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as a native nyer relocated to french quebec, the discovery of this morning morsel was very appealing though daunting because of the calories slathered on by the pork. this recipe is a lighter version of this "traditional quebecquois" breakfast meal and i
i use this everytime i make onion rings, hot poppers and other fried finger food. once you use it for the first time, you won't have to reach for the recipe again, cuz it's so easy. to make more, just change the 1-1-1 to 2-2-2 or more.
this is a true traditional danish recipe. you need a special pan to make them but most gourmet kitchen shops carry these cast iron pans. the pan is round and has round indentations so you can cook 10-12 at time. this can be a breakfast dish (usual time it
i was in santa fe for a weekend more than 10 years ago and tried to get a reservation at mark miller’s coyote café for dinner with no luck. the bar downstairs served appetizers and i had this great chili. as it happened the sous chef was in the bar havi
i think this is from an early edition of light&tasty -but my copied page is faded. there are many possible variations, made the same way - such as yellow cake mix and peach pie filling, or chocolate cake mix with cherry pie filling - which i have not tri
a recipe i found on www.allrecipes.com that i modified to fit my allergies and our tastes. we like our oriental food saucy, so i made extra sauce and added water chestnuts for dd. this has a kick to it from the ginger, red pepper flakes and the chili pa
a do-ahead appetizer. you can 'wow' them with this one. i found this at southern living and this is the recipe as written. i like to use about half of the amount of blue cheese called for and i just use a 'swipe' on the bread.. not 2 tablespoons full.
i got this recipe from a friend who was a caterer. it was her most requested dish. it is so delicious and wins raves everytime i serve it. one thing, this is much better if made the night before so the flavors really have time to marry.
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