this is a recipe from the top of the riverfront in st. louis. the recipe was featured on rachel ray's tasty travels. plan ahead, as brownies need to cool several hours or overnight (cook time accounts for this).
if your british, you've been subjected to this tart and delicious english condiment. this is an exact match for the store bought version. don't pass this recipe up because it looks too simple. it's an exact copy of "laings" pickled onions.
to my surprise, i just discovered that our favorite broccoli cornbread recipe isn't among the dozens posted on 'zaar. i share it with one warning: it's not a healthy dish to begin with, and this version is more sinful than most. it sure is yummy, thoug
i adore moules, mussels, and this is the classic french recipe for them. moules marinières is also commonly known as sailor's mussels or mariner's mussels. the dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, oni
here is a quick and easy chicken dish that can be thrown together in a few minutes and will impress your dinner guests as if you have been in the kitchen all day. every time someone new tries this they insist it is the best chicken they have had. it also
a nice combination of seasoned potatoes, green pepper, sweet onion, and pineapple chunks. this recipe calls for canned whole potatoes, drained. substitute parboiled chunks of new potatoes (red or white with skins on) until barely tender, if you like. fres
boliche is an eye of the round beef roast, which is/was very popular in cuba. it is usually stuffed with ham, chorizo, carrot, egg and peppers and is usually served with black beans and rice. it goes just as well with any rice or pilaf or even mashed pota
found on supercocktail.com (i haven't tried this one yet - so i assume you really need to shake hard to combine the cocoa so it won't clump- otherwise maybe that is only for the rim - it isn't written that way though!)
posted in honor of ev's visit to crete. from mrs. kristalia psoma of the exantas restaurant in crete. i had no mizithra so crumbled 1/2 pound of sheep feta and cut up well-aged queso into cubes. the cheeses went into the food processor and after they wer