a great summertime treat (or anytime treat!). makes 2 large servings, or 4 smaller ones.
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great for a meaty, rich dish or just for a change of pace over your other sauce. very simple to make and impresses easily. inspired by a dish at panzano's in denver from their menu in the winter of 06/07.
i just tripled this recipe a couple of days ago and canned the lemon curd. the recipe makes delicious lemon curd, i hope you enjoy! **** i've heard that lemon curd will keep in the freezer for up to a year.
from rachael ray's sept. '08 "everyday" magazine, so you know it's savory and simple--all at once. her recipe called for apricot preserves, but i'm using up mil's peach jam, and we loved it just fine. also, i used only 2 chicken breast halves (paill
packed with ginger, garlic and green onions and topped with sargento deli style sliced provolone cheese, these salmon burgers are light and juicy and look gorgeous on a toasted bun. pair with juicy summer fruits like mango and pineapple for a fresh and he
this is a really good comfort meal for busy nights. it takes 60 minutes to be done completely, but a lot of that time is passively spent just waiting around for it to be baked in the oven! (suggestion: have a nice glass of red wine while you're waiting!)
this is the way my mom makes yams every thanksgiving....it definitely would not be the same dinner without them! no one in my family ever liked yams or sweet potaotes until she made these-they are incredible!!!
i love to grill on my charcoal grill. this is one of those recipes that makes the neighbors wander over to ask what i'm cooking....it smells so good and the smell drifts for several hours! this is a recipe for a day you'll be spending at home. but don'
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