this recipe is submitted in response to a request. it comes from the parhaat leivonnaiset cookbook.
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Home & Garden > Kitchen, Dining & Bar > Flatware, Knives & Cutlery
Home & Garden > Kitchen, Dining & Bar > Flatware, Knives & Cutlery
Home & Garden > Kitchen, Dining & Bar > Baking Accs. & Cake Decorating
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this is a new invention at our restaurant; it's already receiving rave reviews. :0) much thx to our chief eric. ps. you can cook the sauce before hand and add the squid ink to the sauce when you are cooking the pasta.
i came across these cookies once by accident, and then spent hours looking for them later! this recipe is based one the one from hannah kaminsky's blog, bittersweet (http://bittersweetblog.wordpress.com). these are vegan, gluten-free, and lower carb than
this recipe comes from taste of home magazine. chicken, grapes, and almonds make a wonderful combination!
this is another recipe found for zwt event from steven raichlen's "the barbecue bible". this is what he states in the intro: matambre (literally, "hunger killer") refers both to a cut of meat and to the series of dishes that are made from it. the cut, w
nice, cool way to serve shrimp cocktail. from cajun cooking and posted for zwt5. *does not include chill time.
this is an easy way to serve omelets. in our house, it takes me forever to make breakfast on the stove top! baking this is soooo much easier. feel free to add or subtract to suit your tastes (bacon, sausage, onions, peppers, etc.)
i made this for dinner tonight and it was really good! i used tilapia for the fish. there is really no "sauce" for the pasta so i tossed the noodles with melted butter for some extra flavor, then topped them with the fish and mushroom mixture.
this looks like a really nice change from your regular salsa dish. i'm going to make this the next time we have some people over. very simple!
from st. louis days, st. louis nights cookbook. a healthy, fragrant, wonderful muffin!
this is my spicy version of a classic white bean and sausage soup. i puree one can of the beans and leave the other undrained for thickness and richness. all of the herb measurements are approximate - i never really measure, just add until it looks right!
i love to mix a variety of peppers in each jar. i do separate sweet from hot varieties. these peppers add pleasing color and incredible taste to any recipe. this recipe came from the "modern" guide to home canning and instructions from the national pressu
from flavours of the world by paul gayler. he recommends serving this with a spicy roast leg of lamb, or a roast chicken.
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