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Recipes I've Shared:
Incredibly yummy, spicy hearty food. Love the flavor and it is good for you too (maybe not counting the chorizo, but it adds a great flavor that can't be missed).
Pineapple chunks add unexpected, yet delicious bursts of tartness to naturally sweet sweet potatoes.
With the earthy flavor of the mushrooms and the rich flavor of the cheese, these tortillas will be a treat for the family.
Thai flavors shine through with this dish... My family loves it.
Smooth and delicious after a nice walk
A delicious flavor of smoked sausage, tender cabbage, and spices make this low-carb meal a treat for the whole family.
A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes. Black beans added for more fiber and protein.
This is the traditional recipe for this delicious dish that is a warming and hearty meal in itself or it can be served as a side dish with a light entree. Try topping with a sprinkle of crumbled feta.
This simple Irish dish, dating more than 500 years old, is traditionally associated with the harvest and often served at Samhain. This is authentic irish mashed potatoes.
Do not use regular cabbage. The flavor will be off. You must find savoy cabbage. Google it if you don't know what it looks like. Napa cabbage will do as a substitute.
I find the dish is best prepared as the instructions say, with steamed potatoes. I no longer boil any potatoes for mashed. The flavori is so much better. I actually bought a pot that has a pasta inster and a steamer insert just for this dish. I boil the ham, cabbage and onions while the potatoes steam on top.
This is based off EVELYN1980's recipe here on Sparkrecipe. The calories are different enough that I thnk it warrants another submission. Her recipe uses egg beaters, while this one uses real eggs. Eggs have many things going for it, including being a real food, that it outweighs the cholesterol, including that it has been shown to increase your HDL levels
Greek side dish best served with Spanakorizo.
This is an earthy mushroom soup based off a recipe by Anthony Bourdain in his "Les Halles" Cookbook. It is a rich dark soup lacking any cream or milk.
The key to the flavor is the long sweat for the onions and hour simmer afterwards. Do not skimp on the time. Make this a day ahead so you're not rushed.
Pureed, this soup has a rich, velvety creaminess, and a taste from the wine and wild mushrooms that will have you singing. When left whole, it's just as good - deep and earthy.
Tempt taste buds with homey beef pot-pie flavors wrapped up in a delicious crust.
This dish is very flavorful. I serve with sauteed corn, zucchini, scallions and tomatoes.
The tea adds an elegant complexity to the sauce for the pears, dried apricots, and cherries. Using dried tart cherries instead of Bing cherries helps balance the sweetness.