this is a chef paul recipe. very versatile! the marinade is great for brisket. just reserve some, add some beer and you've got a good mop. reserve some more, add a few ingredients and you've got a good dipping or bbq sauce. cooking time does not incl
you can make this crumble with almost any fruit, using similar quantities and adjusting for sweetness. serve it warm, in shallow bowls. i found this recipe in yankee magazine. i have not tried this recipe, but i'm posting this for safe keeping. i plan to
a really easy damper recipe- i remember making these when i was still at school. to make a savoury damper, you can really add any herbs of choice, such as chopped parsley, chives, cracked black pepper. damper is usually served with lashings of butter or f
belgian endive or chicory is not a vegetable that will be liked by everybody. it being slightly bitter puts it in the category for an acquired taste. the recipe is based on 2 pieces per serving, so if you buy the endive heads and they are large or thick a
copycat version of wildtime foods' muesli. all ingredient amounts are estimated and you are welcomed and encouraged to play around with the proportions. note: the eden company manufactures brown rice flakes and they are not to be confused or are the same
this is a fantastic spaghetti. i never, never order spaghetti when we dine out. i find it very bland, offering mostly tomato sauce with out much flavor. this is my wifes recipe and our family and friends love it.
Follow the food story Find cooking methods, recipes, tastings and everything about food here.