Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.
Author: Maranda Engelbrecht
Make and share this Ruth Macpherson's Butterflied Leg of Lamb Marinade recipe from Food.com.
Author: Oolala
Author: Edna Lewis
This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores;...
Author: Tara O'Brady
Greek Style Potatoes is a simple recipe, and the closest I can get to the real thing. The best is that it can be adjusted to your taste as you bake it....
Author: ElizabethKnicely
Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.
Marmalade was my Father-In-Law's favourite. We never ate it because it was so bitter, so I just made it for him. Over the years, I came to discover that...
Author: Diana 2
Make and share this Lemon-Garlic Calamari recipe from Food.com.
Author: Perfect Pixie
If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.
Author: Rita Sodi
Aah! The last of the figs from my garden. Thanksgiving is 1 month away so I added cranberries, ginger root, orange, and vanilla. Try it on your turkey...
Author: Rita1652
Frosting for any white or lemon cake recipes. Enough to cover the sides and top of a 9-inch layer cake.
Author: Carol
Author: Alain Cohen
Author: Patricia Wells
Author: Akasha Richmond
An easy Old Fashioned Lemonade recipe. Each squeezed lemon yields about 1/6 cup of juice.
Author: Sheila Lukins
A trio of flavored Infusions or Syrups for Lemonade etc.! I've included three different flavored infusions --- Herbal (my favorite is Lemon Verbena!),...
Author: BecR2400
Author: Bonnie Sanders Polin, Ph.D,
This unique marmalade is spicy good. Using an overabundance of home grown zucchini and hot peppers. Orange and chili do complement each other and work...
Author: Rita1652
Author: Sara Moulton
This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks-all in one pan. No fuss, one pan,...
Author: Anna Jones
From Firehouse Food. You can use this tangy marinade on chicken, pork, prawns, scallops, or any firm fleshed fish. Makes about 1 cup which is enough for...
Author: cookiedog
No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
Author: Carla Lalli Music
Author: Melissa Roberts
This quick & easy recipe comes from the 1966 Quick & Easy Dinners cookbook by the editors of Sunset Magazine. When serving these chops, I like using the...
Author: Sydney Mike
A delicious low fat potato dish which I found in the November 2005 issue of the 'Australian Good Taste' magazine, as an accompaniment to Recipe #145704....
Author: bluemoon downunder