this recipe is from cooking light magazine, recommended by my mother in law.
#Lactose #Time-to-make #Course #Main-ingredient #Preparation #Occasion #Main-dish #Poultry #Fall #Kosher #Winter #Chicken #Dietary #One-dish-meal #Seasonal #Egg-free #Free-of-something #Meat #4-hours-or-less
this batter gives fried fish a fantastic flavor and is so easy. you will be glad you tried this.i received this recipe from an avid fisherman and is even better than he promised it to be. it quickly has become a family favorite. look for lemony tartar sa
i saw this on an episode of ask aida. makes 1 crust for a 9" or 10" pie. she suggests keeping the shortening in the freezer which will make the crust flakier. i found this dough to be easy to roll and indeed very flaky. i used the cooking time for the res
bosc pears work well in this dessert. i also love the flavor combination of amaretto and peaches, so peaches would probably also work well in this recipe. based on a recipe i found in cooking light a couple years ago. the original used softened low-fat va
my mother has been making this for years. she found the recipe in one of her church cookbooks from hawaii. i really like this recipe because not only does it taste great, but using only three ingredients it is easy and can be ready quickly. we always d
this moist, delicious muffin can be made with dried cranberries, raisins or chopped dates. i baked these up as 12 jumbo muffins but am posting the recipe for 24 regular muffins, as this is the size of pan most bakers have.
after watching zodiac i wanted to make the drink aqua velvet which they had drank in the movie. not being able to find it i came up with this. this takes place in the late 1960's and through the 70's on the west coast.where polynesian food was popular in
if you like real, down home, italian cooking -- then you'll love this recipe. it's a traditional pasta dish, just like grandma used to make. the bolognese sauce can be made and frozen for use throughout the month. feel free to double this recipe as writte
this is out of the cooking free book by carol fenster. all the recipes i've tried out of her book have turned out great, especially the bread ones. for the gluten free flour, please use recipe #391326. this was so good, i had 4 large pieces myself (eve
i just got this in my email box, it's from my cousin in texas. i can't use it with all the sugar but it certainly sounds like it will make you go mmmmmmmmmmmmm. i couldn't just delete it so i'm passing it along the all the great zaar folks. it can't take
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