this recipe was devised when i found that the mushroom stalks from some fairly hefty sized portobello mushrooms, would just not fit into the stuffing mixture, even though they were finely diced! so, i made "chimney stacks" from the offending stalks and served them as a starter at dinner for some friends, who loved them! they would also be wonderful as a light lunch, allow two per person with fresh bread & salad. do not be tempted to add any liquid to the mushrooms before baking them - they make their own gorgeous juices whilst merrily cooking away in the oven! you must also be sure to get very high quality sausages or sausagemeat, with no more than 10% fat preferably.
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this recipe came from a recipe booklet called "favourite british recipes" that i got from a very sweet recipezaar friend. the brief introduction for this recipe states that "this baked suet pudding has a nice crisp, brown exterior with a soft jam-filled
we tried this recipe on a turkey breast at thanksgiving...and it was awesome! this recipe comes from southern living's five star recipe collection.
this is an adaptation of a recipe from my ex's mother. it is a brazilian-style coconut flan. this is always a crowd pleaser at a dinner party. fat-free condensed milk works fine (and with 5 eggs and coconut milk its probably a better idea anyway.)
this is an italian antipasti (appetizer) recipe that features herbed tomatoes and mozzarella on toasted ciabatta slices. the recipe is from my cookbook "italian kitchen" that is part of a barnes & noble cookbook series called world cook's collection. th
invented by cesar cardini in tijuana, mexico during prohibition, this is one of my favorite recipes. though many spell it caeser's salad, i prefer the spanish spelling becuase it was invented in mexico by an italian immigrant. a lot of caeser/cesar's
this recipe is great for a picnic or camping. make up the pkgs at home keep in a cooler and no problem when ready to cook. i like to add some garlic, and have a peppy sauce on the side to serve with them. green salad that's it!
from the bj's wholesale club newsletter. "soup lovers will adore this cheesy take on classic new england chowder. it's so rich and delicious, you'll want to make extra so you can serve it for supper on a chilly winter evening."
my mother, a famous non-cook, actually found this recipe in a newspaper, tweaked it, and it is sooooo delicious! nice and creamy-cheesy-comforting-warm! i used the frozen cream-style yellow sweet corn.
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