i got this recipe several years ago from a cookbook called the treasury of favorite brand name recipes. we have it often as a side dish when i serve our favorite spicy caribbean dish, because the succulent citrus rounds nicley complement the savory spice
saw this recipe made on rebecca's garden and it looked good (and of course easy). i haven't made it yet but will try it soon. most any fruit can be substituted so start experimenting. this is great on toast, bagels, waffles or any plain pastry.
this is a simple and delicious springtime recipe from debora madison's essential cookbook, "vegetarian cooking for everyone". the traditional trouchia is a specialty of nice, where slices of it are sold and eaten cold on the street. this is a very versa
these are nice bars that are a little different from the regular crispy treats. i like the nutty flavor and all the different textures in them. you could very easily frost them with some melted chocolate chips too.
recipe comes from local paper. meyer lemons are a cross between a lemon and a mandarin orange. they are sweeter than a lemon and are called a true lemon they have a pure, true lemon flavor.look for them in your local supermarket. you can freeze the juice
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