3 pkgs of buttermilk biscuit tubes
1 c sugar (divided)
2 tsp cinnamon
1 c butter
½ c brown sugar
½ c pecans or walnuts, chopped (optional)
Prepare (grease) a Bundt pan with butter or non-stick spray. Evenly distribute the nuts around the pan. Mix cinamon and sugar in a shallow dish.
Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop roll pieces into 1 cup sugar and 2 teaspoons cinnamon. Drop sugar-coated pieces into Bundt pan (don't squish roll pieces when placing them in the Bundt pan).
Put 1/2 cup of the left-over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into a small saucepan.
Bring this mixture just to a boil; remove from heat immediately. Carefully drizzle over the roll pieces.
Bake at 350°F for 30 minutes.
Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread.
Friday, November 28, 2008
Creamed Onions
2 (10oz) bags pearl onions
1½-2 Tbsp flour
1 c milk, milk and light stock, light stock, or light stock and cream.
¼ c chopped parsley
2 Tbsp sherry (optional)
¼ tsp paprika
A dash of cloves
Salt and pepper to taste
Steam the onions unpeeled until tender (10-15 min). Peel onions and set in serving dish; reserve steaming liquid.
In a medium sauce pan, melt the butter over low heat. Add the flour, still over low heat, stirring constantly for 3-4 minutes until well blended and the taste of raw flour has vanished. Slowly stir in the milk/stock/cream until smooth. Add parsley, sherry, paprika and cloves. (If sauce is too thick, loosen with a little of the onion water.) Season with salt and pepper to taste.
Add sauce to the onions to and toss to combine. There may be more sauce than is needed.
This dish can be made in advance and warmed in a chaffing dish or crockpot on low heat.
1½-2 Tbsp flour
1 c milk, milk and light stock, light stock, or light stock and cream.
¼ c chopped parsley
2 Tbsp sherry (optional)
¼ tsp paprika
A dash of cloves
Salt and pepper to taste
Steam the onions unpeeled until tender (10-15 min). Peel onions and set in serving dish; reserve steaming liquid.
In a medium sauce pan, melt the butter over low heat. Add the flour, still over low heat, stirring constantly for 3-4 minutes until well blended and the taste of raw flour has vanished. Slowly stir in the milk/stock/cream until smooth. Add parsley, sherry, paprika and cloves. (If sauce is too thick, loosen with a little of the onion water.) Season with salt and pepper to taste.
Add sauce to the onions to and toss to combine. There may be more sauce than is needed.
This dish can be made in advance and warmed in a chaffing dish or crockpot on low heat.
Wednesday, November 26, 2008
Nuts & Bolts
This is the other snack recipe my Aunt Nancy always made for the holidays. If you made me pick one, this would be my favorite of the two. This also makes a great gift idea. Whip up a batch or two, dole into festive cellophane bags and tie off with a ribbon.
Nuts & Bolts
1 c butter
3 Tbsp Worcestershire sauce
1 tsp salt
½ tsp garlic powder
2 c thin stick pretzels, halved
2 c each:
Cheerios
Rice Chex
Wheat Chex
Corn Chex
2 cans small or 1 large can mixed nuts
1 large can cashews
Heat oven to 250°. Melt butter in roasting pan in oven. Stir in Worcestershire sauce and seasonings. Add cereals, nuts and pretzels. Mix until coated with sauce. Bake 1 hour, stirring well every 15 minutes. Spread on paper towels to cool.
Nuts & Bolts
1 c butter
3 Tbsp Worcestershire sauce
1 tsp salt
½ tsp garlic powder
2 c thin stick pretzels, halved
2 c each:
Cheerios
Rice Chex
Wheat Chex
Corn Chex
2 cans small or 1 large can mixed nuts
1 large can cashews
Heat oven to 250°. Melt butter in roasting pan in oven. Stir in Worcestershire sauce and seasonings. Add cereals, nuts and pretzels. Mix until coated with sauce. Bake 1 hour, stirring well every 15 minutes. Spread on paper towels to cool.
Party Dill Oyster Crackers
During the holidays, my Aunt Nancy always makes these oyster crackers. They are one of those things that will always remind me of Christmas and wonderful family memories.
