i found this recipe online. the idea here is that you put all the sauce ingredients in a freezer bag along with the chicken, freeze it, and then thaw it and dump it into a pan to cook. i find that premixing this sauce helps, though, as it is fairly thick.
this is a 3-layer dessert. you would never know by looking at the ingredients how it turns out...omg! my sister-in-law made this a few years ago and i had to have the recipe. now everyone that tastes it wants the recipe. this is such a great pumpkin desse
while on a salt-free high protein diet, i became addicted to baked chicken bits coated with penzy's adobo seasoning. this version came about when i was too lazy to go to the penzy's store to get more adobo. so easy. i like to squeeze fresh lime over th
garantita is one of the most famous dishes in algeria. it is made in every home & is a very popular 'fast food'. traditionally, it is cooked until just firm around the edges, golden on top & nice and squishy in the middle (a bit like souffle), then sliced
scrumptiously moist and delicious, sweet and spicy, simple and wholesome: contains no refined grains or sugars, just lots of good stuff like raisins, honey, and wheat germ. you've got to try this bread!
with valentine's day coming up i just had to share this scrumptious-looking recipe for heart-shaped scones. i plan on trying it very soon using margarine and soy milk in place of the heavy cream! i got this from care2.com's eat well naturally newsletter.
i found an emeril lagasse recipe for beef stew with cheesy fried grits and changed it around for my taste. my family loved it to the point my grandsons fought over the left-overs. i served it with cheese toast istead of messing with frying grits. t
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