i love this recipe it is quick to make and i usually have all the ingredients in my pantry.
this is a classic what some might call bbq sandwiches. while true bbq afficianados will certainly deny it the term bbq, it's sweet tomatoey , beefy tang is always an easy crowd pleaser. besides being delicious on a bun, it's a wonderful topper for baked
these were a big favorite growing up in chicago. when i moved "up north" to wisconsin i discovered that kolache were made here with a raised dough. these are more of a sugar cookie or shortbread base.
i posting this recipe to save it. my husband got this recipe out of maxim magazine. we made it to the best of our ability but we had to make substitutions because we just couldn't find some of the chili powders. we ended up just using 5 tbs. of commerc
these pork chops are so tender and delicious, they just melt in your mouth. serve with cooked rice or noodles so you can mop up every last drop of the thick, rich gravy. note* the cook time on this recipe is for the thick boneless pork chops. if you use a
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