1 box Sunshine Krispy Oyster Crackers
½ c vegetable oil
1 Tbsp dill weed
1 Tbsp lemon pepper
½ tsp garlic powder
1 envelope Original Hidden Valley Ranch Salad Dressing Mix
Mix oil and flavorings together and then pour over crackers. Toss to coat. Store in airtight container at least 2 hours before serving.
Burgundy Sauce
Excellent for Cornish Hens
1 c Burgundy
1 c currant jelly
4 Tbsp margarine
2 Tbsp lemon juice
4 tsp cornstarch
4 tsp Worcestershire sauce
1 tsp allspice
dash salt and pepper
Combine everything in saucepan and cook until mixture thickens and bubbles.
1 c Burgundy
1 c currant jelly
4 Tbsp margarine
2 Tbsp lemon juice
4 tsp cornstarch
4 tsp Worcestershire sauce
1 tsp allspice
dash salt and pepper
Combine everything in saucepan and cook until mixture thickens and bubbles.
Japanese Cabbage Salad
2 T Soy Sauce
1 Cup Salad Oil
½ Cup Red Wine Vinegar
½ Cup Sugar
1 Large or 2 Small bags Cabbage/Coleslaw Mix
6 Green Onions chopped.
1 pkg. Raman Noodles (without flavor packet)
¼ Cup Butter
1 8-oz. pkg. Whole Cashews Salted
Mix the first four ingredients together in a small bowl; set aside.
In a large bowl, mix the cabbage and green onions together, set aside.
Break the noodles into bite sized pieces. In a large skillet, brown the noodles with 2/3 of the butter; move to a paper towel lined plate. Add the remaining butter to the skillet and brown Cashews. (Do NOT brown together!) Add to the noodles on the paper towel lined plate and cool completely.
JUST BEFORE SERVING:
Toss Cabbage and Onions with Noodles and Cashews. Stir the dressing; pour half the dressing on top of the salad and mix thoroughly. The rest of the dressing can be added until the salad is dressed to taste. There will likely be more dressing than is needed. Refrigerate for later use, or serve on the side.
Wonderful side dish … goes with almost anything!
1 Cup Salad Oil
½ Cup Red Wine Vinegar
½ Cup Sugar
1 Large or 2 Small bags Cabbage/Coleslaw Mix
6 Green Onions chopped.
1 pkg. Raman Noodles (without flavor packet)
¼ Cup Butter
1 8-oz. pkg. Whole Cashews Salted
Mix the first four ingredients together in a small bowl; set aside.
In a large bowl, mix the cabbage and green onions together, set aside.
Break the noodles into bite sized pieces. In a large skillet, brown the noodles with 2/3 of the butter; move to a paper towel lined plate. Add the remaining butter to the skillet and brown Cashews. (Do NOT brown together!) Add to the noodles on the paper towel lined plate and cool completely.
JUST BEFORE SERVING:
Toss Cabbage and Onions with Noodles and Cashews. Stir the dressing; pour half the dressing on top of the salad and mix thoroughly. The rest of the dressing can be added until the salad is dressed to taste. There will likely be more dressing than is needed. Refrigerate for later use, or serve on the side.
Wonderful side dish … goes with almost anything!
Ceasar Dip
1 c mayonnaise
½ c sour cream
½ c freshly grated Parmesan cheese
1 Tbsp fresh lemon juice
1 garlic clove, pressed
1 anchovy fillet, mashed
Small romaine leaves
Assorted fresh vegetables
Mix first 6 ingredients in small bowl. Season dip with salt and pepper; Chill.
Serve with lettuce and vegetables.
½ c sour cream
½ c freshly grated Parmesan cheese
1 Tbsp fresh lemon juice
1 garlic clove, pressed
1 anchovy fillet, mashed
Small romaine leaves
Assorted fresh vegetables
Mix first 6 ingredients in small bowl. Season dip with salt and pepper; Chill.
Serve with lettuce and vegetables.
Tuesday, November 25, 2008
Chocolate Chip Pizza Cookie
½ c sugar
⅓ c brown sugar
½ c margarine, softened
1 tsp vanilla
1 egg
1¼ c flour
½ tsp baking soda
½ tsp salt
1 c chocolate chips
½ c chopped nuts (optional)
Mix sugars, margarine and vanilla. Beat in egg. Stir in flour, baking soda and salt. Mix in chocolate chips and nuts. Spread dough into a 10 inch circle on a 13 inch greased foil pizza pan. Bake in a 375º oven for 25 minutes. Cool and slice into 16 wedges.
