posted in response to a request for an authentic italian recipe. received recipe from the wife of a doctoral student while in grad school. the couple was from italy and had the most adorable little red-haired son! i've had some problem w/ it "melting" during baking and not remaining loaf-like but gina said it happened occasionally to her too! either way, this is very tasty! (when it "melted"... i just cut it up like bar cookies! no throwing this away!!!)
this recipe came from my husband's grandmother, and we modified it a little bit to make it gluten and dairy free. as a kid this was my husband's favorite meal, and he used to walk around singing a little song about it "5 spice beef and rice, cha cha cha!
this recipe started from a card from a grocery store, then turned into something indulgent. you can change the cheeses to whatever you want, but after many trials, these cheeses work the best. you can beef up this mac and cheese by adding extra ingredient
i found this recipe on epicurious.com about 3 years ago and have made it many times for get togethers. it's always the first thing to go, and i'm asked for the recipe almost every single time. it's yet another layered taco dip, but for some reason, ever
an old fashioned australian favourite. my friend liz is begged to bring these wherever she goes, and has given me a couple of lessons in making them. she is particular about getting the measaurements exact, so please note an austrlain tablespoon contains
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