Here is a spicy ginger cake that you can serve year round, but tastes best in cold weather, during your winter festivities. …
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21 Sep 2007 Here is a spicy ginger cake that you can serve year round, but tastes best in cold weather, during your winter festivities. … 21 Sep 2007 Porkolt is a hot dish which originates in Hungary that we generally refer to as Goulash. Porkolt is derived from the Hungarian verb porkolni which means “to roast” or “to singe” the meat. … 21 Sep 2007 Making your own home made cat food may seem like a daunting endeavor at first. But with a relatively little amount of planning and effort you can create delicious and nutritious gourmet meals for your feline family members. … 21 Sep 2007 This cake tastes wonderful plain or with icing, and in fact one can be left plain and the other cut into two cakes horizontally and iced as a layer cake. … 21 Sep 2007 Place cabbage in large glass, ceramic or plastic bowl and sprinkle with vinegar, mix well and let macerate for 5 minutes. … 21 Mar 2007 Salsa is a great way to preserve the summer’s bumper tomato crop. But you may also use this recipe as an outline for ‘putting up’ vegetables as condiments in general. … 21 Mar 2007 This simple recipe will not only give you cream cheese (plain or add fresh/dried herbs, green onions, fruit—the options are endless) but also whey for soaking grains and legumes, in addition to fermenting vegetables and fruits. … 21 Mar 2007 This dish is of the same ilk as warm potato salad. It’s easy to make and great for a cool summer night after the cucumbers start going crazy in the garden. … 21 Mar 2007 This traditional cake recipe was taken from the: Pennsylvania Dutch Cookbook, Culinary Arts Press, Reading, PA … 21 Mar 2007 Gravlax (pronounced “grov-lox”) is taken from the Swedish name for this dish. Norwegians also call it Gravlax and the Danish refer to it as Gravad laks. It literally means “buried salmon” and the name refers to the traditional method of preparation for this food: fresh salmon was heavly salted and buried in dry sand to ferment and cure. … |
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