⅓ c brown sugar
½ c margarine, softened
1 tsp vanilla
1 egg
1¼ c flour
½ tsp baking soda
½ tsp salt
1 c chocolate chips
½ c chopped nuts (optional)
Mix sugars, margarine and vanilla. Beat in egg. Stir in flour, baking soda and salt. Mix in chocolate chips and nuts. Spread dough into a 10 inch circle on a 13 inch greased foil pizza pan. Bake in a 375º oven for 25 minutes. Cool and slice into 16 wedges.
Pasticchio
There is a technique used in this recipe where some hot cream sauce is added slowly to a beaten egg before the egg/sauce mixture is added back into the saucepan. For those of you wannabe foodies out there, this is called “tempering the egg” and is a common trick with most custards and the like. If the egg were to be added directly to the hot liquid, you would end up with chucks of scrambled eggs in your otherwise smooth and creamy sauce.
Pasticchio (pah-STEE-chee-oh)*
Serves 4-6**
6 oz elbow macaroni (1½ c)
⅓ grated Parmesan cheese
¼ c milk
1 egg, beaten
¾ lb ground beef
½ c chopped onion
1 (8 oz) can tomato sauce
¾ tsp salt
½ tsp ground cinnamon
⅛ tsp ground nutmeg
⅛ tsp pepper
3 Tbsp margarine
3 Tbsp flour
¼ tsp salt
1½ c milk
1 egg, beaten
¼ c Parmesan cheese
Cook the macaroni according to the package directions; drain. Stir in the ⅓ cup Parmesan, the ¼ cup milk and 1 egg; set aside.
In skillet, cook the ground beef and chopped onion until meat is lightly browned and onion is tender. Drain off excess fat. Stir in tomato sauce, salt, cinnamon, nutmeg, and pepper; set aside.
In a saucepan, melt margarine over medium heat. Whisk in flour and ¼ tsp salt; cook until the smell of raw flour subsides, about a minute. Stir in 1½ cups milk, cook stirring constantly until thickened and bubbly. Cook and stir one minute more. Slowly stir half the sauce into a bowl with the remaining beaten egg using a wire whisk. Return the egg mixture to the saucepan and stir well. Stir in ¼ c Parmesan cheese.
Layer half the macaroni mixture into an 8 inch square baking pan* (or similar). Spoon meat mixture evenly over the top, then layer the remaining macaroni on the top. Spread the cream sauce all over. Bake, uncovered, at 350º for about 45 minutes until bubbly.
Pasticchio (pah-STEE-chee-oh)*
Serves 4-6**
6 oz elbow macaroni (1½ c)
⅓ grated Parmesan cheese
¼ c milk
1 egg, beaten
¾ lb ground beef
½ c chopped onion
1 (8 oz) can tomato sauce
¾ tsp salt
½ tsp ground cinnamon
⅛ tsp ground nutmeg
⅛ tsp pepper
3 Tbsp margarine
3 Tbsp flour
¼ tsp salt
1½ c milk
1 egg, beaten
¼ c Parmesan cheese
Cook the macaroni according to the package directions; drain. Stir in the ⅓ cup Parmesan, the ¼ cup milk and 1 egg; set aside.
In skillet, cook the ground beef and chopped onion until meat is lightly browned and onion is tender. Drain off excess fat. Stir in tomato sauce, salt, cinnamon, nutmeg, and pepper; set aside.
In a saucepan, melt margarine over medium heat. Whisk in flour and ¼ tsp salt; cook until the smell of raw flour subsides, about a minute. Stir in 1½ cups milk, cook stirring constantly until thickened and bubbly. Cook and stir one minute more. Slowly stir half the sauce into a bowl with the remaining beaten egg using a wire whisk. Return the egg mixture to the saucepan and stir well. Stir in ¼ c Parmesan cheese.
Layer half the macaroni mixture into an 8 inch square baking pan* (or similar). Spoon meat mixture evenly over the top, then layer the remaining macaroni on the top. Spread the cream sauce all over. Bake, uncovered, at 350º for about 45 minutes until bubbly.
