this is an easy and tasty way to make use of an abundant summer vegetable.
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a selection of my four favourite "cheesy" flavoured butters..... cheddar & garlic butter, camembert butter, roquefort butter and stilton & green peppercorn butter. these can be prepared well ahead of time and stored in the fridge or the freezer. i then cu
this is a quick, from scratch garlic butter, to impress whomever you're cooking for. its made with ingredients you probably have on hand, and stores in the refrigerator for up to a month. tasty for garlic bread!
if you can't decide between apples or peaches - you don't have to! this bread combines the best of both. recipe is from my what's cooking in new england cookbook - a wonderful gift from my cookbook swap partner this year.
my twins are starting to eat soft solid foods and noodles are easy for them to eat. i decided to try making some pasta with some leftover pureed baby food for a more nutritious and egg-free pasta. one 4 oz baby food jar is 1/2 cup. cooking time is r
i cant' remember where i got this, but these are great little appetizers. pepperidge farm bread works well as it is square. i have also omitted the garlic powder and parsley and use dry ranch seasoning mix instead.
i used this creation on cheap cuts of round steak and a 1.5 pound london broil and was surprised how tender the steaks were and the sauce was delicious. i also used it on chicken and it was an equal success. the marinade doubles as a sauce when simmered w
a special recipe from edward robert brooks, "the gourmet on the go." adapted from morey amsterdam's benny cooker crock book. although the title comes from a joke from amsterdam's night club act, the recipes are all genuine. serve these roulades with butte
i use a boil and roast method which makes the ham really succulent and tender. this recipe works equally well served hot with roast potatoes, cauliflower-cheese, braised leeks and duke of cumberland sauce, or cold with salad etc and yes it makes great ham
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