i never thought something so weird sounding could be so good! from paula deen.
this recipe came from a dear lady i knew while living in texas. i have used this bread recipe as bread, rolls, breadsticks, hogie type sandwich rolls, scones. it is very versatile. if the full batch of bread is too much to do - this recipe is easily
this recipe is from week five of my food blog, "travel by stove." i am attempting to cook one meal from every country on earth, and algeria is my fifth stop. couscous has been called the national dish of algeria, and this version is fragrant and delicious
living in talbot county, md for 25 years, i have sampled many an eastern shore crab cake. i would say the defining qualities are lump crab meat, very little filling, and old bay. no veggies! i have tried many recipes, but i finally gave up and asked my f
entered for safe-keeping for zwt. posted by cherihannah on grouprecipes.com, who claims the potato dumplings instead of egg noodles are the "old country" way and egg noodles are the (american) pennsylvanian way. i am still in shock over 1 1/2 cups of bu
the ice cream will melt in the punch and turn it into a baby blue colour leaving frothy blue and white clouds floating on top --- this should serve around 20 people but of coarse it will depend on the size of glasses used --- this punch may be prepared sl
a tomato based mexican rice. can be made the day before and re-heated (easy for entertaining). this resembles our favourite mexican restaurant's rice dish that i love. if you double, add extra cooking time.
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