This is the masa recipe that the Agave Restaurant in Bullhead City uses for their wonderful, delicious, scrumptious tamales.
I put in the yield amount as 100 but I haven't a clue so please disregard that amount
Walmart was passing out samples of this delicious recipe and had available a card showing the recipe. I loved the salad and wanted to post it online before I lost the card. Barilla and Briannas are product names.
I came across this recipe from Beach Hut Bed & Breakfast Inn and posted it here so I could locate it next weekend. Thought it sounded good, not too sweet, and seems easy to put together for overnight guests. I don't know how many people this recipe would serve, but I would double it for 4 guests, thinking three blintzes per person. I will post a review next week. I did try this recipe and I thought it was very, very bland. Perhaps others will think differently.
I received this recipe from a coworker during a recipe swap. Excellent dish! I used skinless/boneless thighs. I would suggest doubling the recipe because the leftovers were fantastic too! Definitely a keeper!
I saw this in a very old, old recipe book..the name escapes me. Anyways once this cheese crock is started, you keep it going by blending cheese remnants into it. And if additions keep pace with subtractions, you'll have a cheese spread that lasts almost indefinitely.
Store the crock in the refrigerator. Before serving, let cheese soften at room temperature for about an hour.
This velvety pouring custard is fantastic drizzled on puddings, apple crisp, bread pudding and fruit, or pooled under or poured over cake and fruit pies. See below for other interesting additions. I originally saw this recipe in Canadian Living Magazine and wanted to make sure I didn't lose it.
Ladies' Home Journal provided this recipe. I had this at The Hobbitt restaurant in Orange County, CA, except it was made with Salami. Delicious!
Entertaining is easy because you can make them ahead. Once they're assembled, freeze the uncooked turnovers in a freezer container up to 2 weeks. When ready to serve, heat oven to 300 degrees F. Bake the frozen turnovers for 10 minutes. Then increase the temperature to 350 degrees F and bake about 12 minutes more.
Pat, my husband, came home and said he was going to cook the dinner for company the next evening. What a surprise when he barbecued the following chicken. It was excellent and the leftovers were delightful. Can't believe such a simple addition could be sooooo good.
I was given this recipe many years ago, and forwarded it on to friends. I couldn't find my copy until just last week. This Pilaf is addicting so be warned. Easy to make, and is so good! I put my name on the recipe title so I wouldn't misplace it again!!!