epub |eng | 2003-07-15 | Author:Clark Frasier, Mark Gaier

Steamed Raspberry Pudding Steamed puddings are a classic Yankee dessert. They tend to be served around the holidays, when they are made with pumpkin or molasses. This version is lighter ...

epub |eng | 2017-05-20 | Author:Lexxie Couper [Couper, Lexxie]

The End Preview the next book Breathless for You Outback Skies, Book 2 Lexxie Couper Chapter 1 Two steps into the Outback Skies Pub, a place so stereotypically Australian Outback ...

epub |eng | 2016-09-26 | Author:Andrew Tarlow

BERRY CROSTATA Free-form fruit tart. This recipe makes 3 pounds of dough, enough for two 11-inch pastries. 5 cups all-purpose flour 3 tablespoons granulated sugar 1 tablespoon kosher salt 1 ...

epub |eng | 2008-03-14 | Author:Michael Karl Witzel

For three generations, the Rendezvous has been located in the alley, downstairs, behind 52 South Second in downtown Memphis. When you come upon the green and red striped awning, you ...

epub |eng | 2011-10-17 | Author:Hugh Acheson [Acheson, Acheson]

Fried Chicken with Stewed Pickled Green Tomatoes I love fried chicken. When we redesigned our home kitchen I installed a pretty major hood to make fried-chicken night a less smoky ...

epub, mobi |eng | 2011-07-26 | Author:Trisha Yearwood [Yearwood, Trisha]

Cabbage Casserole cabbage casserole I love cabbage! I love it raw or steamed, in slaw—you name it. I grew up going to lots of church family night suppers and school ...

epub |eng | 2010-06-14 | Author:Frank Castronovo; Frank Falcinelli; Peter Meehan [Meehan, Frank Castronovo; Frank Falcinelli; Peter]

TAGLIATELLE WITH BRAISED LAMB RAGU There’s nothing traditional about this dish. It’s a French-style braised lamb shoulder pulled apart and then thrown together with the obligatory Italian-American addition of tomato ...

epub |eng | 2012-10-08 | Author:David Venable [Venable, David]

THE GRAVY TRAIN I’m a dunker. I dunk my bacon in syrup and my grilled cheese in my tomato soup. And I like to dunk my ham in this glaze, ...

epub |eng | 2010-06-12 | Author:Lela Nargi

French Vanilla Ice Cream 1934 2 c. milk 4 egg yolks ⅔ c. sugar ⅛ tsp. salt 2 c. cream ½ tsp. vanilla Scald milk in double boiler and pour ...

epub |eng | 2011-03-29 | Author:Paula Deen [Deen, Paula]

Grilled Red Pepper Scallops SERVES 6 1½ pounds large sea scallops 2 tablespoons olive oil Zest of one lemon Freshly ground black pepper 4 large red bell peppers In a ...

epub |eng | 2008-11-14 | Author:Bobby Flay & Joan Schwartz [FLAY, BOBBY]

Pan-fried Red Snapper in Blue Cornmeal Served with Southwestern Fries (page 151), this is a Southwestern fish and chips. The fish is very lightly coated in blue cornemal and pan-fried, ...

mobi |eng | 2010-02-28 | Author:Catherine Geier

COOK THE WILD RICE. Rinse the wild rice in a fine strainer under cold water. Put it in a small saucepan with the water, and bring to a boil. Lower ...

epub |eng | 2014-12-25 | Author:Richard J. Baumann [Baumann, Richard J.]

NOTES Makes about 12 servings. This is a favorite dessert at a restaurant in Saukville, Wisconsin. DRIED CHERRY OAT BRAN MUFFINS INGREDIENTS ¾ cup oat bran 1½ cups flour 2 ...

epub |eng | 2009-08-20 | Author:Grady Spears [Spears, Grady; Naylor, June]

SERVES 20 TO 30 Marci is famous for her cheesecake appetizer, which is great party food for a big crowd. You could even vary the cheeses, using blue cheese or ...

epub, mobi |eng | 2011-09-06 | Author:Maya Angelou [Angelou, Maya]

I was dragged by braids On a sandy beach I was pulled near you But beyond your reach You were bound and gagged When you heard me cry Your spirit ...