A delicious pairing of salty pancetta and crisp french beans
This is a combination of my beef fajitas and parts of a shrimp fajita recipe I found. The trio aspect makes for some wonderful fajitas. we started having these and I kept losing the shrimp recipe, so I’m combining them here with chicken added.
Not really cooking, but sure it some good eating! With grateful thanks to the girls, Six in the Suburbs, for this SUPERB fall craft snack treat!
This is one of my favorite pasta dishes, especially if I have the freshest produce on hand. You’ll come back to this recipe time & again. It’s so versatile, you can easily substitute whatever vegetables are in season, or right from your own garden!
whip with mixer for 10 minutes (Do Not skimp on time) preheat oven to 300 degrees place by spoonful on cookie sheet (I use an icing bag with a star tip and pipe the cookies on) garnish with sprinkles, mini jubes, cherrie pieces or leave them plain… Bake for about 10 minutes or til lightly brown at edges (my oven takes longer so pay attention)
Sugar Syrup: 2 C. brown sugar 2 c. water Boil together until thick. Iced Tea: Boil water Add tea leaves to steep, turn off heat Add 3/4 c. syrup, 1/2 c.
Place the medlars in foil and cook in the oven for about 20 minutes until they are soft. Push through a metal sieve to form a paste. Place on one side.
The clue is in the name… a delicious apple, pineapple and fig chutney that goes well with everything! Especially ham, but also lovely on cheesey crackers. The good lady mixed it with creme fraiche and it was a fantabulous dip.
1 - Verser l’huile d’olive dans un poêlon et chauffer sur feu moyen. Y faire cuire les filets de porcs entiers, préalablement salés et poivrés. 2 - Dans une petite casserole, mettre le beurre, le sirop d’érable et le gingembre.
A great British recipe using great British produce “ Prime Scottish beef from Moen and Sons, creamy Stilton from Neal™s Yard Dairy and tender purple sprouting broccoli from New Covent Garden market
This is the bread that Native Americans make and have made for hundreds of years. I love to make this when we go camping. Especially, if you pre-make the dry ingredients and lard a head of time. Just mix ingredients till they resemble coarse meal then pl
Very indulgent. Not for those on a diet!
The perfect mocktail for when you are having an Alcohol Free Day, but still want to feel part of the festivities!
Making a sourdough starter to make traditional Flemish desem bread.
Since the days of the Roman Empire, this type of bread has been prepared and eaten in what is today know as Italy.
from recipezaar.com
This Calamari Calabrese takes a little bit of effort and forward planning, but the results are worth it!
A sweet and tangy salad dressing. You can adjust the amount of sugar if you are in the mood for something sweeter. My Mom loves to put this on her taco salad.