Lunch Recipes (Most Popular)30709 results - showing 25251 to 25260
Grade B maple syrup really is the secret ingredient. The dark color gives it an extra caramelly flavor. Grocery stores carry it, but if you can't find it, Grade A will work just fine too. Submitted by VEHAMILTON1
We grew up with Ham Hocks and Collard Greens!
I have modified the recipe to lower the fat. Remove the fat and skin. Tear the meat into strips and mix it back in with the greens.Submitted by VEHAMILTON1
The original method for the preparation of Devonshire Cream begins with milking your cow. You know, the one that's tethered out behind the barn. When you heat fresh milk, the cream floats to the top and clots into a cream richer and thicker than whipping cream.
Enjoy this version with warm scone and strawberry jam.Submitted by VEHAMILTON1
Serve with Creme Fraiche or Devonshire Cream, strawberry jam, and butter to spread.
Submitted by VEHAMILTON1
2 Sticks of Unsalted Butter
6 Garlic Cloves
4-6 Sticks of Unsalted Butter
12 Garlic Cloves
In a sauce pan, melt butter and the peeled garlic cloves over medium heat. Simmer for 3 to 4 minutes. Remove from the heat and discard the garlic cloves.
Serve hot immediately. Serves 12 - 25
For more information on the Beaufort Boil Party, go to:
"Take A Bite Off The Wild Side!"
om/cookbooks.asp?cookbook=389985Submitted by VEHAMILTON1
For a nicer presentation and for the best results, score cucumber lengthwise with fork and slice as thin as you can, use thinly sliced white bread with a firm texture. Submitted by VEHAMILTON1
Special guests? Serve a lovely pot of Earl Grey Tea with tea sandwiches, scones and Creme Fraiche with strawberry preserves.Submitted by VEHAMILTON1