my mom decided to try these snickers-like candy, and our family fell in love with them!!! they are very rich, so cut into small pieces!!! also, each layer has to be refrigerated before adding the next, so plan ahead. the time is worth it though!!
my source for this recipe is "from the recipe files of the c.i.a. (culinary institute of america) cookbook". i rarely enter part of a recipe, but this 1 was for an asparagus sauce to compliment cheese omelets. the omelet part of the recipe was routine & t
adopted! goes with the already posted "avgolemono soup (chicken soup)" recipe. as cookgirl says, an onion? i don't know what the intent of the original poster was, but i don't use any onion. thanks, cg, for bringing it to my attention!
this is a great merge of buffalo chicken and pasta salad - sort of. i found this recipe on a wonderful blog called how sweet it is, and i have adapted it slightly. my family loves when i make this for dinner! i usually serve it with steamed mixed vegetabl
this is a must at you holiday table! ---adjust the amount of sugar to suit taste, canned corn amount equivilent to the two packages of frozen corn may be used, make certain to thaw the frozen corn firstly --- this is rich so a small serving goes a long w
cleaning out my recipe drawer and i came across this very old recipe for relish that i used to make many years ago. this relish keeps so well (about 6 months in a cool dry place) and i remember everyone loved it. i used to serve it with meat (both hot an
this recipe is from http://www.recchiuti.com and i am saving it here to keep it forever and ever. these are very yummy. better than any store-bought. this is the first recipe i've tried for these cookies and i won't be needing to look for any more!
this recipe comes from a copycat recipe site. i havn't made it yet so i don't know if it good or not. wanted to add to my cookbooks for safe keeping. update: made, and it is so good, just like the restaurant sauce. i made a double batch and keep in
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