the skin of this chicken makes a natural pocket to hold the stuffing mixture in. this is a great recipe for a dinner party, quite easy to make, and very delicious.
my own creation that has been in the making for years. a full and hearty dish the blows the chill of fall or winter away. pair this with white or brown rice for a nutrtionally balanced meal. where's the beef? who knows and you won't care.
found on simply recipes.com and edited to be lower in sugar. ok i actually made the recipe a month or so ago. i should make it more! it's very good. i don't have bok choy or prosciutto in the house on a regular basis though :-(
this is a delicious salad that i found in a taste of home magazine. taste the salad and add an extra splash of red wine vinegar and salt if needed. i sometimes even add a bit more crushed red pepper when i know people that like spicy food is going to be
rich, savory stew of prime beef in red wine and cognac with traditional french herbs, pearl onions, garlic, mushrooms, bacon and dried orange: a french classic! a rustic country bread for mopping the juices, a tossed green salad, a platter of cheeses, and
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