polenta is a staple of northern italy. in this dish, it is combined with grated zucchini and cheese, then baked in the oven.
#60-minutes-or-less #Time-to-make #Course #Main-ingredient #Preparation #Side-dishes #Vegetables #Oven #Grains #Dietary #Low-calorie #Low-carb #Low-in-something #Pasta-rice-and-grains #Squash #Equipment
after years of making alfredo sauce, i think i have perfected what i call the "best alfredo sauce in america"! however, i was fresh out of fettuccine, so i had to substitute spaghetti noodles, but even still, the results were amazing!! i hope you'll try
this is so rich and fresh, very intense and easy to make so forget the bottled clam juice or fish stock. this stock is made from the basics so do save and freeze your "scraps" (onion skins, garlic skins and roots, carrots, bell pepper, celery ends, scal
many years ago, i found this recipe in a local ladies recipe booklet called, "cornsilk." i have often used it to take to friends and family so they can reheat it and serve when needed. it freezes well, too. i try to use a brisket but does well with a b
i know it sounds weird, but this cod brunch is great (and i don't even like fish). once you try it, i'm sure you'll love it too. my fiance and i went to bermuda two years ago, had this brunch, and came back and had to replicate it. everytime we make it fo
this is my families favorite french toast. i make it once a week. this recipe makes a lot but you can store leftovers in the fridge or freezer and just pop them in the toaster for a quick weekday breakfast.
Follow the food and cooking here.