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.
23 years ago hubby and i were honeymooning in gatlinburg, tenessee and ate at a restaurant called the brass lantern. we had trout and a vegetable soup that was
this recipe was handed down from my polish grandmother. i make it every weekend and a local social organization sells servings as a fund-raiser.
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
a nice alternative to the ordinary side dish! found in the "changing thymes" cookbook.
this recipe was lost in time of how these hum muds were made at girard college in philadelphia, pennsylvania. girard college was a completely self-sufficient live-in school for boys that was built according to the will of stephen girard. my father, whose
it is amazing how little this recipe has changed after 1800 years. the roman physician galinos (129 – 99 ac) describes this sweet in his book with many details. source:the classical cookbook, andrew dalby and sally grainger. excelent source regarding a
this recipe is from cook 'em horns published by the university of texas ex-students' association. it is the only enchilada sauce recipe i use, period. homemade is always best. i have used a blender, but i don't blend all the tomatoes. i have also used
a romany gypsy recipe for a cheap and filling sausage and potatoes soup from paula stanford. paula stanford married into a large romany gypsy family 12 years ago. although they no longer follow the travelling life the family still spends most of the time
another nice soup i am looking forward to trying from the somersizing website. looks great. for anyone that isn't familiar with somersizing, you need to eat the right combination of healthy fats, protiens, carbs, etc. it's all about balance. ;) suzann
this makes a lovely presentation after chilled then cut into rounds and displayed on a platter.
rice made with mushrooms, stock, onions and parsley. served with grilled tomatoes topped with cheese and bread crumbs.
this is something that i found on a livejournal community called "food_porn". given the taste of this yummy smoothie, i can see why! tasty!
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
i needed a salad dressing for my lunch salad. felt like something lemon-y, so i combined the lemon juice with the garlic and olive oil. had a small piece of cheese, so i grated it up and added it.
this is a lovely little currant crepe that is served for dessert or at a fancy tea.
limpa has always been one of my favorite breads, and now i can make it in the bread machine! i use the dough cycle for this, then rise and bake in the oven. mom always includes the orange rind, but it's not my favorite, so i leave it out. my house tend
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 is a recipe from the luau restaurant in memphis tn from the 60's&70's. the luau was a polynesian restraunt with a tropical themed decor. think mai tai's and cheesy hawaiian boxed in music. but to us memphians and the yearly prom goers, it was an
i like to do the first and second step the night before, so i can put it together quickly the next morning for a hearty breakfast. the 30 minute baking time is the perfect amount of time for me to get a shower and dress for work, making this work for a w
seriously these taste like tootsie rolls. who can say no to a jello shot? this recipe, like all my jello shot recipes are not heavy on the alchol. i like my jello shots to be unique, have lots of flavor and be tame enough that you can have a couple.
my husband loves his tea made this way and has been drinking it this way for over 20 years that i know of.
steaming fish with veggies in individual packages is not only healthy, it makes assembly and cleanup a breeze. you can use foil in place of the parchment paper. orlando sentinel, 2/2010. i like to add herbs to this; dill if cooking salmon, other fresh
my mom always made tartar sauce this way. i like it much better than the bottled kind. i've tried plenty of fancy recipes, but i always come back to this one. sometimes the most simple recipes are the best.
a recipe passed on by australian chef simon bryant which he obtained on a trip to japan.
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
this is another great recipe from moosewood. this is quick, easy and yummy. you can try it with other pasta shapes too. add feta to the top and serve with tomatoes and balsamic vinegar.
bebe was a friend of ours from southern india who lived near us. this is her fabulous dish. serve the curry over rice with chapatis. (indian bread)
this is a simple glaze for roasted turkey that makes a wonderful sweet rich gravy from the drippings.
wonderful comfort food from rozanne gold, a favorite cookbook author. this is a creamless creamed soup and it's delicious. it's made thick with potatoes and rich with butter. the color of this soup is stunning.
i have fond memories of sweden and it was there that i learned to love fresh dill. they seemed to find a way to put in just about every dish!!! this one sounds delish. from cooks.com and posted for zwt.
this is one of those recipes that caught my eye. it was recently published in our local newspaper. i haven't actually prepared it yet. plan to do so this weekend. it is quick and sounds full of flavor and spice.
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
great food for fall with freshly picked pumpkins.
this is a great make-ahead frosting which can be refrigerated up to 2 weeks or frozen up to 3 months. makes enough frosting for 2-8
well in keeping with the summer tradition of coming up with a new twist on a drink taste, our pick this year is lemonade. now as lemonade is a favorite summer refresher for me it was easy to start the mix and match. please feel free to do any type of sw
a divine shake to satisfy a craving for chocolate in a healthy way
this interesting recipe was found in the 2010 cookbook, taste of home prize winning recipes.
having company? this would make a wonderful addition to your table.
if spinach scares you, this is one recipe that contains spinach that you do not have to be afraid of! it is so delicious that even my picky kids like it. my mother-in-law makes this for get-togethers and she passed the recipe on to me. you can also use br
it’s a swedish specialty from a island called gotland that my father's from. it's not a pancake--it's actually a saffron and rice porridge that is given the addition of almonds, cream, and eggs and poured in a dish and baked in the oven. it’s served with
this recipe comes courtesy of one the american girls cookbooks. specifically it comes from the kirsten one and so is swedish themed. several of these recipes from all of the books are all time favorites of mine so i will post them here. rice porridge, kn
remember the rich thick creamy chocolate drink from starbucks a few years ago? this is just about an exact replica! i wish i could remember where i found this at, but can't. so i thought i'd put it here for safe keeping! enjoy!
this is an easy, traditional, and delicious potato kugel (potato pudding) recipe from the jewish cookbook, "passover by design: picture perfect kosher by design recipes for the holiday", by susie fishbein.
great served in lettuce cups and garnished with tomato.
this recipe was clipped out of a local newspaper and tucked away for a few years. i ran across this in my recipe file and tried it. it was very good and freezes well. this is one of the recipes in good housekeeping's best one-dish meals. hope you enjo
just plain yummy. these are fit for company. served with a creamy mustard sauce. adapted from toh. the instructions are based on my cut of meat and may vary depending on how many slices of meat you get. the recipe said 16 slices but i only got 8. i
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
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