delicious way to serve the garden zucchini with fresh herbs. recipe source: bon appetit (january, 1983)
#30-minutes-or-less #Time-to-make #Course #Main-ingredient #Preparation #For-1-or-2 #Low-protein #Healthy #5-ingredients-or-less #Very-low-carbs #Side-dishes #Vegetables #Easy #Stove-top #Dietary #Low-sodium #Low-cholesterol #Low-saturated-fat #Low-calorie #Low-carb #Healthy-2 #Low-in-something #Squash #Equipment #Number-of-servings
a beautiful meat pie with jamaican jerk spice. i lift my hat to chef ajeen beckford for yet another beautiful and tantalizing dish. i am a big fan. i really think u are the best chef in jamaica and i await your book.
this is a great baklava recipe. a friend passed this along to me. i love the combo of apples and walnuts and is a favorite recipe when it's apple picking time. if you don't want to use rum; substitute 2 tablespoons lemon juice and 2 tablespoons l
the first time i made this was when my parents came over to my house for dinner. i was making a hazelnut crusted mahi mahi for dinner and needed the perfect side dish to go with it. well, i had asparagus and hazelnuts, so i decided to throw this togethe
from: "whole grains every day, every way" by lorna sass. "stir-fries are ideal for quick meals, especially when you have leftover cooked barley--or any other sturdy grain." "to make prep quicker still, purchase the chicken already sliced for stir-fry."
this recipe has been posted for zwt ii & my source is www.recipes4us.co.uk/desserts%20and%20puddings/belgian%20plum%20flan. this recipe wasn't very "post your recipe" friendly as it expressed everything in both metric & us measurements, so i had to make a
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
this easy-to-make flavored ginger ale showcases blueberries, but also includes lemon, lime, and ginger. the longer the berries are in the ginger ale, the more they infuse the drink with flavor and color.
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