this is an appetizer that caprial pence serves at her restaraunt in portland,oregon, called the westmoreland bistro. they serve this with ginger, carrot, and daikon salad and wasabi creme fraiche. be sure to slice the salmon as thin as possible when you s
credit is given to sandra levine for her aunt ida's sponge cake. i came across this recipe that was posted on another site in march 2002 and it received great reviews. this cake is said to be good enough to be enjoyed all year long and i can hardly wait t
get your fix for baked italian pasta right at home! add a salad and bread for a down home meal your friends and family will adore. as with any tomato dish, this tastes even better the next day. this is from an old polly-o cheese cookbook.
from bon appetit's february, 1994 issue...i have made this recipe so many times and always with good results. one of my all-time favorites. i am not normally a fan of salmon due to the "fishy" taste...but this recipe changed my mind. the sauce is aweso
this dish could either be served as an appetiser (finger food) or as a main meal. it requests for shoyu (japanese soy sauce) but you can use any soy sauce. i also used rice wine vinegar instead of sake as the kids were going to eat some as well. prepara
a good friend brought this over when our second son was born, so we usually have this for his birthday dinner (using turkey, too--he was born on thanksgiving!). preparation includes boiling the eggs and cooking the chicken and rice--unless you use lefto
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