this is my version of a wonderful recipe from washington state bed & breakfast cookbook 2nd edition, carol faino & doreen hazledine. i've experimented with adding lemon, orange or lime zest (using a microplaner) and all three versions are great. this has
a delicious way to celebrate the new asparagus in spring, or broccoli in fall! decadent, smooth, and satisfying - this soup freezes then reheats in the microwave *beautifully* - my favorite "brown-bag lunch" addition.
this is a barefoot contessa recipe which sounds wonderful because you bake the blintzes in a large casserole and then cut into squares vs. having to make individual pancakes. they are topped with a wonderful fresh blueberry topping. would be wonderful f
i got this recipe from watching a cooking program on the bbc where chef antony worrall thompson prepared these. i was keen to try them and both my husband and i loved them. don't be tempted to leave out the anchovy fillets, they really do impart a lovely
i found a recipe on www.fooddownunder.com called mozzarella pasta penne. it called for canned tomatoes, but i omitted it and came up with my own version of it. i think, you too can come up with your variation. how much of each ingredient you use depends o
lately i've had a craving for mexican/central/south american food. i found this at the chicken farmers website, and it looks delicious. for a complete meal, serve with gallo pinto, or black beans with rice.
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