December 19, 2009

This is a vegetarian recipe, but you might add to the stuffing about half or less of ground beef...

December 18, 2009

TIP; TO MAKE AHEAD, FREEZE ON COOKIE SHEET, BEFORE BAKING, THEN PLACE THEM IN FREEZER BAGS UNTIL...

December 17, 2009

wHEN TO COOK? ABOUT 1-1/2 HOURS BEFORE SERVING OR UP TO THREE DAYS AHEAD

December 17, 2009

Serve with toasted french bread rounds.

December 17, 2009

From George Washington Carver's famous bulletin: "How to Grow the Peanut and 105 Ways of Preparing...

December 17, 2009

From George Washington Carver's famous bulletin: "How to Grow the Peanut and 105 Ways of Preparing...

December 17, 2009

From George Washington Carver's famous bulletin: "How to Grow the Peanut and 105 Ways of Preparing...

December 17, 2009

I made oven roasted turnips again this weekend and was pleased that something so simple can be so...

December 17, 2009

Sorrel and lovage are hardy, spring perennials and ones you can rely on to eat early. Sorrel has a...

December 15, 2009

Chestnuts have always been one of my favorite winter munchies. The sweet succulent delights...

December 14, 2009

Girl, these are easy and pretty fancy on the plate. Work it, Amber. Work it.

December 14, 2009

Orzo’s Italian, olives, lemon and dill are distinctly marked by Greek tradition, and queso fresco...

December 13, 2009

This dish can be made ahead and frozen for later use. Do not cook until after thawed.

December 13, 2009

I just did a pre-seder test of this recipe from Vegetarian Celebrations by Catalog. DELISH! I'll...

December 11, 2009

A good company dish. If you do not want to bother with six packets of foil, just make one, or use...

December 10, 2009

Adapted from FineCooking.com

Pages