* As far as the pronunciation goes, I can’t vouch for the authenticity or accuracy of my guide, but that is what we call it…
**This recipe can be easily doubled and baked in a 9x13 pan, which is how it was usually prepared in our house.
Ziti Country Style
Serves 4-6
1 lb ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 (28 oz) can diced tomatoes
1 (16 oz) can red kidney beans
1½ tsp salt
½ tsp pepper
8 oz ziti or rigatoni
Grated Parmesan or Romano cheese (optional)
In a large skillet, sauté ground beef with onion and green pepper until meat is browned; drain of excess fat. Add tomatoes, kidney beans with liquid, and seasonings. Cover and simmer for 30 minutes. Cook ziti according to package directions. Drain reserving some cooking liquid. Add cooked ziti to meat mixture. Heat through. If skillet becomes too dry, loosen with the reserved pasta cooking liquid. Serve with grated Parmesan or Romano cheese.
1 lb ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 (28 oz) can diced tomatoes
1 (16 oz) can red kidney beans
1½ tsp salt
½ tsp pepper
8 oz ziti or rigatoni
Grated Parmesan or Romano cheese (optional)
In a large skillet, sauté ground beef with onion and green pepper until meat is browned; drain of excess fat. Add tomatoes, kidney beans with liquid, and seasonings. Cover and simmer for 30 minutes. Cook ziti according to package directions. Drain reserving some cooking liquid. Add cooked ziti to meat mixture. Heat through. If skillet becomes too dry, loosen with the reserved pasta cooking liquid. Serve with grated Parmesan or Romano cheese.
The Best Macaroni Salad
Whenever there was a potluck meal, or barbecue, this macaroni salad was frequently our offering. As is the case with such gatherings, there was often more than one pasta salad present. When asked to distinguish which of the pasta salads our family brought, we, the children, explain that it was the best macaroni salad, and thus the title of this recipe was born. In the summer, there is nothing better than some kind of meat on the grill, sweet Jersey corn in a pot on the stove, and heaping pile of this salad.
The Best Macaroni Salad
Serves 4 (this recipe is easily doubled)
¾ c mayonnaise
1 tsp salt
¼ tsp dried basil, crushed
8 oz elbow macaroni, cooked and drained
1½ cucumber sliced
1½ c celery sliced
¼ c green pepper diced
¼ c radishes sliced
2 scallions, sliced
2 firm tomatoes diced (cherry or grape tomatoes work well too)
Salt and pepper to taste
In a large bowl, stir the first three ingredients together. Add the remaining ingredients. Cover and chill. Season with salt and pepper to taste.
The Best Macaroni Salad
Serves 4 (this recipe is easily doubled)
¾ c mayonnaise
1 tsp salt
¼ tsp dried basil, crushed
8 oz elbow macaroni, cooked and drained
1½ cucumber sliced
1½ c celery sliced
¼ c green pepper diced
¼ c radishes sliced
2 scallions, sliced
2 firm tomatoes diced (cherry or grape tomatoes work well too)
Salt and pepper to taste
In a large bowl, stir the first three ingredients together. Add the remaining ingredients. Cover and chill. Season with salt and pepper to taste.
Thirteen Bean Soup
Although they do sell bags of 10+ mixed bean (and really any mix of dried beans will do), my mother bought 1 pound bags of each of the following 13 beans, mixed them in a large paper grocery bag and then stored them in the pantry in an airtight plastic tub so they were always on hand through the fall and winter for making this soup:
2 c beans
2 Tbsp salt
10 c cold water
2 smoked ham hocks (a meaty ham bone works well too)
½ c oil
1 large onion, diced
1 large love garlic, minced
1 (28 oz) can crushed tomatoes with puree
Salt and pepper to taste
Rinse the beans well. Cover with cold water; add salt and soak overnight. (This can be done in the pot you plan to cook the soup in.) Drain and rinse.
In a large pot, place beans, 10 cups of cold water, ham hocks, oil, onion, and garlic. Bring to a boil and simmer for about 2 hours. Remove ham bone, chop or shred any meat and return to the soup.
Cool and refrigerate overnight.
