this is a moist bread that could easily be frozen now and used later if desired.
this is a great chicken salad recipe given to me years ago by a friend. i serve it on homemade finger rolls, the dough is made in the breadmaker (crescent roll recipe). this makes quite a large amount, enough for 48 finger rolls. i always get requests for
this is from sweet simplicity: jacques pepin's fruit desserts. these are all he said it is and more! the batter becomes like a "tempura" batter because of the ice water. we added a large egg because it is included in the directions and not ingredients and
this dish is loaded with flavor and makes a lovely, colorful presentation. you'll want to serve with plenty of rice to absorb the wonderful sauce. (noted added 11/05/07: i like to credit original recipe sources when known, but wasn't sure about this one w
got this recipe from my bulgarian mother-in-law (took notes while she made it, and have made it since). this makes a lot, so feel free to halve it - i often do, but it also freezes really well. it's a day's project, but well worth it - we love the combina
because food prices are going through the roof i decided to post. use day old or older bread. use the crusts also. this is a german recipe from my relatives.you don't have to use cream, evaporated milk, half and half will do. i use "i can't believe it is
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