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alton once posted this on his website and said that he always cranks out a bushel or two of it during the holidays. he also said "dole this stuff out carefully. it is highly habit forming." i totally agree and for this reason have no earthly idea how many
this is my first attempt at working with filo and i ruined a couple of sheets before getting the hang of it. i wanted to do a dessert and this seemed like a natural. i actually made 4 different flavors but the one everyone liked the best is the one i wi
high moisture flat breads like focaccia can be temperamental when it comes to humidity. you may find you need to add more milk or flour to get the right consistency. the instructions are written with a beginner in mind; this recipe is not as intimidating
this is an adaptation of several recipes... i liked the idea of asparagus and mushrooms, and asparagus with lemon, but all the recipes called for butter and herbs and such. this is very simple. i bet it really isn't a recipe, but hey, it works for me!
low carb and oh so good! inspired by gary rhodes cheese sauce which i made in one of his recipes. the seasoning in the cheese sauce gives this dish a very unique flavor. this is a wonderful spring dish. if you are an asparagus lover as myself i hope you g
here is a tasty summer salad. crispy iceburg lettuce, tomatoes, green onions topped with homemade bleu cheese dressing. you could put any of your favorite salad toppings on this great summer salad. you will need a fork and a knife for this one.
i made this pie for a boy friend long ago & for my husband. i wish i could have had a photo of their faces. they didn't want me to know how "tough" the pie was to cut and they were really fooled. have a real pie prepared....so they won't be so disappoint
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