my mom used to make ableskivers when i was growing up, and then i didn't have them again until my husband and i went to a bed & breakfast for our anniversary in 2004. this bed & breakfast was in leavenworth, washington, and it was called abendblume. the
authentic, as it doesn't use a commercially produced curry powder. from pat chapman's excellent curry club indian restaurant cookbook. use beef or chicken. a delicious, typical curry from south india where they don't come much hotter. this is also delici
welcome to yummy 365 days happy cooking again. last time, i has been published ''salad chicken in a simple way''. so today my special artice will tell you exactly how to make an awesome vietnamese chicken salad. first, you need to visit asian market to
a wonderful hearty minestrone and even better the next day, i also like to add in fresh baby spinach at the end of cooking and simmer for a few minutes, this soup freezes very well --- the longer this soup simmers the richer it will be so don't be afraid
i have a kid that loves panda express beijing beef. this is my best stab at it. naturally, she thinks mom's is better. what i've learned: sherry may be used in place of the ponzu, but ponzu with citrus is it. also, i used a double batch of recipe #44
i love creamed turkey but always hated gravy in it. my mom use to make this and since then i have added a few of my touches. my biscuits is what makes it so good along with the sherry wine that warms up the sauce.
this is a delicious cake like cornbread with blueberries. wonderful easy comfort food. serve along side roasted meat, or chili. great for brunch menus. or my dh's favorite, smothered in butter and honey! adapted from sunset magazine. note -- if
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