This is taken from Chatelaine's "Quickies Chicken" recipe book. We make this fairly regularly, and I have to say this has all of the flavour of traditional fried chicken with a fraction of the calories.
I acquired an excellent recipe for vegetarian chili from my friends. Much to their chagrin, I tweaked it ever so slightly by adding a large mound of ground beef. The resulting recipe combines the heartiness and healthiness of a vegetable-packed chili with the meaty goodness of meat. Although none of my vegetarian friends have (understandably) offered to try my concoction, my carnivorous friends enjoy it thoroughly.
This is a recipe my mother acquired from a friend long, long ago. Over the years, she altered the recipe, combining elements from various ethnic styles of borscht. I love this soup in the winter, as it's so hearty and comforting and simple to make. We always eat this as a meal, so 10-12 servings may be an underestimate. It makes a LOT! Also freezes well.
This recipe uses a fair amount of hot peppers, including scotch bonnets, the widowmaker of the Caribbean palate; but the pickling process removes most of the heat while leaving the flavour. Fear not, these eggs won't melt your tongue. Perfect for year-round fridge snacks!
Safety note: Due to reports of botulism from pickled eggs, these jars should be stored in the fridge. As long as they're in the fridge, they keep for a long, LONG time.
My brother created this recipe a few years ago. It's great for family gatherings, games days, or make-ahead meals. Many of the ingredients (garlic, chili powder, worcestershire) are easily adjustible, so feel free to modify to your particular taste.
This recipe is taken from the "Company's Coming Asian Cooking" cookbook. If possible, try not to omit or substitute any ingredients, as this will maintain the authentic flavour. I've also included a recipe for mandarin pancakes, which are required to serve the Moo Shu.
Taken from the "Company's Coming Asian Cooking" cookbook. We make this on a regular basis, and it's always delicious. Try not to substitute, as the specialty ingredients are what make it special and unique.
I found this recipe posted by Cathie Lesnick on another site. Excellent for a dinner party. I have easily doubled the recipe for a 6 lb roast. Decadent and delicious! Use the cooking time as a guideline, and keep an eye on the internal temperature of the roast. 160F should be perfect.
This is my mother's recipe, and a favorite of everyone who's ever tasted it. It takes a long time to cook, but very little prep. Start it in the morning, and you'll have a delicious meal waiting for you in the evening. Don't worry about using an expensive roast. The cheap tough ones turn out beautifully.
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