love chocolate and spices together. you get the sweet with just a little bit of "bite" at the end. this recipe incorporates several different types of chocolate, a tiny bit of cayenne and chili powder, along with dried cherries and pecans.
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this sounds weird, it tastes great. my mom made this every thanksgiving and christmas. i lost the recipe, then found something similar and added the ingredients that mom had in her salad. to me its comfort food and a walk down memory lane.
served with a scoop of ice cream, this is a light yet satisfying dessert. recipe from radio city rockette lori barber in rachael ray's 12/08 magazine. cooking note: use a melon baller to core the pears.
from foodland ontario booklet. a savory flatbread loaded with asparagus, ham, onion and parmesan cheese and easy to make using biscuit mix. great for a casual brunch. serve with a lightly dressed green salad or sliced tomatoes and cucumbers. i used chedda
one of the most requested vegetable accompaniments that i serve in the auberge; simple & easy to adapt to personal tastes - they are finished off in a flash before serving. if you are not fond of garlic, don't add it......the same with basil, it's just th
bruschetta derives from the italian 'bruscare' meaning "to roast over coals”. at its most authentic, italian country-style bread is toasted over coals, rubbed with garlic and seasoned while hot with sea salt and fruity, virgin, cold-pressed olive oil. mo
i adopted this recipe after mean chef (ihhdro) left the site. his original comments were, "this is a very simple and delicious broiled chicken breast dish. it is from rick bayless. the flavor comes from the use of chipotles and creme fraiche." my origin
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