Simplistic and delicious! High heat roasting of the carrots intensifies the flavor and almost caramelizes them. This really is the best way to cook almost all root vegetables to get the full flavor of the vegetable! Preparation time includes peeling and cutting carrots. You can eliminate this if you use precut or washed baby carrots.
This is the pie that captured my DH's heart! This is a great recipe that uses only 1 pie crust. I recommend using a deep dish pie crust to minimize spill overs.
*Pls note that the first time flour listed in the ingredients, it should be 1/3 cup flour as listed in the directions. I've tried editing this several times and it won't change.
One of my favorite Naked Chef recipes. I make this often. I just love the trip of boiling up the garlic cloves with the pasta, and then just squeezing them out of their skins and adding them mashed to the dressing.
My daughter-in-law from my Husband's side gave me this recipe and I have used it with MUCH success at several "bring a side dish" parties. Everyone Always asks for the recipe, so I thought I would share it here as well. Simple and Scrumptious ! The following recipe is enough for a party, but you can always scale it down for your family.
In South Africa "fruit salad" means something a little different from most American recipes. A definitive recipe does not exist: you use what fruits you have, and in summer and fall the choice is enormous. This is a healthy, simple way to end any meal, whether humble or grand. Serve with ice cream, sweet whipped cream or custard, or plain, as it comes. Please read extra notes in Directions. Prep time and servings are a wild guess, as it will depend entirely on the fruits you choose and how much salad it will actually be: weights cannot be specified for papayas and melons (cantaloupes)!
A wonderful change from regular tuna salad sandwich. This is the only way we do it in our house!
Note: I didn't notice until March 2010 (took me 8 years) that the ingredient horseradish had somehow defaulted to horseradish sauce. There are many great reviews here from people who used horseradish sauce, so don't be afraid to try it. I have corrected the recipe as it really does call for prepared horseradish, which is much hotter.
Recipe from AussieChef at the Fine Cooking board... thanks Aussie! This is a great summer salad, makes an excellent side dish for a picnic, or top with grilled chicken for a simple and delicious main course.
A great 'make ahead' salad to have on hand when expecting family and friends for the weekend. This is one of our favorites and most salad lovers request the recipe. Be sure to refrigerate preferably in a covered jar which I find keeps it crisp and fresh. Only the salad itself goes into the serving bowl - the marinade remains in the jar. Using one of your special glass bowls adds to the presentation.