this recipe is for those who say "this ain't hot!" this can be made using chicken, pork, or beef cubes. make up a variety for your next cook-out! you can opt to add some pineapple chunks onto the skewer mix, but it don't tame it much, this here's some hot
my dh's amish mother raised him on this recipe. he much prefers it over store-bought ketchup. it was a taste i had to acquire, but now my ds's also prefer this type of ketchup. enjoy!
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
adapted from susan #2's 'lynn's famous gazpacho' for the magic bullet blender.
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
from www.topsecretrecipes.com. this is my all time favorite ranch dressing and i found it at outback. each packet of the dressing mix hold approximately 3 tablespoons worth of mix so you can triple the recipe, or make it 3 separate times. this recipe goes
this is a dish that combines two things that i really like... eggplant and pork hash. pork hash in hawaii brings back memories of the hunabutta days (childhood) when the man in the manapua (steamed chinese bun) man would come around and sell his wares, k
mini-pecan pies in packaged phyllo pastry shells. easy, impressive and absolutely delicious. southern living recipe, i think from 11/2007. just remember to keep stirring the pecan/syrup mixture as you fill the shells to keep the nuts and moisture evenly i
in the little southern town of fayetteville, tennessee, people come from all around to have these burgers. people who have grown up in the area but have moved away make special trips to get them. there are two different pool rooms on the square (bill's po
i always have onion and pepper relish on hand so i can make this dip if people stop by. it's great and a little out of the ordinary. you could probably do this whith any relish or chutney. i found this on the lid of a jar of harry and david's sweet onion
i came up with this recipe to use up the number of cucuzzas i have growing in my garden. this spicy condiment is perfect on hot dogs or hamburgers. the relish can also be poured over a block of cream cheese and served as a dip with chips or crackers.
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
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
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!
anyone who has had the onion rings at hackney's restaurants in the chicago area will immediately know what these rings are like. they are served in a loaf, or brick, and when it arrives at the table everyone starts pulling it apart, like taking flakes of
this is a recipe for portuguese donuts. i haven't tried it yet, but i am excited about it! this recipe was posted in reply to a request for portuguese recipes! prep time does not include time to set aside. cook time is estimated as recipe did not provide
love it. wished i had more gooseberries. as soon as i will get gooseberries i will make this jam again. for this jam i use dr. oetker's super gelling sugar 1:3. with this gelling sugar you only need 1/3 of the fruit weight to make the jam.
this cucumber salad goes well with just any kind of meal. in sweden, strong white distilled vinegar is usually used (12%), which gives the cucumber salad the correct sweet-and-sour flavour and a wonderful fresh and refreshing taste.
this sandwich is modeled after a cafeteria sandwich i had years ago, made with whole wheat bread, cream cheese, avocados, cayenne, and alfalfa sprouts. i've added the crusty bread, olives and onion. i like that it is layered so you get lots of different f
really an effective spice blend...i got it in one of maharishi ayurveda newsletters and thought of sharing here !hope this will help you melt your blues away.. :-))
my favorite low-fat recipe creators, janet & greta podelski, dreamed up this thai fettucine dish while sitting under an old oak tree in orlando.
it is a variation on a cucumber salad my grandmother always makes in the late spring and summer. of course, she uses real dill out of her garden. in any case, my dad is now diabetic and so we made some substitutions. it is a refreshing addition to any mea
this is a nice accompaniment to steamed rice & fish & a good way to use any greens in your fridge. i used tamari in this recipe instead of regular soy sauce, which is good if you are not eating wheat. you can also use canola oil if you do not like
it's spices speak for themselves -- delicious to have with your favorite pot roast or pork roast. it's easy to make up and can be stored in refrigerator up to a year. can be canned & frozen. makes a nice gift also !
opo is an asian squash with a flavor similar to zucchini. it looks like a long light green gourd. to prepare, i rinse, peel, seed, and chop into 1" cubes. i often stir fry this or put this in a simple soup with ground pork and onions.
a great alternative to those expensive ready-made dips at the grocery store! this recipe is from "the best of mayberry: the best of the best - home economists tested recipes" by betty conley lyerly.
this is the lentil curry that subru uncle(our chef at home in muscat for the last 13 years!) makes almost thrice(or more) a week! my dad simply loves this lentil curry. he says he can have this 365 times a year, every single day, and be really happy! this
from "the swiss cookbook". the author says that it is supposed to be served as a breakfast or supper--not dessert--and that it "is a throwback to the old swiss country habit of eating a cereal gruel with fruit and milk for supper because these were the
this is a bit of a "cheater" using artifical crab (also much more economical). it is very versatile. add shrimp, clam or any other seafood you wish as well as other vegetables.
easy, yummy cookie. i make these for the holiday cookie exchange, but i felt so guilty for making such an easy cookie, i didn't make them one year. the next year i was asked to please make them again, people were asking for them.
i discovered that the tree bearing fruit in my garden is a loquat tree. it’s under an oak tree so i imagine that it wasn’t planted there deliberately but was the result of seed transfer by a bird. i decided to make chutney from my unexpected bounty. i use
oh boy! guess what what i just found on my grocer's shelf? manchego. recipe courtesy chuck hughes of the cooking channel.
this is something i threw together with things i found in the fridge. it's a nice lunch, or
i love calamari. this is how to crumb them at home. look for more calamari recipes coming soon. serve with tartar sauce and enjoy the experience
this truley is delicious and easy to make (and i'm not a baker).....
this is the recipe i have always used to make plum jam. my family loves this!
my mother used to make this for us as a special treat. i don't know where she got this recipe or what it is called (hence the title). my husband loves this and encouraged me to submit it. this recipe is full of sugar and oil and is as unhealthy as a deser
a favorite from a local restaurant no longer in business. not an authentic mexican chile relleno, but a crispy, flaky version.
i saw a couple of versions of this delicious salad on here but i had another in my recipes i figured i would add for diversity. i know i have had this salad before but i am not sure which version. this is the one i plan to make though as it seems purely
this is steak tartare as we use to make it in sweden. it is mixed at the table by the guests themselves. it is best served with ice-cold vodka or champagne (but then cut down on the accessories). the quality of the meat cannot be compromised upon. use onl
a healthy snack for your little one. vary the flavor of yogurt and variety of fruit to suit your child's taste; use pureed fruit where necessary when the texture or size of the whole fruit is not acceptable for your youngster. the technique is simple and
an untried recipe. just waiting for the fresh sugar snap peas to arrive. adapted from madhur jaffrey's world vegetarian.
pampered chef - it's good for you - still not fat-free but a reduced-fat version of a classic dish.
ingredients not listed in body of recipe, so... 1 pound rhubarb, finely chopped - 3 c. white sugar - 1/2 t. five spice powder - 1/4 c. chopped candied ginger - 1 dash hot pepper sauce - 3 t. lemon juice
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