this is a compound butter that is great with potatoes, perogies and many other foods. when it melts is almost a sauce in itself. i like it on leftover cold salt potatoes too.
these are my hubby's favorite christmas cookies. his great aunt gin used to make them for him every year and it just isn't christmas without them. she always made green christmas trees and pink wreaths because those were her two favorite colors. since the
different from the other recipes because it uses mrs. butterworth's syrup instead of plain karo. i found this recipe in a cookbook i bought from a montana amish (yes we have amish in montana!) kitchen/diner called the dinnerbell bakery and banquets cook b
frances van vynckt, 78, combined dates, toasted rice cereal and coconut into an easy no-bake treat that won eatingwell's 2008 cookie contest. sounds fabulous. they say you can cover and refrigerate for up to 1 week.
if you like extreme heat then throw in another jalapeño and some tabasco, this could also be made omitting the jalapeño if desired, my family likes it really hot so i use 3 large jalapeño with the tabasco :)
i stumbled across this recipe one day and decided to try it out. i had never made risotto before but i wanted to find a recipe that was authentic and out of this world. this recipe is all of that and more. the secret is to stir stir stir. it is going
adapted from bobby flay's recipe over on fn's website. the recipe posted there makes much more spice mixture than you would ever use to make the chicken, so i'm posted the reduced amounts. this is very spicy, so if you aren't a fan of heat, cut the caye
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