this is an easy recipe, maybe for someone wanting to try their hand at thai food, but a little intimidated. don't be afraid to try something new. it's when we stop trying new things to cook, that we become bored.
a friend from new zealand served this to me about 20 years ago. over the past 10 years i have self-published 8 cookbooks on various subjects and this is absolutely the most-commented on, highest praised recipe of all - for its awesome taste and simplicit
this is a mild flavored pate so don't expect a guacamole spread. the recipe is easy to double for buffets or a party. it is very important to get good tasting and textured avocados for this dish. they should be ripe but firm, i once made this and the avoc
torn out of a newspaper at some stage - i am making it right now so cannot comment on how it will taste but it seems like a great sort of meal to leave in the oven for the family if you have to go out and leave them to fend for themselves.
this recipe is from myswitzerland.com and has been posted here for play in zwt - 7 world tour - switzerland. the people of the engadine did not want to have weddings without their traditional barley soup. they refined the soup and left out the barley and
this recipe sounded really different and good. it's the centerpiece of bhg.com's "new traditions thanksgiving dinner." to accompany the turkey, bhg.com suggests you whip up some cranberry barbeque sauce, which i have also posted. just look up "cranber
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