A delicate sweet and spicy mustard sauce, originally from Brive in Western France. It is ideal served with meats of all sorts, or as a traditional side for Perigord sausage cooked with apples, or cheese,...
Author: BecR2400
From Everyday Italian 2008 Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture. You can serve this warm, cold or room temp - I preferred room temp.
Author: lazy gourmet
A special morning treat. For mor crunch try adding a sprinkle of granola. Another tasty recipe from the CA Department of Public Healthy.
Author: Debbwl
Author: Kurt Gutenbrunner
Author: Carol Gilbert
Cashews, parsnips, onions all add wonderful flavor to this vegetarian main dish! This is adapted from Home Cooking.
Author: Sharon123
Author: Carey Paquette
Author: Jennifer Iserloh
Author: Jessica Harlan
Rhubarb, sugar, raspberry gelatin, and canned Wilderness Blackberry Pie Filling; make up this wonderful tasting jam.
Author: Cindi M Bauer
Make and share this Apricot Orange Almond Jam recipe from Food.com.
Author: Kathy228
Author: Shelley S. Stewart
This soup is a favorite in my neck of the woods. This is high in calories and it will fill you up quickly. It is the kind of soup that will stick to your ribs.
Author: Duckie067
This makes a great dish to take along to cookouts, or any party, because it's not traditional and you don't have to worry about everyone bringing the same thing.
Author: My2Suns
This came from my mom's cookbook. One of my favorite salads to eat in the summer, our extended family who doesn't love vegetables gobbles this right up.
Author: CookinMindy
This recipe is from Kraft, a great dip for fruit or spread on toast or bagels. I'm not keen on almond essence so used coconut when I made this, I served it on bagels for brekky, yummo!
Author: Mandy
From the "Seven Fires" Argentine cookbook. "The combination of fruitiness, bitterness, and a floral bouquet in a lemon confit helps to focus and refine the powerful flavor of grilled meat, poultry, and...
Author: zeldaz51
The bits of plum and cherry peelings give this compote a wonderful color. If you don't like the peeling bits, simply peel fruit completely. Great over pound cake. Top with a bit of whipped cream.
Author: Aroostook
Everyone likes this and always asks for recipe, creamy AND crunchy and so good with granny smith apples. I got this from a student teacher at the school where I worked a few years ago.
Author: kdp4640
My Mum taught me how to do these when I was about ten years old - I remember helping her pick the roses! I try to have a good store of crystallised rose petals, as they are such an imginative, beautiful...
Author: French Tart