i experimented a bit and came up with this variation of mashed potatoes.
i got this recipe from my aunt anita. she is the most organized woman on earth. this is just one of the many treats she had around for all of us when we were young, and then she fed these same things to our kids. still love to go to her house!!!!
this recipe goes back to the early 80's, i still make it once in a while, it's a really tasty and easy dish to throw together, if you have freezer ready beef all ready cooked and frozen in the freezer, just thaw on defrost in the microwave, and just throw
this macaroni and cheese features a creamy sauce and crisp topping. a great macaroni and cheese requires perfect melding of the pasta and the cheese sauce. to get that, you'll need to ignore conventional wisdom about cooking pasta until just tender (al de
adapted from: "vegetable soups from deborah madison's kitchen". "barley is a thirsty, thirsty grain. it can drink up to around four times its volume in water--or the soup liquid--so i strongly suggest a two-hour soak before cooking so that you end up with
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