I found this recipe several years ago in our local newspaper. This is a different kind of deviled egg. The creamy avocado replaces the mayo. I have subbed lime juice for the lemon. The flavor is best when only slightly chilled or at room temp.
This was in Melbournes Herald Sun Newspaper yesterday. It looks fast and tasty, and I love lamb! They suggested 3 minutes would be enough cooking time for the fillets, but I think a little more would suit me!
This was in our Age Sunday supplement. I'm posting it in honour of Australia Day, but have to admit I personally couldn't eat kangaroo meat and would make it with lamb or beef! Prep time includes chill time.
From today's City Times newspaper. This is a traditional Mediterranean recipe from Alessandro Delfanti, a chef who began his cooking career at the young age of 12 and who is now working with the Hyatt Regency, UAE and is in-charge of Focaccia, their Mediterranean restaurant.
This is adapted from a recipe by Sheila Lukins that I found in the Sunday newspaper supplement, "Parade". My wife is a real chicken wing "nut", and she ordered me to make them. They are REAL good! Prep time does not include marrinating time.
This is a great meal-in-a-pot that is quick and easy to put together. Get the chicken going, then turn your attention to the soup and, before you know it, dinner's ready! I found this in the Chicago Trib.
I found this in our newspaper. It 's very similar to other recipes. I made it for our Super Bowl party and it was a hit. I made 1/3 of this recipe. We had Chinese food the other day, so I used the little packets for this recipe :)
My grandfather's recipe. My grandfather was famous for his garden and his cooking with the vegetables from his garden. He even made the local newspaper with a page of his recipes. This is taken directly from the newspaper article. I have not tried it but let me know if you do.
I clipped this recipe from the newspaper over twenty years ago. When it was just DH & I, this was a favorite. The kids aren't so fond of spicy foods, so I don't serve it often anymore. The first time I served it, I used the wrong spices for "heat" by mistake. When I checked the conversion later on, it turned out to be twelve times too hot. DH should've gotten a medal for eating it. But when the spices are balanced, this is a great dish.