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a terrific side dish to serve with ham or roast chicken. this comes from chefs rick tramonto and gale gand but i found it in the chicago tribune some years ago. it's quite spicy so if you do not care for garlic, cumin or paprika please keep looking for a
when autumn arrives, i especially love the taste of apples! while preparing sunday brunch, i came up with this simple recipe (if you can call it a recipe) that delivers big flavor with little effort. i'm calling it apple flip but i hope you'll call it jus
in our home, baked ham was reserved for the holidays. always decorated with pineapple rings, cherries and studded with cloves it still never did it for me. then, recently, someone served this wonderful sauce over that traditional baked ham, that made my t
flan is always a welcome sight. this recipe does require for the flans to chill overnight and that is not reflected in preparation. the actual prep time is minimal for the filling and caramel sauce. recipe was developed for rsc winter 2005.
well, i was panicking over losing a well-liked chicken stroganoff and decided to "ad-lib" as i call it. the results were even better than the recipe that i had lost, so it's my new and improved replacement. hope you enjoy as well as i do!
we love this recipe for blueberry muffins, they are perfect, tender and full of berries! i usually do 1/2 all purpose flour 1/2 white whole wheat. subsititute any milk (dairy or non) in this recipe and it works fine. *** i edited to change the mistake- it
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