#15-minutes-or-less #Time-to-make #Course #Main-ingredient #Preparation #Occasion #Low-protein #Bisques-cream-soups #Soups-stews #Fruit #No-cook #Dietary #Low-sodium #Low-calorie #Low-carb #Low-in-something #Berries #Brunch #Technique
this recipe was created with items i had in my pantry. i own and use a 3-quart crock pot, but you can adapt this recipe to any size vessel. i serve it with mashed potatoes, but you could use pasta or rice or what have you. i also serve crusty italian brea
this recipe comes from a popular authentic asian restaurant in san fransisco, california this makes a big amount of sauce, but it can be scaled down to meet requirements, or it will store nicely in the fridge for up to 2 weeks.
this recipe came from an old cookbook that was given to me more than 30 years ago. whenever i prepare this for guests, they always want to take some of the sauce home. it's simple, very good and satisfying.
i came up with this one day when i was too sick to go to the store, so i just threw together what i had in the house. it turned out so well that i have made it again on other occasions. to make it even more nutritious, you could probably add canned vegeta
this is a faye levy recipe for the local weekend paper. tzimmes can be made with meat or without. we usually have it without, as a side dish, but with meat it makes a great main course, very seasonal with the leaves turning color in the fall. this is not
i was looking for make ahead recipes for side dishes for christmas dinner. i came across bergy's recipe #46127 and tried them. they were fabulous tasting and looked so festive. but i was concerned that the tomatoes might not hold up too well if made ahea
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