recipe uses large pearl tapioca and a crock pot. recipe courtesy alton brown, 2004.
this dish is not only delicious, but fast and easy too. when dinner has to be on the table in 20 minutes this is the recipe i always reach for.when i know i'm going to be pressed for time at 6 o'clock the next day, i cut the chicken into strips the night
this came from "the steamy kitchen", a site bursting with gorgeous food pics that have me drooling over top my keyboard. this is modern asian cuisine at its best. i've posted this for zwt4. it is a gluten free recipe. i can't wait to try it out on my frie
my toddler loves to eat eggplant this way. to increase the variety of foods she was eating and because i had no breadcrumbs i substituted ground almonds and couscous with good effect. i have also substituted the parsley with finely chopped up vegetables.
this is such a wonderful, elegant combination of flavors - balsamic vinegar, apple juice, sugar, with a hint of lemon and cinnamon, plus plump dark sweet cherries. it's fantastic over creamy rich vanilla ice cream!
i have tried so many pasta bakes but this one from the australian women's weekly is still the best imho! easy and very delicious, reheats great and everyone loves it - what more could you want! i've tried to translate the recipe into american as much as p
wonderful steamed mussels. full of flavor. a large chunk of your favorite bead is a must to soak up the beautiful broth. we have cut recipe half with no problems and i'm sure other added sea food would complement this dish. yum!! enjoy
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