barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. when the weather's cold, a big pot of soup simmering on the stove warms the heart as well as the hearth. in addition to its robust fl
this recipe is my adaptation of a really good recipe i found on the gordon family website. (http://www.gordonfamily.com/recipes/cinnabon.htm). i adapted the dough recipe a little and use more filling than they recommend but their cream cheese frosting is
a great simple side dish that's good any time of year. the liquid is cooked down to a flavorful glaze that tastes great on pork chops or ham. endless possibilities! the carrots should be partially steamed or 'cooked' so they are tender but still firm.
i was looking through an old fannie farmer cookbook, and came across this recipe.the original recipe made a 2-layer cake, but i cut it down to just make a smaller snack size type of cake.i put 25 minutes as the baking time,but you might want to check afte
grandma's recipe handed down over the years, with 1 minor alteration! stranded without a car, a toddler under foot and half way through the recipe i realized i was out of the margarine the recipe called for..."oh bother," what to do? well, there was alway
the peppers, saurkraut and sugar combine to make a spicy/sour/sweet mixture. we eat these like pickles or with meals. i also give them as christmas gifts. this is an old recipe given to me by my ex-grandmother-in-law.
a flavoursome beanshoot, avocado and baby spinach salad with and asian vinaigrette which i have adapted from one of the recipes featured today on huey's popular tv cooking show. he suggests serving this as an entrée or for a light lunch. huey (iain hewit
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