a contest winner from taste of home. it states, "wondering what to do with all her garden zucchini, jennifer magrey of sterling, connecticut came up with this versatile and colorful salsa: “i also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!”
#30-minutes-or-less #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #North-american #Appetizers #Condiments-etc #Vegetables #American #Southwestern-united-states #Easy #Dinner-party #Finger-food #Vegetarian #Dietary #Garnishes #Presentation #Served-cold #3-steps-or-less
my neighbor served this at a baby shower and everyone wanted a copy of the recipe. this was addictive and had a unique, fresh taste. don't leave out the bacon at the end..it is an essential ingredient, as is the chopped cilantro and lime juice.
this cake has a nice texture and a crust that is just crunchy enough. i hope it is not already posted on recipezaar. i looked at many pound cakes and could not find an exact match. some called for 2 cups of powdered sugar but this one uses a whole pound.
this is a variation of my recipe #226422 with a little asian flair. it was a big hit with my husband. you could make this recipe as the main course of a meal, or it could work for an appetizer as well.
this recipe comes from gifts from the southwest kitchen. the spiced chocolate mix is reminiscent of the popular mexican varieties. this makes 10 servings or can be divided into individual servings (1/4 cup each) and given as a gift with a nice mug. upd
adapted from cooking light (sept. 1999). original recipe uses plain fat-free yogurt, but i prefer powdered buttermilk, reconstituted. this allegedly yields 12 standard-sized cupcakes, but i like to make 24 mini ones for parties. nutmeg adds that special s
this recipe can be used for all your dessert crepes. you can cook them fresh and use them or better yet make a batch, wrap them in plastic, then foil and freeze them for future use. have wax paper between the crepes. dessert fillings will be posted sepa
i can no longer abide the packet type au jus -- it's just too salty and the taste just seems to be off somehow. we used to spend hours baking trays of beef bones in the restaurant kitchen to make the best au jus, but who has the time (or the bones?) to do
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