this is a family recipe that originally came from my aunt gloria, a wonderful hostess and great cook. this spread is a little different from ordinary tuna spread and is great served with crackers or used as a filling for tea sandwiches.
discovered on another site, this is a specialty recipe served at the greenwoods gate bed and breakfast inn in norfolk, connecticut. i haven't yet tried it, but given my love of cranberries i know i'll be making this soon!
no other vegetable signals spring like asparagus. in this recipe, it makes for a rich, creamy side dish that's beyond delicious. we love it with a simple roast chicken. please note: this is an adopted recipe and i hope to make it soonest. if you make it b
do not over cook the meat. the beef industry has recently started cutting the ‘beef medallion cut’ in the last two years. it is the second best cut after the beef tenderloin. the tenderloin comes from the t-bone the small portion from inside the bone a
these are delicious. use chicken or pork if you want instead of beef. from chef2chef note: if you don't have macadamia nuts sub peanuts. passive time includes marinade time. servings is a guesstimate since i eat loads at once of these.
this quick and easy italian favorite is topped with a savory blend of tomatoes, garlic,basil and capers. coarsely chop capers to release flavor, just give then a whack with the side of a chef's knife before adding to tomato mixture. enjoy.
caponata is a great farmer's market recipe. it uses bright red bell peppers, eggplant, and tomatoes. it's perfect to make on a weekend afternoon. and it will last all week. caponata is a thick vegetable relish. serve it at room temperature with grilled br
i came up with this recipe as a result of needing to do something with all the leftover thanksgiving turkey and also having not made it to the store for a while and so ingredients were just what i had on hand. it is very easy! it would be great with som
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