i haven't made these yet, but they sound so good it won't be long.
this drink is a favorite of mine when i've had a bad day and just want one good stiff drink to put me in a better mood. i used to make them lots in portland. i introduced a few people to them during mardi gras too. i always use tequila for this drink. it
we’re blessed with an abundance of fresh salmon, here in the pacific northwest. here’s a favorite way to prepare them! from “bon appétit” magazine, this one is absolutely wonderful. lj entry of thursday, april 18th, 2002. although the directions are l
from a local source. i had on hand 1.25 pounds of boneless chicken thighs reducing the amount of cumin powder to 1 1/2 tablespoons and 1 1/2 tablespoons of ancho chile powder. i made my own ancho chili powder with one roasted whole dried ancho chili. the
i'm jamaican and this is the way my mama made brown stew chicken. it's traditionally served with rice and peas, sliced tomatoes / avocado and fried ripe plantain. if you cut the chicken into very small pieces, you'll need to reduce the cooking times. enjo
i got this one out of a book about restaurants in florida - the recipe was courtesy of timmy's nook on captiva island. it is an easy but elegant dessert when time is short. it takes advantage of convenience items - pre-made graham cracker crust and cann
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