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.
to be dedicated to the one you love, perhaps, although after couple of these, almost anyone will start to look good. it's an all-alcohol mix, and a pretty dry and bracing one at that, although the liquer contributes a touch of almondy sweetness to the f
a do-ahead appetizer. you can 'wow' them with this one. i found this at southern living and this is the recipe as written. i like to use about half of the amount of blue cheese called for and i just use a 'swipe' on the bread.. not 2 tablespoons full.
made this for dinner last night and it was out of this world fantastic! i think it took me all of 20 minutes to put it on the table. a very easy simple recipe that mimics the finest comparable restaurant dish.
small marinated sandwiches. i first had this at a friend's house where she had a luncheon for a few friends. it was so good, we all had to have the recipe. it's not exactly low calorie, but so worth it for special occasions.
this recipe is adapted from liana krissoff's book, "canning for a new generation". it is a delicious jam which does not use too much sugar, and because of this the flavor of the fruit really shines through. if they are available, i like to use meyer lem
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