i made this for easter and everyone loved it. it's very rich so a little piece is all you will need.
this is fantastic. this was posted on a canning list, and this is a definite staple in my fridge. the best thing about it is that you make it, and it keeps in the fridge for up to 2 months. the taste is fantastic!
i got this method for cooking a turkey off the internet a few years back. it's fool proof, and you'll have the most moist bird ever. you'll also have about a gallon of drippings for stuffing and gravy. i always cook two birds for thanksgiving. one eit
lavender has a magical way of transforming recipes & this crème brûlée is no exception. if you love the traditional crème brûlée or just love lavender then please try this! from "the cape cod table" . time to make doesn't inlcude time in fridge....
this is a swedish cake recipe; i got it from a dear friend who made it at several parties during college and always got rave reviews. now i'm the one who gets all the credit when i make it : ) my family loves it; i play the "guess-the-secret-ingredient" g
you won't find this one anyplace else on the planet except right here on recipe*zaar. why? because i invented it! it's for bumping up either chicken or pork and can be used as a "dredge", a seasoning, or, as a rub for smoking. i'm sort of a food anthropol
in 1799, the holland land company offered lots 10 miles apart in what is now clarence, new york, to "any proper man who would build and operate a tavern upon it". a young silversmith named asa ransom, had been plying his trade in the little fur trading po
i love one-dish meals and this fantastic soup fits the bill. adjust the heat to your taste and substitute other noodles like rice noodles if you like. for those who don't like cilantro use basil in a smaller amount, and please don't leave out the lime jui
this is one of my favourite salads. it is different than most spinach salads that have a very sweet dressing. if you choose to omit the rice, please reduce the dressing ingredients by half. this is my first recipe post - hope you enjoy!
(rota-gritz-ah) this is the stuff kids in the the barossa valley, in australia, grow up on. the silesian migrants brought the recipe when they settled the valley however it was made with berries in their homeland. usually served as dessert with cream,
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