growing up in a italian household( dad's from italy) i never had garlic bread. once i had my own place, i decided to make it. you can serve it with a pasta dish, i am serving it with my steak dinner tonight.you may substitute italian bread for french bagu
came up with this when i didn't want a regular breakfast biscuit. cooking bacon isn't included in cooking time. if you want to save time,and a step or two just mix in the cooked bacon with the eggs before you scramble them. heat level of salsa is chef's c
wicked good! the crunchy panko crumbs bring new life to this traditional new england favorite. i like baking the fish in the individual dishes, it keeps the fish moist and keeps the juices from drying up. after you make your way through the crunchy topp
i expanded slightly on a recipe in bh&g make-ahead cooking (more ground beef, more cheese, added salt and pepper). we all really enjoyed this. i think it would also be good with chicken. note: the original recipe didn't indicate the measurements of th
this is a really easy way to prepare steak for something a little bit different, with hardly any effort. i used beef fillet cut in this recipe, but rib-eye or sirloin could be used instead. the relish can also be made a day ahead of time, stored in the fr
beef tenderloin is also called filet mignon or porterhouse, this is an amazing steak recipe that can be doubled if desired. next to grilled steak this is my favorite recipe to use for a top quality cut of beef steak, just try this, and it will become your
i found this in the updated version of the "taste of home" cookbook. it was submitted by helen conwell from fairhope, al, who says: "the crunch of the walnuts and bacon is a pleasant contrast to the creamy rice-shaped past. the blue cheese and arugula l
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