this is as wicked as it sounds. a truly delectable combination of flavours and textures that are light and melt in the mouth. i would choose this as a christmas or new year dinner party dessert, as the puddings freeze well and are no trouble to re-heat. a
we used to enjoy this dish a lot while living in western ny. it is not so popular in all areas of the country. when we moved away from the area a friend passed this recipe on to me, knowing how much my family enjoyed it so, that we could enjoy it regard
i lived in northern italy for 3 1/2 years and had many different bolognese both restaurant prepared and in italian homes. there are some variations, but the base is the same usually. the one variation that i never saw in italy was the use of any herbs. th
i found this recipe in a little cookbook entitled "green thumbs in the kitchen." it is almost exactly like the one already posted which is why i added the roman numeral ii to the title. the only variation is the addition of grated cheese to the topping.
i haven't made this in years, so was very pleased to find it again as i was browsing through some of my older cookbooks. it's very homey and makes for a great dinner. prep time includes boiling the macaroni.
i love beets and am always looking for other ways to cook them - this is from rachel ray - she suggests garnishing this with crumbled ricotta-salata cheese (or feta)and roasted asparagus. i am a purist and served it plain to enjoy the beet flavor. i als
came across this recipe on www.crisco.com. i reduced sugar to 1 cup, substituted sunflower seeds for chopped pecans, and added raisins. i make these bi-weekly and that's just enough time in between. really good tasting, i store in freezer bags for the l
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