the breading does not get crispy, rather it combines with the apricot mixture and forms a lovely, soft coating. i like using lots of lemons, but it's a matter of personal preference. for the preserves, i used apricot/orange conserve #116457, which also co
this is an interesting recipe from flatbreads and flavors by jeffery alford and naomi duguid. i have to try this when avocados are in season this year. according to the author, this chutney goes well with puris and dosas.
another way to use up some of those plentiful zucchinies. the barley adds fiber and is a tasty change to potatoes. different liquids can give a new dimention to the dish. beef stock, fruit juice, lemon juice in the water can be used with good results.
my mom gave me this recipe. i've changed it slightly (basically to lower the salt content. the nutritional values will not reflect this, but keep in mind if you use the low sodium products it will be less than listed.
i was getting bored of 'regular' roast beef sandwiches. i took things from a bunch of recipes and mixed it up a little. easy to double-up this or size-down.i also use a pkg of au jus from clubhouse for dipping.
i've added this so i don't forget how to make it! this beetroot chocolate fudge cake will hit you between the eyes and knock you out. the beauty of this recipe is that it is incredibly rich and deep in flavour, yet uses hardly any flour or fat. i pr
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