i love making this just when the christmas season starts - it totally gets me in the spirit of the holidays! (this actually tastes better the next day, in my opinion)
stuff pork tenderloin with apple and leek to take it from ordinary to elegant. our easy method of tying the roast together keeps the filling inside while you brown and roast it. we use applejack, brandy made from apple cider, for depth of flavor in the pa
years ago, mid 1990 i think. i was sitting around talking about how the pizza chains had come out with bbq pizza when i got the idea of bbq lasagna. i was inspired by the pizza, my italian family upbringing and my southern living as an adult. this may sou
from the chicago tribune magazine. the author adapted this recipe to introduce a young child to ethnic food other than pizza and spaghetti. it is a very mild curry, and my problem adult eater really enjoyed it. tasty and colorful, it's fast andeasy to whi
this is one of my favorites. the recipe came from eagle mills. if you don't have buttermilk, you can substitute 1 cup milk plus 1 teaspoon cider vinegar, and let it sit about 10 minutes before using. you can also add 4 tbs. buttermilk powder to the dry in
a quick & easy treat for your guests! the sauce can be made ahead, covered & refrigerated for up to 3 days. if raspberries aren't available (or too expensive), substitute with cranberries & cranberry cocktail.
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