"This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling."
Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.
Designed for those mornings-after when you need a little boost to get your morning moving! Plenty of protein with just a hint of heat, this brings a little moment of happiness to an otherwise unpleasant start!
A Swiss cheese, spinach and mushroom layer is topped with a thick egg mixture, a layer of ham and a sprinkling of Cheddar. This robust pie is tucked into an oven and baked for an hour. It 's perfect for lunch or brunch.
A layered green salad with green peas, celery, bell peppers, Cheddar cheese, and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts, and seeded cucumbers.
This is a mix between salsa and bruschetta, it's always a hit at parties and picnics. I made this up for my family, 1/2 of them love Italian food and the other 1/2 loves Mexican food. This salsa seems to satisfy all of them.