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i made this for company last night and it was fabulous and so easy... got it from betty crockers fall baking magazine...i used a pillsbury refrigerated pie crust. the only thing i changed is i used splenda instead of sugar as i was feeding a diabetic...
this recipe is modified from christine's at allrecipes.com. it is a gourmet-style meal that is great for a dinner party with the boss. a little time consuming but will make a novice look like a pro. the shallot sauce alone is worth the recipe. i made
one day, long ago, the pilot light in my oven went out and i didn't realize that my meatloaf was sitting there uncooked until shortly before dinner. i quickly made patties and turned it into burgers -- the best burgers we'd ever eaten. i tweaked at the re
this recipe is from glory brand butter beans and i made it for a dinner party we attended this weekend. it was a huge hit with no leftovers, sigh. i did not use the cilantro leaves or the cumin or all of the cayenne pepper, because some of our friends are
i got this from raymond sokolov's "jewish american kitchen." i'm posting his introduction as is, because i agree with it 100%. i've tweaked the quantities a bit, and it is delicious. he says "here is my favorite of all salads. bland, solid, earthy beets a
don't settle for store bought! this is super easy to make and oh so much better. just that perfect amount of heat that makes you want to keep on eating it! (or, if you prefer it less spicy, just use fewer chipotles). i like to serve this with pita wed
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