posted in response to a recipe request from our local paper.
doesn't this sound romantic? i had this elegant sounding recipe in my collection for years, clipped from a magazine. this is the perfect thing for an elegant, romantic dinner especially for valentine's day. note: if you can't find boursin cheese in the st
this recipe is based on another recipe i found on the internet. i made a few changes and added my own touches. it does take a long time, but it produces the richest flavor possible! i made a double batch of this last night and had 12 people over for dinne
this is a super easy, great tasting, make ahead side dish that looks like you spent a lot more time preparing than you actually do. plus, most everything is done in advance. the times do not reflect the standing time of the potatoes.
while staying with us, our friend gerson, from namibia talked about having this at every meal. needless to say, while he was here in the united states he put on a pound or two. i really miss him! this recipe is an adaptation of an african staple food
this delightful recipe is from restaurant al-fassia in marrakesh, morocco and is one of the vegetarian dishes featured on the menu.
this recipe is from the wonderful cookbook, "a treasury of jewish holiday baking", by marcy goldman. this pareve pesach cake tastes like a rich but light chocolate cheesecake. it's wonderful with or without the glaze. if you don't mind a dairy cake, it
my husband loves his tea made this way and has been drinking it this way for over 20 years that i know of.
i was lucky enough to enjoy a cooking light dinner and demonstration where this was the final course. it was soo silky and delicious, and you really couldn't tell that this italian favorite had been lightened up. at the time, the recipe hadn't appeared
my mom, irma, passed away 2 years ago, and this was one of my favorite "treats" that she made. she never liked sour cream dips, but she loved cream cheese. she found/made up this recipe before i was born. christmas, easter etc., a family party just wasn't
delicious and intriguing. prep time does not include marination time, so allow time for that.
this is one of rachael ray's recipes that i got off of the food network website. they're really incredible! talk about flavor! it's from her 30 minute meals show. however, this took me about 35 minutes to make (with the sesame noodles that she made with
having company? this would make a wonderful addition to your table.
fancy name for pork loin roast with potatoes and onions. this dish has been around forever and it's always a winner. if you can catch a pork loin on sale, then is the time to buy and freeze for special company dinners. this one is sure to wow them!
i got this recipe from my husbands mens health magazine. i made a few tweaks, one of which was to use boneless skinless breasts rather than the boneless skinless thighs the recipe called for. by making these changes i was able to get the fat down from ove
nice and creamy casual dessert. great for a dinner party! nice chocolate cinnamon mix. cook time includes chill time. pie is rich; serve in small wedges!
from simply classic cookbook, seattle, wa. this has 2 hours marination required.
i adore sushi, but my bh refuses to even look at it, let alone eat it. i thought he was squeamish about the fish, but after i made some vegetarian sushi he still wouldn't go near it (yay, more for me). it turns out that the seaweed also gives him the heeb
embellished with raisins and pecans and topped with a hard sauce you just can't beat this spicy apple pie. roselea, owner and founder of the famous pink adobe restaurant in santa fe, created this years ago and it has been so popular she can hardly keep u
this is the only dressing i will ever use for caesar salad. it is from the creator of the caesar salad, cesar cardini. you can make it, like i do, or you can buy it in the store. it's a large bottle for 6.99 but this dressing goes a long way. note that
after a recent move, with all that unpacking,, i came across a perpetual calendar from gooseberry patch that i'd stuffed in a drawer quite awhile ago. we moved to wv during a really hot spell (temps over 100* for many days). so you can imagine, on jul
this is from the "vegetarian appetizers" cookbook. the picture looked so fabulous that i just had to try it. dh and the other guests just gobbled these up. the pesto is pretty tasty! you will have to guage the olive oil based upon how you like your pe
outrageously delicious is all i can say about this coffee cake... moist and unbelievably good describes this recipe to a t! i remember the first time my friend marie's sister made this recipe, and i thought i had died and gone to heaven. it is that goo
this is a yummy and very pretty dish to serve at christmas and other holidays. great for potlucks too. the 20 minutes cooking time is for cooking the rice.
my "mystery scallops" have appeared! (i thought i lost this recipe for a bit!!!) karen says i'm a crazy woman mixing the morgan with the habaneros. i always knew i was crazy, but this is good!
i make many versions of enchiladas depending on what is in the fridge. this one i especially liked, so i wrote it down. it's a great way to use up leftover pork! you can spice it up more with additional jalapenos or a dash of hot sauce mixed in with th
make this the day before you need it and re-heat right before serving time. thanks to susan branch ("autumn") for this wonderful recipe. on the day of serving, prepare your "serving bowl" by baking a hollowed out pumpkin (remove seeds & stringy gunk,
recently baby kato published a recipe for crusty baked chicken using potato flakes as the coating and i thought i'll bet this would be great on fish too. from that came this recipe. thanks baby kato--i hope you try this recipe.
this is a delicious cake which is perfect for celebrating spring or easter!.the base is an algerian sponge cake known as 'meskucho'. for an easter feel decorate with chocolate mini eggs, easter chicks etc. the cake is very easy to make & decorate so don't
ready, set, cook! reynolds wrap contest entry. my version of a favorite bakery treat, a butter-rich crust is topped with an almond-scented cream cheese filling, topped off with dark chocolate ganache and toasted almonds.
tired of meatloaf you say? then wait until you taste this wonderful creation that a friend made for me a few years ago. i begged for the recipe. i admit, i have not ventured to make this myself because my family doesn't care for meatloaf, but i can certai
i found this recipe on the eating well website amongst the diabetic friendly recipes. it's supposed to be an appetizer but i served it over a nice salad as a cool, refreshing summer dinner. we loved it. the shrimp are super simple to prepare and they t
oh my gosh! my brother told me how to make this years ago and asked if i would make it for him. we had cleaned some fresh quail and his wife was out of town. i did and was instantly hooked on this meal. we had this like every night for a week and at least
enjoy this flavorful salad with falafel, barbecued meat, fried fish or spoon it into a pita pocket. the recipe can be found in the arabian nights cookbook: from lamb kebabs to baba ghanouj, delicious homestyle arabian cooking. i found the recipe in the t
i found this while searching for recipes to use up half a bag of white chocolate chips i had on hand. i wanted something a little special that was company worthy, but simple enough to do for any old time. this surely did fit the bill on all the criteria
my favorite juice is apple, but since there is a ton of sugar, i have made the move to the new ocean spray white cran with splenda. this recipe is a unique creation that is a delicious substitute to the traditional sangria using the white cran. this is
the fall season is the time when we prepare pumpkin and apple dishes because that's what is commonly harvested around this time. but with this recipe, you can prepare these year-round (and you'll want to once you try them!!) thanks to canned pumpkin. ke
i just saw brian make this for his cousin and band. yum! recipe courtesy brian boitano show: what would brian boitano make? episode: band aid
i couldn't resist! named in honor of one of my all time favorite
my italian mil was thoroughly impressed by my non-italian treatment of her olives. they are great appetizers and condiments to your fav pasta.(from the vancouver sun) ps. cook time include fridge time
posting for chef #29196 this is from australian good taste magazine. australian measurements used, one tablespoon = 20ml, one cup = 250ml.
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