this fish is made special and different because it has a touch of ketchup in the biscuit mix coating. cooking time is fairly active, but short, as you must watch and turn the fish.
this is from a great little restaurant in south louisiana. i begged and begged for the recipe until they finally caved in. ***edited on june 9, 2008--i would suggest tasting the dip before adding any salt. depending on your mayo, you may or may not nee
i can remember sitting in the kitchen watching my mom make these as a little girl. i didn't even know what a rolling pin was for the longest, because my mom always used a smooth glass to roll the dough, then used the opening as the cookie cutter! i love t
a lovely very basic recipe for the traditional food of chanukah, with an unusual variation or two. so easy even the most beginner cook can do it. adapted from the book of jewish food by knopf, via myjewishlearning.com
this is the first successful pork chop i made as a young bride eons ago and is still as good today as it was then. delicious with mashed potatoes and green beans --comfort food at it s best! recipe source: michael field's cooking school cook book
i based this recipe on a cajun jambalaya recipe that i love. no tomato is one of the things that makes this cajun. as with it's creole cousin it features the "trinity", onion, celery and green bell pepper. it can be made as hot as you like by using more c
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