The flax adds some bulk and binding power and also great nutritional value! Garnish with your favorite condiments, cheese, lettuce, etc. Adapted from Delicious Living magazine(Feb. 05) I haven't tried this yet, so placing it here for safekeeping.
I went to our local flea market and bought a huge cantalope for $1 and a big bag of fresh, ripe peaches for $3, so what to do? I went home and made up this delicious smoothie! I hope you enjoy as much as I did! The amounts are approximate, so feel free to be creative. I sprinkled the peaches with the sugar and let sit for awhile in the fridge before blending. This makes 2 very large smoothies.
Flaky crescent rolls, filled with a veggies make a great breakfast or dinner! Great for weeknight, or splendid for company or a holiday, even great to take to a picnic or potluck! Adapted from Pampered Chef "All the Best". To see how this is made go to http://www.recipezaar.com/bb/viewtopic.zsp?t=247514(look under omelette).
Here's what Country Living says,"Our hot-chocolate mix, made with the finest cocoa and chocolate, is a cut above most store-bought varieties. Fill jars with the mix, cover the lids with a festive swath of fabric, and include peppermint "stirring" sticks for added flavor and color. Try adding to a basket with mugs, spoons, marshmallows, whipped cream and maybe a good movie!
This recipe is from Alton Brown's Eat This Rock! You cook the potatoes in heavily salted water and the salt crystallizes on the outside of the potatoes. It seems like a lot of salt but it works. The reviews rave over it! I have slightly adapted it. They are even good cold!
In Memphis, everything is about the marriage of smoke, pepper, and barbeque. The Neely's version features smoked paprika, garlic powder, sugar, and cayenne pepper. You can lessen or eliminate the cayenne if desired. If you prefer more "pop", sprinkle some hot sauce over yours. From the Neely's cookbook, The Neely's Celebration Cookbook.
Chasseur is French for hunter. This is an updated version of an old classic. If fresh tarragon is unavailable, double the amount of fresh parsley-don't use dried tarragon. Serve with egg noodles or mashed potatoes! Adapted from Cook's Illustrated magazine.