here's one for the grill. they can be baked in the oven too but i haven't tried them that way so i can't recommend a temperature or time. the recipe comes from marlboro.
healthy muffin recipe from gourmet magazine (august 1993). it's even tasty to those who don't care for bran! if you don'r have miller's bran, you can use all-bran cereal or wheat germ. you can omit raisins or substitute for other dried fruit such as cr
my mom used to make this delicious polynesian recipe when i was a kid. i just love the different toppings you can add to this basic coconut curry base. you can make it as spicy or as sweet as you want.
a different version of an old favourite apple crisp or apple crumble! posted by request. recipe posted as written, the amount of brown sugar is 'to taste', depends on the type and sweetness of your apples. i find 1/4 to 1/2 cup is enough for my 'taste'.
came across this in the seattle times. pie without an exquisite crust is simply not the real thing. they said, "white house pastry chef bill yosses' light, flaky pie crusts have earned him the nickname "the crustmaster" from president barack obama." this
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
enjoy a taste of summer in the middle of the winter with this easy canning recipe. the following is for one quart jar, which easily fills one pie. multiply it to use as many berries as you can get your hands on. i also add fresh lavender flowers since i'v
these are great!
this is so yummy - and easy to prepare! - a nice twist from the usual lemonade. great in warm weather! enjoy! prep time doesn't include 15-30 minute
wonderful recipe from 'nigella bites'. you can prepare the cake base in advance and let it rise in the refridgerator overnight, so that you can bake it in the morning for a delicious breakfast treat.
this is a very tasty, moist, carrot cake. a nice sized cake for 2 or 3 people.
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
simple, but oh so good. i sometimes add a little more lemon juice because the guys in our house like it strong!! p.s. thanks to our great neighbors for sharing their lemon tree with us. each march we pick and juice and freeze fresh juice to use in this
tequila; strawberries! i have nothing else to say. :)
my grandma lorraine stromgren would listen to wcco radio's joyce lamont as she broadcasted a daily recipe. my grandma would sit by the radio with pencil in hand to write down those recipe favorites! a cookbook was published in 1979 after 10 years of recip
from the ben and jerry's homemade ice cream and dessert book. really light, delicious, and refreshing after a summer bbq. it is really packed with flavor! prep time is a guestimate, and cook time is approximate, as it depends on your ice cream maker.
i really enjoy the sweet and sour flavor on a variety of foods (pineapple and green pepper just go together well esp. with vinegar and sugar). i have already submitted my sweet and sour pork chops, so here it is for the beef.
found something similar, and tweaked it a bit. peel the apple or not. adjust sweetener (use 2 packets if you prefer equal) and cinnamon to suit your taste. you can use regular special k, however i just tried it with the cinnamon pecan (40 cals fo
this is from the r.s.v.p. section of an april 1988 issue of bon appetit magazine. it was requested from elizabeth on 37th in savannah, georgia. the apple-blackberry combination is luscious!
simple but sexy. this was in my local newspaper's food section. cook time reflects refrigeration time. i've been asked several times if this should be baked. just to clarify, no, it is not, it is a refrigerator dessert. i'm not sure why it contains raw
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 was the first thing my brother gareth brought home from school that we all loved, and his cooking skills have improved ever since! simple, gorgeous and effective, this pudding is sure to satisfy, trust me, you won't be disappointed! serve with cust
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
these are light, unlike typical pumpkin muffins. good for spring. golden raisins and walnuts would be good in these if you made full-size muffins. try filling them with cream cheese after baking. yum!
from ww magazine.
from marcus samuelsson of aquavit, who says it was what his swedish grandmother made on sunday nights. my change is to add some additional liquid to the pan so that you have enough to make sauce to pour sparingly over the chicken and rice.
according to marcus samuelsson, this is a very traditional swedish salad and a classic accompaniment to swedish meatballs. i made it, using his pickled beet recipe (posted here), but you could certainly substitute your own favorite. it's very easy to pu
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!
this recipe was in the jan/feb 2009 issue of cooking light magazine. it was in their "lighten up" section - where a reader can submit a favorite recipe and cooking light will make it healthier. this was very tasty and the kids loved them. next time i m
this salad get its kick from ground red pepper. you can go hotter or milder by adjusting the amount of red pepper
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
a drink from the maury bar, lima, perou. taken in a book.
a quick way to make a raspberry sauce without using pots & pans. good in summer over ice cream or for a simple elegant dessert put a scoop of ice cream in a meringue shell or between 2 meringues and pour over sauce! this come from my microwave (700wt) re
a wonderful summer drink that will have you smiling! from food & wine magazine.
i've adapted this from a jamie oliver recipe. jamie makes it with his 'flavour shaker' but as most people probably don't have one - you can use a mortar and pestle. use this marinade for steak, chicken or fish. it imparts a wonderful flavour. we had i
from the "new basics cookbook". this is the best key lime pie i have had, though it is not exactly the traditional key lime pie. it is a little bit of work :) but the results are worth it!
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
this is a beautiful and delicious salad. this is also very nice and a bit milder served with golden delicious apples.
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
don't be fooled! this cocktail may be sweet and pink, but it's far from innocent.
posting for chef #29196 this is from australian good taste magazine. australian measurements used, one tablespoon = 20ml, one cup = 250ml.
not too far from where we live, there are huge cranberry bogs where over half of the cranberries in the us are harvested. so, i'm always on the look-out for another good cranberry recipe. this one, from susan branch's *autumn* book, really fits the bi
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