#60-minutes-or-less #Time-to-make #Course #Main-ingredient #Preparation #For-1-or-2 #Healthy #Casseroles #Main-dish #Beef #Vegetables #Oven #Stove-top #Dietary #Low-sodium #Low-cholesterol #Low-calorie #Low-carb #Healthy-2 #Ground-beef #Low-in-something #Meat #Squash #Equipment #Number-of-servings
wow, italian comfort food with fontina, parmigiano and provolone cheese. even my meat & potato loving ds stops dead in his tracks for this! the original recipe from barrilla omitted any directions for the salt and pepper.
my mother used to make this for very special dairy meals. i used to think that when i started cooking i would make this all the time, but now i know my mother was right (she always is), this is so rich you should only eat it a few times a year. you have b
this makes a refreshing meal, served with a loaf of crusty french bread and good bottle of red wine; could also be used as a first course, in reduced quantities. i recommend using the finger-tip sized fresh mozzarella balls if you can find them. which sal
when i posted an earlier recipe for a hot anchovy dip, my intro said that most people have either love or hate relationships w/anchovies. that's still true, but this so easy-to-fix recipe from the *finger food* cookbook of the australian women's weekly co
this is a slightly tweaked rachael ray recipe. i'm planning on trying it with raspberry balsamic vinegar. i also plan on spraying the plums with non-stick spray and grilling them on a regular gas grill, since i don't have a grill pan.
barley has been cultivated since the stone age and fermented to make beer soon after. folk medicine has made use of barley water, made by simply soaking barley in water, as a tonic during convalescence. "pearl" barley is the name of the grain when it's be
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