enough for your tastes, cut the onion into 1/4 inch slices then in half for slivers, these chop
from vanilla.com http://www.vanilla.com/index.php/recipes/desserts/banana-poe.html the starch in poe comes from the manioc root, also known as casava and yuca. originally a food of the americas, it was taken to africa in the 16th century, and later to
a quick, easy one pan meal that won't heat up the kitchen on those hot summer days! kid friendly, if you omit the capers and use the lemon juice option vs. the wine. we like ours topped with parmesan cheese at the table. hope you enjoy.
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