adapted from smitten kitchen! love her :) these fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. when you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.
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there are many different variations of this salad out there, of course. my version differs in that the dressing is creamy, and not sweet. the recipe makes 4 main-dish portions, or 8-10 side dish portions. it's great as a dinner entrée, and fast and eas
very simple to make. courtesy chef jamie gwen i have also made these using bosc pears and brie.other pears you could use: anjou, bartlett, or comice, make sure they are firm, not too ripe or over ripe. yum, yum, yum...
this dish is a real crowd pleaser. the sauce is absolutely gorgeous. you'll want to serve it with a crusty bread to soak up the delicious flavours. i served this at a luncheon yesterday and everyone left with the recipe!
when my family goes to india, this is the classic food that is served on all the beaches. hands-down my favorite indian food and the absolutely best way to serve corn on the cob! you will never resort to just butter again.
a beautiful salad for the holiday table! adapted from better homes & gardens magazine. for a really moist salad, double the dressing amounts. this salad needs to chill about 2 hours. italian, new england, mid atlantic
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