#15-minutes-or-less #Time-to-make #Course #Cuisine #Preparation #For-1-or-2 #5-ingredients-or-less #Beverages #Easy #European #Italian #Food-processor-blender #Equipment #Small-appliance #Number-of-servings #3-steps-or-less #Non-alcoholic
this recipe totally blew me away on how good it was. everything can be made up ahead of time and put into the crock pot just before cooking. the trouble was keeping the fingers out of the pot while it was cooking. this is perfect for family or casual s
the pickerel is a freshwater fish belonging to the same family as pike and muskellunge (muskie/musky). this simple recipe is from the new england chapter of the united states regional cookbook, culinary arts institute of chicago, 1947.
i came up with the ratios for the dressing after playing around with a variety of other dressing ratios to fit my hubby's & my tastes. this is great over fresh salad greens--and perfectly balances the more bitter salad ingredients, like pea shoots.
created for rsc #6. this is basically a mexican comfort-foody version of eggs in bed, but the bed this time is a potato, not a hollowed piece of bread. the original idea for this recipe comes from my sushiman, who likes making up recipes on the spot but
when i first stopped eating meat, the single thing i missed most was my mom's beef burgundy. i was really happy when i prepared this recipe from a vegetarian times magazine and discovered that it filled my apartment with the same delicious smell as my mom
this recipe is based on a spicy stir-fry served hroughout the himalayas and the country of bhutan. use any type of hot chile pepper - jalapeno, thai chiles etc. i have modified the traditional recipe to be lower in sodium and fat. the red rice makes it
when dh & i go to the u.s., i always bring home 2 lrg bags of pepperidge farm dressing mix. like all of us i expect, i “doctor” it up a bit to suit our preferences. the simple truth is that after many yrs of making many versions of bread stuffing, i final
this recipe was invented by playboy's executive chef charles pollard back in the 1960s and was served at some of the playboy clubs. i obtained it from a vintage newspaper article. serve it with chips, vegetable sticks or crackers at your next retro-themed
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