Next day, remove layer of fat and grease from the top and discard. Add tomatoes, reheat soup and season with salt and pepper to taste.
- Barley
- Black beans
- Black-eyed peas
- Chickpeas
- Great Northern beans
- Green split peas
- Kidney beans
- Lentils
- Limas (Large)
- Limas (small)
- Navy beans
- Pinto beans
- Yellow split peas
2 c beans
2 Tbsp salt
10 c cold water
2 smoked ham hocks (a meaty ham bone works well too)
½ c oil
1 large onion, diced
1 large love garlic, minced
1 (28 oz) can crushed tomatoes with puree
Salt and pepper to taste
Rinse the beans well. Cover with cold water; add salt and soak overnight. (This can be done in the pot you plan to cook the soup in.) Drain and rinse.
In a large pot, place beans, 10 cups of cold water, ham hocks, oil, onion, and garlic. Bring to a boil and simmer for about 2 hours. Remove ham bone, chop or shred any meat and return to the soup.
Cool and refrigerate overnight.
Next day, remove layer of fat and grease from the top and discard. Add tomatoes, reheat soup and season with salt and pepper to taste.
Black Bean Soup
2 smoked ham hocks
1 lb dried black beans
10 c water
1 (8 oz) can tomato sauce
1 c chopped onion
1 c chopped celery
½ c chopped carrot
1½ tsp salt
5 whole cloves
2 bay leaves
⅓ c dried sherry
1 Tbsp Worcestershire sauce
2 Tbsp lemon juice
Combine the first 10 ingredients in a large kettle and bring to a boil over high heat. Reduce the heat and simmer, covered, for about 3 hours until the beans are very tender. Remove the ham hocks. Remove the meat from the bones; reserve. Discard the bones and bay leaves. Puree soup in a blender. Return to pot. Dice or shred meat and add to soup. Add sherry, Worcestershire and lemon juice. Heat through.
1 lb dried black beans
10 c water
1 (8 oz) can tomato sauce
1 c chopped onion
1 c chopped celery
½ c chopped carrot
1½ tsp salt
5 whole cloves
2 bay leaves
⅓ c dried sherry
1 Tbsp Worcestershire sauce
2 Tbsp lemon juice
Combine the first 10 ingredients in a large kettle and bring to a boil over high heat. Reduce the heat and simmer, covered, for about 3 hours until the beans are very tender. Remove the ham hocks. Remove the meat from the bones; reserve. Discard the bones and bay leaves. Puree soup in a blender. Return to pot. Dice or shred meat and add to soup. Add sherry, Worcestershire and lemon juice. Heat through.
Mexican Madness
I think this is more commonly called 7-layer dip. Although there really is no way to go wrong with the assembly, if your platter is large enough, try to layer it so each layer reveals the one below it around the edge. I would also suggest buying a block of Cheddar and grating it yourself rather than going with the pre-shredded stuff. The colorful ingredients make this a simple and festive addition to any gathering where nibbling is the order of the day. It can be made up to 24 hours in advance and stored in the refrigerator covered tightly with plastic wrap. Having a platter of Mexican Madness to graze from has actually become a Dorer Christmas tradition.
Mexican Madness
3 Medium size ripe avocados
2 Tbsp lemon juice
½ tsp salt
¼ ground black pepper
1 c sour cream
½ c mayonnaise
½ a packet (1.25oz) taco seasoning mix
2 (10¼ oz) cans plain or jalapeno flavored bean dip
1 large bunch of green onions with tops, chopped (1 c)
3 medium size tomatoes, cored, halved, seeded, and coarsely chopped
2 (3½ oz) cans pitted olives (ripe) drained and coarsely chopped (the sliced ones work well too)
8 oz sharp Cheddar cheese, shredded
Peel, pit and mash avocados in a medium size bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning in a small bowl.
To assemble: Spread bean dip on a large shallow serving platter; top with seasoned avocado mixture. Layer with sour cream-taco mixture. Sprinkle with chopped onions, tomatoes and olives, cover with shredded cheese.
Serve chilled or at room temperature with tortilla chips.
