More from my siteOn the Go Snacks – Honey Datesand Walnut BitesJalapeno Hot Dog FrittersFig Bar CrumbleMadeleines with Hazelnuts and HoneyChocolate Crinkle CookiesA Night Out and Beef Tataki with Ponzu Share Tweet Pin Stumble Flip
Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log. Whisk together flour, anise, baking powder and soda, and salt in a bowl
also coat pan with cooking spray. Stir in mint and salt. Repeat procedure with remaining lamb. Add in onion, 1/4 cup water, and garlic. Add in cumin and the next 6 ingredients. Stir in broth and 1 1/2 cups water. Cover, lower heat, and simmer 1 hour. Stir in chickpeas and the next 3 ingredients. cover and simmer 20 minutes or until the carrots are done. This dish is best when made ahead of time and refrigerated up to 2 days to allow the flavors to meld. 1 1/2 lbs boneless leg of lamb, trimmed and cubed. 4 cups onions, sliced and separated into rings. 1/2 teaspoon ground coriander
We don't often eat veal but this was was surprisingly fast and delicious. VEAL CHOPS. Add wine, lemon juice, broth and the remaining tarragon to skillet
½ pound peeled and cleaned, medium size shrimp (raw). 1 pound spicy andouille (or smoked) sausage, sliced. 1 (28 oz) can organic diced tomatoes with juice
Oregon has rewarded us with a week of warmth, only to have rain and gray days to follow. Well, just like with Thin Mint cookies, the homemade version is better
As a self-proclaimed “hoarder of condiments”, I often find myself with an overabundant load of jams, chutneys and marmalade’s that messily spill all over my kitchen shelves
Delicious family style recipe for meat smothered in yogurt sauce, flavoured with garlic, cardamom and spices, and perfect middle eastern dish to enjoy cauliflower stew
It was all about playing through out the day and having a loads of fun with cousins and friends. Add apricots, honey, cinnamon and blend to bring the nuts together
Put the pork andveal in a large bowl. Deglaze the pan with Marsala, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon
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