#30-minutes-or-less #Time-to-make #Course #Main-ingredient #Preparation #Low-protein #Side-dishes #Vegetables #Dietary #Low-cholesterol #Low-saturated-fat #Low-calorie #Low-carb #Healthy-2 #Low-in-something #Asparagus
this recipe was submitted by mrs. stuart padnos for a cookbook fund raiser put out by members of the junior welfare league, holland, michigan about 30 or so years ago. my mom brought the cookbook back to me as a souvenir of their trip. i've made these bro
tender, garlicky and full of oregano 'n stuff! start this one a day ahead; the beef slices need an overnight stay in da gravy to be at their best. and please don't overcook the roast! as it rests right out of the oven and as it's reheated it'll stop mooin
finally made this dish and was not disappointed. i didn't have almonds on hand so i subbed pecans and crushed those to be medium fine instead...very good. will probably use them again next time. i also used whole oat flour and cooked the chicken in oli
besides being colorful, this side dish pairs well with most meats…pork, beef or poultry. it's a fitting vegetable for autumn meals. the mild sweet flavor of the carrots is enhanced by the bacon and onion combination.
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