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Refine your Kolozsvari Rakott Kaposzta recipe according to cuisine type:
This is the specialty from here in Cluj. The Romanian name is Varza a la Cluj. It's a heavy dish good for the winter. Truly delicious but somewhat complicated. For the more authentic version use pickled cabbage.
Easy, delicious. One of my favorite dishes.
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"The combination of fruit in this dish really compliment each other. It can be made a day before serving. That is if you can keep in the fridge with out anyone sneaking a bite! It's that good! Sometimes we double the topping part."
"The Texas part of the tea comes from the tequila as opposed to a Long Island iced tea, which uses gin instead of tequila. This is the standard Bartender's recipe for a Texas Tea."
"Fluffy, professional meringue type buttercream that's not too sweet and withstands high temperatures. Perfect for stack cakes such as wedding cakes. Easily adaptable to various flavoring extracts and colors."
Recipe courtesy of Mario Batali
Recipe courtesy by Glenn M. Lindgren, Raul Musibay and Jorge Castillo, Three Guys from Miami Cook Cuban, Gibbs Smith Publishers, October 2004
"Pork and fruit combinations appeal to kids' fondness of sweet flavors. Have little cooks help with measuring and stirring. Serve with oven baked potato wedges and corn."
"'I get lots of compliments whenever I bring these roll-ups to potluck lunches,' says Kathy Neidermann of Holland, Michigan. Sour cream, taco seasoning and shredded Mexican cheese bring south-of-the-border flair to deli turkey in the rapid raps."
"This three seafood ceviche is worth trying! Serve it in martini or margarita glasses and garnish with cilantro leaves and slices of lime. Serve with chips. I make everything ahead and marinate, but don't put the avocado in until close to serving."