posted for the zaar world tour 2006-south africa. from the "best of international cooking" cookbook. i haven't had a chance to try this recipe yet. note: the amount of puff pastry you need for this recipe is 1/2 of a 1-1/4 lb. package. recipezaar's softw
came up with this when i didn't want a regular breakfast biscuit. cooking bacon isn't included in cooking time. if you want to save time,and a step or two just mix in the cooked bacon with the eggs before you scramble them. heat level of salsa is chef's c
another way to use up some of those plentiful zucchinies. the barley adds fiber and is a tasty change to potatoes. different liquids can give a new dimention to the dish. beef stock, fruit juice, lemon juice in the water can be used with good results.
it's so easy to make and is just one of those feel good recipes. sticks to the ribs and warms you up kind of meal. i have a wonderful electric 8 quart dutch oven that i make this in but you can use any kind.
these are really delicious and chocolately drop cookies from the cookbook, "baked: new frontiers in baking" by matt lewis and renato poliafito. dough needs to be refrigerated for at least 6 hours. don't overbake these—they're at their best when slightly
though i do love my morning bowl of oatmeal, there are days when i want to have something different. this promises all the benefits of a grain based breakfast with a twist in flavor. found this untried recipe in an old stack of recipes clippings and post
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