yes, i did. a dark, rich twist on traditional japanese teriyaki. i know it sounds weird, but you'll have to try it...it's a big hit over beef, pork or mushroom dishes or try it over a crock pot full of meatballs.
traditionally, i make a double-batch of bourbon balls every thanksgiving weekend in preparation for gifting during the holiday season. the candies are great and everyone loves them, but i just can't stand the taste of bourbon, in any shape or form. a coup
this is a modified version of the recipe from baking: a commonsense guide. when they first come out of the oven, they're chewy and delicious. when they cool, they become crisper, ideal for dunking in coffee or tea. (and of course they're still delicious.)
this is the best applesauce cake i've ever had, much less made! triple apple action flavour and it is sooo easy to make. it is very very moist and does not dry out the next day (if it lasts that long). variation ideas follow the main recipe and other a
i looked on here for an entire day trying to find a recipe like my grandmas chicken and dumplings. just a simple chicken dish with cream of mushroom soup. i really couldn't find what i was looking for. so i created my version. i hope you enjoy.
courtesy of billy reech from billy's bakery, nyc. as seen on www.marthastewart.com several reviewers have mentioned that the recipes directions were different from the video. i originally copied it from martha stewart's web site and it appears that
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