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
a nice alternative to the ordinary side dish! found in the "changing thymes" cookbook.
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.
thin pastry crust filled with thinly sliced apples. we finlanders in northern minnesota call it apple potica. once you've made it, your family will ask for it again and again.
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 is something that i found on a livejournal community called "food_porn". given the taste of this yummy smoothie, i can see why! tasty!
my husband loves his tea made this way and has been drinking it this way for over 20 years that i know of.
this is a lovely little currant crepe that is served for dessert or at a fancy tea.
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.
rice made with mushrooms, stock, onions and parsley. served with grilled tomatoes topped with cheese and bread crumbs.
i don't like squash, but i love this side dish! i take this to potlucks and i always gets compliments, and requests for the recipe!
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.
i found this recipe online, the blue heaven is a fantastic key west restaurant that i used to frequent, eat outside with roosters running around you, a great tire swing in the yard...it's a kind of eclectic (young hippy-like) restaurant with award winning
courtesy of ms. jane brody and her good food cookbook printed in 1985. we loved this stuff,and i made it a lot on weekends, especially in the summer when vegetables were cheap and abundant,before that kiddo came along. i'd usually make more pasta,since i
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.
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 great make-ahead frosting which can be refrigerated up to 2 weeks or frozen up to 3 months. makes enough frosting for 2-8
a divine shake to satisfy a craving for chocolate in a healthy way
from the late jeff smith's first book of recipes. dead easy, just a few ingredients, and some delicious!
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.
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
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
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
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)
from a german website about travelling in egypt. they say that beet root is a popular compound of salads in egypt and also a popular side dish. cooking time is chilling time. submitted for visit egypt / name forum may 2012
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.
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.
another of magnolia bakery's wonderful recipes. the club soda makes for a very tender cake.
this interesting recipe was found in the 2010 cookbook, taste of home prize winning recipes.
this is a very smooth and creamy fudge, so good. tastes even better with a few nuts added - fold them in just before spreading in the pan.
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
a genuine, and one of the most quoted swedish recipes for meatballs. with a few variations, it is found in almost every swedish cookbook. this variety of meatballs is always served hot, with cream sauce and mashed potatoes, in contrary to the small ones s
every year, on israel's independence day, we all go off and have a barbeque in a public park together with friends and family. every year, without fail, my sushiman makes his sick salad. sushiman is british, so sick means barf. and it really does look
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
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 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
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
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
from a cookbook titled diabetic cooking recently received in the cookbook swap 2011. 10 minutes standing time is part of the cooking time.
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.
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