the zwicker inn was a very popular inn on the south shore of nova scotia. this recipe is one of the richest, most delicious seafood chowders i have ever tasted. not your usual seafood chowder! this is seafood chowder for company! can be doubled. cooking time is an estimate, dicing and parboiling the potatoes is the hardest part of this recipe.
i got this recipe from an old "pillsbury kitchens' family cookbook". i have been using this recipe since i was in high school, so that should tell you how easy they are to put together and they are such a hit! you can do anything with them. add fruits for
another recipe from the williams-sonoma website. easy to make, they are a nice alternative to ready-made sausages and are an interesting addition to a breakfast buffet. these could be made the night before and stored in the fridge or maybe even freezer to
here's a unique pesto made with artichoke hearts. we make the pesto on the weekend, bring it to room temperature, and toss it with hot pasta for a quick weeknight meal. it makes a great side dish too with chicken, steak or fish. from sunset's "kitchen
one of the most requested vegetable accompaniments that i serve in the auberge; simple & easy to adapt to personal tastes - they are finished off in a flash before serving. if you are not fond of garlic, don't add it......the same with basil, it's just th
france meets french polynesia! exotic coconut, banana and cinnamon island flavors complement the rich creamy, buttery, orange staples of the french countryside. this is an easy breakfast or brunch meal since it's all made the day before (the 12 hours pass
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