A meal in it’s self. Eldon modifies the recipe as needed. Sometimes uses garlic cloves (chopped / smashed) instead of the garlic salt and add salt and pepper to taste. Usually put in more jalapenos and use white onion instead of red.
- chopped vine ripe tomatoes
- diced red onion
- chopped green bell pepper
- Italian -style salad dressing
- garlic salt
Fall is the season for this warm, sweetly spiced lamb stew. The sweet spices in baharat were made for autumn stew.
- 11/2-in. chunks
- baharat
- coarsely chopped tomatoes
- sliced chives
need a slow cooker…
- pot roast
- fresh lemon juice
- fresh ground pepper
- Old Bay Seasoning
- tilapia fillet
- grated zucchini
- chopped pecans
- orange zest
- Read more at: http://www.foodnetwork.com/recipes/paula-deen/chocolate-chip-zucchini-bread-recipe.html?oc=linkback
So yummy. Julia Childs recommends baking this twice (briefly baking a think layer on the bottom and adding the fruit on topwiht the remaining batter and baking until done). But the French parents I know use the “express” method with wonderful results.
Serve the clafoutis in teh baking dish, as it is quite wobbly and won’t transfer well. Fresh out of the oven it is puffed and golden. It will settle and sag a bit, but that’s exactly what it is supposed to do.
- pitted cherries or plums or other soft fruits
- confectioners sugar or brown sugar
- wooden pop sticks
- Baker's Angel Flake Coconut
More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.
An ovensafe nonstick 12-inch skillet is a must for this recipe and the variations that are linked. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.
- half-and-half
- Table salt and ground black pepper
From Meg
- seasoned bread crumbs
- skim milk
- crushed red pepper flakes
- Italian seasoning
- garlic salt
- sea salt
- extra lean ground beef
- dried onion flakes
- dried parsley
- onion powder
- turmeric
- celery seeds
- ground pepper