Mexican Madness
3 Medium size ripe avocados
2 Tbsp lemon juice
½ tsp salt
¼ ground black pepper
1 c sour cream
½ c mayonnaise
½ a packet (1.25oz) taco seasoning mix
2 (10¼ oz) cans plain or jalapeno flavored bean dip
1 large bunch of green onions with tops, chopped (1 c)
3 medium size tomatoes, cored, halved, seeded, and coarsely chopped
2 (3½ oz) cans pitted olives (ripe) drained and coarsely chopped (the sliced ones work well too)
8 oz sharp Cheddar cheese, shredded
Peel, pit and mash avocados in a medium size bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning in a small bowl.
To assemble: Spread bean dip on a large shallow serving platter; top with seasoned avocado mixture. Layer with sour cream-taco mixture. Sprinkle with chopped onions, tomatoes and olives, cover with shredded cheese.
Serve chilled or at room temperature with tortilla chips.
Sunday, November 23, 2008
Margarita Cheesecake
I thought I might get one link posted before I called it a night. I would love to be able to take credit for this recipe, but I can't. It is fantastic and I really enjoy making it. (The pretzel crust is my favorite part.) So here is my, I mean, Martha's famous Margarita Cheesecake.
Vegetarian Chili
This, like most stews and chilies, is almost better the second day and it freezes well. I suppose it could be considered vegan if you leave off the cheese for garnish, but we know it as:
Vegetarian Chili
(Makes approx. 4 quarts)
4 celery stalks, chopped2 green peppers*
1 large onion, chopped
2 Tbsp olive oil
2 28oz cans tomatoes, drained of excess liquid (crushed and diced is a good combo)
3 16oz cans light red kidney beans, drained*
½ cup raisins
¼ cup red wine vinegar
1 Tbsp chili powder
1 Tbsp parsley
1½ tsp dried basil
1½ tsp ground cumin
1 tsp allspice
2 tsp salt (to taste)
¼ tsp black pepper (to taste)
¼ tsp hot sauce (to taste)
1 bay leaf
12 oz. bottle of your favorite beer
Garnish (optional)
Cashews
Shredded cheese (mozzarella, swiss or cheddar)
In a large pot (4.5 qts or bigger) heat the olive oil over medium-high until shimmering. Saute the celery, green pepper, and onion until tender. Add the tomatoes, kidney beans and seasonings. Bring to a boil over high heat. Cover, reduce the heat and simmer for an hour and a half.
Add the beer, return to a simmer and continue to cook uncovered for 1/2 hour; skim off any foam produced by the beer.
*For more variation of color and flavor, subsitute red or yellow peppers, black beans, and/or dark red kidney beans.
Crunchy Topped Baked Macaroni
I found this as I was going through a box of recipes and it is actually what inspired me to start this blog. This goes way back into my childhood and I am sure will make my sisters smile as it was a standard side dish for our holiday dinners growing up. Unfortunately, Nabisco does not make the cereal in the recipe anymore, but I think your favorite (non-sugary) flake cereal will do.
Crunchy Topped Baked Macaroni
Makes 6 (1 cup) servings.
2 cups crushed TEAM Flakes Cereal
1 teaspoon dried oregano
1 teaspoon garlic salt
1/4 cup grated parmesan cheese
3 cups uncooked macaroni shells (8 oz)
1 cup dairy sour cream
1 cup milk
8 ounces grated sharp cheddar cheese (about 2 cups)
Toss the first four ingredients in a medium bowl. Cook the maccaroni shells according to package directions until just tender. In a large bowl, blend together sour cream and milk; add grated cheddar. Add cooked macaroni shells. Turn into a shallow 2 quart baking dish; top with cereal mixture. Bake in a preheated 350° oven for 25 minutes or until lightly browned and bubbling.
Why didn't I think of this before?
I was going through my mother's recipe cards thinking about a conversation I had with a colleague on Friday about getting her a few chili recipes that I love when it hit me. Why don't I start posting my favorites in a blog? Judging from the number of variations on "RecipeBox" and "RecipeCard" I had to go through before I found one that was not taken, I am guessing I am not the first to have this epiphany.
So... I am going to work to post family favorites and new finds. When the recipes are already available online, I will post a link to save some typing and give credit where credit is due. I'll also try to tag the recipes by main ingredients and category so they are easy to browse.
Bon Appetite!
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