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Home & Garden > Kitchen, Dining & Bar > Kitchen Storage & Organization
i learned to make this for my "tomato gravy" close to 30 years ago. friends straight from italy taught me how. good memories and great smells!
my husband's aunt vi was a fabulous cook. if there was anything guaranteed at christmas, it was her potent rumballs. these do pack a punch. this is one treat that's 'adults only'. i'm very happy to be able to carry on the tradition.
i got this recipe from and friend and it is my favorite salad. i like to use a lot more sugar than the recipe calls for - about 2-3 tablespoons, but i'll leave the recipe as written and you can sweeten to taste. i also like to use pecans in place of the
sweetened by only dried fruit and fresh banana, but feel free to add any sweeteners of your choice. no added fat but nuts would be a great addition too. great versatile recipe!
from "tapas", i sometimes serve these for brunch with a thick slice of ham and bread fresh from the oven. if you can't find manchego in your deli please feel free to use a good quality parmesan instead.
dusting the top prior to baking with demerara sugar, will make a caramelized topping. you can sub the pecans for the walnuts. got this recipe from a williams-sonoma cookbook.
super simple and easy to throw together! simple dressing too! taken from thefreshmarket.com and posted for zwt.
this has got to be one of the best marinades i have used. best part....it has no oil!!! the ingredients balance out each other so nicely that it is such a pleasure to taste. i make it up alot in the summer when the mint from my garden is plentyful. th
fun and yummy kid snack. perfect to make with the kids! also a great snack for the classroom (just make sure no one has peanut allergies!)
this is from my friend, alla, who is a salad maven. i was tempted to call this purple passion salad, since it is a gorgeous purple color (when you use purple cabbage) and everyone was passionate about it. the variations here are endless. the amounts ar
my mom would make this for us growing up and i liked it so i started making it for my family and they love it. i like eating mine with lemon juice the kids use ketchup. quick, easy, and kid friendly. you can use more or less cracker crumbs depending on
this was inspired by my chilean grandma and loosely based on pastel de choclo, a local chicken, beef corn dish.
with some additions and subtractions an equally yummy dish has evolved.
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