these are some of the best dinner rolls i've made! the recipe came from a cookbook that my hometown puts out called high altitude country kitched vol.1 oct.1995 thru july 1999. this recipe can give you homemade rolls in just 60 minutes!!! what could be be
marge pahmahmie was well know for her fry bread in horton kansas. she use to make dishpan's of dough for many of the indian functions! this is a smaller version of her recipe, for 5 or 6 rounds of bread.
we often have fried rice in various guises, either as accompaniment or as a one-dish light meal. in this version, fresh asparagus gives nuttiness and crisp texture that cannot be achieved with the canned product. tip: 1. it is essential for the cooked
my mother got this recipe from her sister viv, don't know where she got it, but i love it. it is not too sweet, is soooo creamy smooth. i always loved it when mom made it on a cake for strawberries. i still use it, and love it on a butter pecan cake, i am
smooth, creamy, and omg so good! this recipe comes from brattens which used to be located in salt lake city, utah, years ago. it's been gone for years, but this clam chowder lives on. what a legacy! the restaurant gave me the recipe back in the middle
a nice alternative to a traditional bread-based stuffing. this stuffing requires no baking and can be on your table in 30 minutes. the original recipe comes from a 1991 issue of eating well magazine and has been modified to suit my own personal preferenc
Follow the food story Find cooking methods, recipes, tastings and everything about food here.