i adopted this recipe from the recipezaar account in 2005 and when i tried it, i agreed with the reviewer that the recipe was too salty as posted; therefore i decreased the salt from 3 tablespoons to 1 tablespoon. add more if desired or leave it out entirely.
#15-minutes-or-less #Time-to-make #Course #Cuisine #Preparation #Occasion #North-american #Healthy #Condiments-etc #Mexican #Easy #Herb-and-spice-mixes #Dietary #Low-cholesterol #High-calcium #Cooking-mixes #High-in-something #Low-in-something #Number-of-servings #3-steps-or-less
these excellant hors d'oeuvres are from enchanted evenings by john hadamuscin..a family favourite...even people who don't like asparagus ask for this recipe...enjoy save the rest of the asparagus for soup or to mix in rice.
another recipe from the 1980 version of the grace evangelical congregational church cookbook from muir, pennsylvania that was given to me by my nana when i became an adult. this recipe was submitted to the cookbook by emma e. "auntie em" brown. she didn'
published in cook's illustrated, march-april 2007. almost any variety of brined or oil-cured olive works in this recipe. however, cook's illustrated testers preferred a mix of both green and black olives. the bread will keep for up to 2 days, well wrap
i combined the best aspects of different recipes i've tried, and this outshines them all. with a french bread kind of flavor and dense chewiness, like sourdough, this bread would be great for just about anything. i even used the dough to make pizza crust
similar to an italian frittata or an arab eggah; it's thick and fluffy, and stuffed with herbs, vegetables, or meat. it may be eaten hot or cold — it keeps well in the refrigerator for two or three days. served as an appetizer, side dish, or light main d
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