in 1799, the holland land company offered lots 10 miles apart in what is now clarence, new york, to "any proper man who would build and operate a tavern upon it". a young silversmith named asa ransom, had been plying his trade in the little fur trading po
based on a recipe from marlene koch’s book, fantastic food with splenda. she says in its intro, “hoisin is a thick, sweet, spicy condiment used extensively in asian cuisine. in addition to being spread on pancakes for mu shu pork, it is used for deliciou
a wonderfully easy side dish to compliment an asian meal. (uses store bought meatballs.) got the idea from another recipe here, and changed it to my tastes. i made lots of sauce and after i removed the meatballs from it i used it in a stir fry, so i o
my own mad scientist experiment! because of the amarula, (and after doing a little "side-step" after drinking two of these *as it actually made 2 servings for me), the name i gave it seemed to fit! it's light, creamy and not too strong. hope you enjoy it!
i as at the general's house for a brunch and these were so good i had to ask for the recipe! they're sweet and salty - a favorite combination of mine. my son asked me to make them the other day and i searched and couldn't find anything like them so figur
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