This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make -- even though the instructions look long. Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink -- not cooking wine. And the better the cut of beef, the better the stew.
As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce.
Searching 'Zaar for the 'it' Cherry Pie recipe and found this on ATK. The amount of sugar and tapioca you use is relative, depending on the fruit’s quality and your taste. If you prefer a less sweet pie or if the fruit is especially sweet, use the lower sugar amount. If you like your pie juices fairly thick, or if the fruit is really juicy, then opt for the higher amount of tapioca. If you are using frozen fruit, measure it frozen, but let it thaw before filling the pie. If not, you run the risk of partially cooked fruit and undissolved tapioca. If using sour cherries instead of sweet, increase sugar to 1 cup and tapioca to 4 tablespoons.
Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.
A friend and I have recently become addicted to coffee with flavoured creamers (mmm... International Delight...), and then... I ran out - and so did the local store! So I hunted down recipes online until I found this one - it's sweet and creamy and (most importantly - to me, at least) not a powder!!! It's from thriftyfun.com.
I am on a mission to find the PERFECT Steak Soup. A rich brown broth and tons of flavor.
Let's see if this one will make the cut. Original recipe from Cook's Illustrated and adjusted availability and our tastes. It's pretty darn close but still is not quite what I'm wanting. But it is good enough to make again.
I started seeing this delightful little scoop of heaven on the edge of my plate at a few of the Mexican restaurants around town, so I decided make it at home. This recipe is actually the recipe they use at Chevy's, which I found published in the local paper.
Tasty little nibbles for your sweet little kitty! Freeze in zip-top bags, or refrigerate in an airtight container for up to three days. Who knows, you may like this too!
Adapted from Delicious Living magazine.
I've got this recipe of my sister-in-law. I just love the combination of pasta, spinach cheese and tomatoes. Served with crusty bread and a fresh salad (plus a few bottles of red wine), it's perfect if you have a few friends round for dinner and don't want anything too formal!
Just as South and Central American countries have their fried plantains, the Vietnamese have fried bananas, usually sold on the streets by women in front of their houses. The firmer the bananas, the better.
This is so so so good and cold on a hot summer's day! You can also make it up to 2 months in advance, so you can have it ready for unexpected guests :) I have modified this so much and tried it different ways, but the best is below with all of the optional ingredients used! I am the "dessert person" at all of the family gatherings and this is the most requested all the time! Enjoy!