ann sathers restaurant is a chicago institution that is famous for wonderful scandinavian dishes and their cinnamon rolls. this is the recipe for the rolls....there is nothing more comforting than a cold, snowy sunday morning and these rolls baking in the
from safeway pearl barley package - "this is such a tasty dish and it's effortless to prepare because the farfalle pasta (bow ties) bakes right along with the barley. it makes a nice change of pace from rice and potatoes, with any meat, poultry, fish or
an adaptation of heidi swanson's big sur power bars from her cookbook, 101 cookbooks, this is easily changed around to suit your tastes! i love big sur so had to post this! these bars are soft set, prone to falling apart and are fairly sticky and gooey to
this recipe sounds absolutly delicious. i have not tried it yet because it looks quite fattening but for those of you out there who can eat anything and look great then this recipe is for you. note: the serving size of this recipe.
as taught to me by my next-door neighbor, a lovely italian lady who never failed to let me in on her cooking secrets as a child... i like it because it doesn't have an extra step of steaming the broccoli.
use cooking times as guidelines and check the feta often as it cooks. cutting the feta into 1/2-inch-thick slabs is crucial here; if sliced thinner, the cheese will crumble apart, but if sliced thicker, it will not heat through. serve with wedges of warm
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