this is the recipe i have been using for years, and i am putting it here for safekeeping. i was making it this morning for thanksgiving and noticed that my copy is starting to get soiled. this is so good, you could almost eat it for dessert.
we’re blessed with an abundance of fresh salmon, here in the pacific northwest. here’s a favorite way to prepare them! from “bon appétit” magazine, this one is absolutely wonderful. lj entry of thursday, april 18th, 2002. although the directions are l
i have been using this recipe for a year or so, and it tastes great. makes chili taste like chili and is awsome in mexican cooking. often times i can't find all the dried chiles listed here, so i'll just mix and match, but keeping the ratio roughly the
i used to get something like this at a restaurant but they stopped serving it, so i made it up myself! you could cook the onion and mushroom in the same pan as the chicken if you'd like, but its easier for me to cook them seperately.
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