a traditional swedish recipe. you eat semlor on ”fettisdagen”, second tuesday in february, during lent. it’s best described as a cream bun with almond paste. a traditional way to eat this bun is to put the ‘semla’ in a bowl with warm milk, also known as ‘hetvägg’ translated it will be ‘hot wall’. or you can just enjoy it with a cup of coffee.
unlike most quesadillas, these are baked, not fried. these are also cut into thirds for appetizers, but if you'd like, leave them whole and have them for a meal! i love crab, and i love cheese. i also tend to like flour tortillas! so this is something
this recipe comes from dorothy huang, who is a local chef and cookbook author. i think it makes a wonderful barbecued pork that tastes like the best chinese restaurant's! you can slice the pork into 2 inch by 1/8 inch pieces and serve hot, or cold as part
atkins website.this basic cheese soup recipe is low in carbs and high in protein, making it a great vegetarian meal—but it’s tasty enough to appeal to confirmed carnivores. it also lends itself to many variations. cooked broccoli and bacon bits make tasty
this is the ultimate 70s party food. i remember my mother making this often for parties, etc. i asked for the recipe a few years ago. it sounds gross because of the cheese whiz but it is so addicting. if you have leftovers, you can put it under the broile
this is the absolute favorite dinner of choice in my family! we always make up some extra, smaller casserole dishes to freeze and have later (don't add the corn flakes until you are ready to heat it)......great to bring back to college!
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