|
My Mom used to get the stuffed shells from Costco and I LOVED them... so I thought I'd try to make them myself. The result was WELL worth the time!! Who knew fennel could be so fun.
|
 (No Ratings Yet) |
|
We decided to use fennel for the first time. This is what we created.
|
|
(No Ratings Yet) |
|
An updated, lighter version of the traditional Eggplant Parmigiana.
|
 (1 votes, average: 5 out of 5) |
|
Sometimes ingredients surprise you... in a good way.
|
|
(1 votes, average: 5 out of 5) |
|
This is a great main dish that isn't hard to make and doesn't take too much time. Well worth trying. It makes a little extra sauce if it's just for two of you, but you can use the sauce on noodles for another meal.
|
|
(No Ratings Yet) |
|
Squash with some sass! The sweetness of the balsamic vinegar really livens up the eggplant.
|
|
(No Ratings Yet) |
|
The April 1994 issue of Bon Appetit featured this delicious recipe. I found it again on http://www.epicurious.com. You can find chopped hazelnuts in the baking aisle, eliminating chopping. I also used frozen peaches for the same reason.
|
|
(No Ratings Yet) |
|
Don't be intimidated by the name of this dish. A gastrique is a reduction of vinegar and fruit. It will give the chicken a zesty kick.
|
|
(No Ratings Yet) |
|
I love calzone, so how can you go wrong with a dessert calzone? A fresh twist on a strawberry rhubarb pie.
|
|
(No Ratings Yet) |
One response so far