#60-minutes-or-less #Time-to-make #Main-ingredient #Cuisine #Preparation #Low-protein #Vegetables #Asian #Middle-eastern #Vegan #Vegetarian #Dietary #Low-cholesterol #Low-saturated-fat #Low-calorie #Low-carb #Healthy-2 #Low-in-something
i found this recipe for baked chicken for my sister, ann blair, years ago online - i'm not sure if she ever made it, but i just came across it again, and thought i'd post - that way i might remember to try it!
from simple & delicious magazine, this sweet and tart spread can add a special flavor to muffins and biscuits. please note, the 8 hours of "cooking time" is actually the amount of time the apricots soak in the water before making the spread.
i haven't tried this but i'm told the little bit of vinegar gives the berries a unique and divine flavour. the original idea came from a chef who was inspired by the french way of marinating strawberries in red wine.
this boldly flavored spin on hoppin’ john replaces salt pork or bacon with lean pork chops. plus we’ve added greens—in this case kale—a traditional accompaniment with the dish. serve with cornbread and a glass of spanish rioja. less than $2/serving! from
little known outside of massachusetts, this recipe is a by-product of that state's long tradition of saturday night baked bean suppers. during the days afterward, leftover beans are spread on buttered brown bread, and covered with cold cuts, and sliced ch
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