according to marcus samuelsson, this is the most popular swedish condiment, after lingonberry preserves, of course. they are an accompaniment to swedish meatballs, other dishes, even served with hot dogs by street vendors. cooking time is marinating tim
taken from out of this world cookbook ii. i have never tried this! i don't know if it's meant to be a main course on a buffet or for a large family, or just a meaty side dish -- so i'll categorize it as both.
i'm posting this recipe as written in cooking light, oct. 2007. however, when i made it i wasn't in the mood for so much fruit, or even the tart/sweet fruit. so i used 4 bosc pears. we loved this salad.
this cake is fantastic... a must-try bailey's chocolate cake..no words to describe how delicious this cake is....just try it and see for yourself...if desired you can have the option of using the pecan nuts to garnish the cake...so good with or without us
i'm not sure what makes this recipe barvarian. but, it's very tasty. i used to make this recipe in school and everytime i made this recipe my chef would sneak the leftovers home. one day my head chef told me that my chef loved how i made this. but, he did
i'm posting this so i don't keep losing it. my mom made this often - it's a buttery biscuity topping. it doesn't rise as high as regular biscuits, and you can just pour it over the pot pie. it comes out all golden brown and tasty. the pot pie part i m
blackberries grow wild all over the pacific northwest, and people who live in seattle can usually find them within a few blocks of their home. they are best when they first ripen because then the seeds are small. this recipe makes use of the ubiquitous bl
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