This strata, from my favorite new casserole cookbook, can be rustic down home comfort food or dressed up for a sophisticated brunch dish. The gruyere cheese with the touch of pear, apple and raisins makes this traditional dish something special.
If you are looking for something to replace the traditional bread stuffing, this is a great recipe. A chewy, nutty-tasting pilaf that can be served as a side dish or used to stuff your holiday bird. If the stuffing will be made ahead of time it will keep, covered, in the refrigerator for up to 2 days.
A very nice lowfat relish to serve along side the turkey for the holidays. Simple and quick with the tart from the cranberries and sweetness from the cherries and pears. This recipe originally came from a very popular food and health magazine and can kept in the refrigerator for up to 2 weeks.
I will be making this soup with the homemade vegetable stock we will be making in Chef Kate and Chia's future stock making class. The recipe originated from a australian recipe website and will also be included in the Zaar World Tour 2005 swap.
This recipe is for an automatic bread machine and the wattle seed that was used is Gundabluey or Acacia Victoriae. An australian website is where the recipe was adapted from and will be included in The Zaar World Tour 2005 swap.
This recipe was adapted from a gourmet and international recipe website. The flavors sound wonderful and I will be making this soon. The african recipe can also be found in the Zaar World Tour 2005 swap.
Another appetizer from Recipes4us.co.uk website. This mousse will be served cold and garnished with cucumber slices. Included in the Zaar World Tour 2005 Swap, Britain. Cooking time will be equal to the time needed to chill mousse.