this is a mouthwatering swiss specialty dish originating in the town of zurich, switzerland. typically served with rosti (swiss hashbrowns), but equally good with mashed potatoes, spaetzle, or dumplings. there are many versions of geschnetzeltes that can be found throughout the region in restaurants and in home kitchens, alike. i particularly like this version with lemon and parsley.
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i make soup like this based on what's freshest, and what i have on hand. more of a technique than a real recipe, but always light and satisfying. you can use more ingredients than specified, but will need more broth, too.
this is so good that we often have only this for supper so that we can eat lots of it. the recipe was given to us by a family member with years and years of experience cooking for huge crowds. it is especially scrumptious when the squash is garden-fresh.
this was created for zwt. it may be served with crispy fried fish or any fried seafood. it is pink and a bit spicy from the ginger! this will serve 1-2 people and may be increased, as needed, for a crowd!
i got this off of the food network site. this looks yummy--will try soon. note: i would put some sliced bread under the meat loaf before cooking to get all the fat that drains then it will not be greasy, maybe 3 slices.
this is a fast dip to serve any time of the year...i've made it for special occasions but also for a bbq. it came from a recipe card free from albertson's. sooo good :)
my boyfriend billy came up with this recipe one day experimenting in the kitchen. it's a lil spicy, tangy, and yummy! try it on anything you'd put store-bought ketchup on.
you can make cajun peanut butter by omitting the egg white and follow the recipe as directed. puree the cooled peanuts to desired consistency in a food processor, approximately 1 minute for a smooth peanut butter, less time for chunky. this can be stored
from the website of susan nicholson - 7 day menu planner. i haven't tried this but it sounds very tempting.
these are nice bars that are a little different from the regular crispy treats. i like the nutty flavor and all the different textures in them. you could very easily frost them with some melted chocolate chips too.
i concocted this one for a lenten series dinner at church in 2007. it is pretty basic, uses readily available ingredients, and minimal preparation time.
this has a very pretty presentation and is a good way to get in a bunch of veggies! you're welcome to use whatever greens you would like, including cabbage. this can be vegan if using only olive oil and leaving out the parmesan cheese.
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