these bars are so good! if you love cashews, chocolate (who doesn't) and caramels, you will love these. they are pretty easy and come out looking and tasting like they were difficult to make :)
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i adopted this goulash from my boyfriend's father. i haven't seen anybody else cook it this way. i don't measure any of the ingredients when i cook it, so unfortunately the measurements here are not exact. just keep adding more of the ingredients until yo
can you get a really steak-like flavor in a hamburger steak? yes! seasoned well and carefully cooked you can indeed get that special flavor. even better, this is an easy dish -- no harder than throwing together a fast hamburger. note: this can be made lac
this recipe is from week seven of my food blog, "travel by stove." i am attempting to cook one meal from every country on earth, and andorra is my seventh stop. this one-pot dish is called "the national dish of andorra." it's very rich and fatty, so serve
this will be great to prepare for those holiday parties or anytime of the year. a friend in my quilting guild gave me this recipe but she found it in diane gage's cookbook, cooking and gardening with diane gage. i also saw this recipe in the cookbook ce
my family adores fresh red snapper and we are so lucky this time of year to buy freshly caught fish from the local fisherman. this simple recipe compliments the fish and is so quick and easy to make. this also works nicely with halibut.
these flavorful ribs can be made ahead of serving, which both heightens the flavor and makes it much easier to remove excess fat from the dish. short ribs are the meaty ends of the rib bones - choose cuts from the chuck, which are the most flavorful, or
this is an excellent fish coating for deep fried fish. we have annual fish fries at our summer camp with all the pickerel (walleye) we catch and this is always a big hit. we use this same coating to coat french fries, yummy!
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