Okay, so for my last WIU recipe, I was going to make a recipe for glazed meatballs that I found, allspice being the star ingredient.
Well, I started making the recipe and realized I didn't have a lot of the ingredients so I modified a bunch of things. So much so that LJ said it wasn't really fair for me to say I even 'followed' the recipe. Even in the loosest sense of the word. Which means, lucky you guys, that I'm posting a recipe for Some Sort of Meatballs in a Rather Barbecuish Sauce. How's that for a title? Do you like it?
For the meatballs:
Thoroughly combine:
1 1/2 lbs. lean ground beef
3/4 c. quick oats
1 egg
(If it's not sticking together quite enough, add a tablespoon of milk at a time until you can roll a nice meatball.) Roll into balls and place in a 9x13 pan in a single layer. Broil for about 20 minutes or until no longer pink, flipping them over halfway through.
For the sauce:
1/2 c. water
1/2 c. orange juice
1/2 c. random bbq sauce (i.e. whatever you have around)
1/2 c. ketchup
1/4 c. maple syrup
1/4 c. soy sauce
1/2 tsp. ground mustard
Whisk all the sauce ingredients together in a saucepot or large skillet. Bring to a boil, add meatballs, and simmer for about 20-25 minutes or until sauce is quite reduced and meatballs are heated through. Serve with rice or mashed potatoes or whatever strikes your fancy.
The Big Three:
Was the recipe easy to follow? It would have been more-so if I hadn't been making it up as I went.
Did it taste good? Maybe a little on the salty side so you could cut back on the soy sauce.
Would you make it again? Yes! We agreed it might be nice over chicken and veggies too so maybe we'll try it that way sometime.
Showing posts with label Whip it Up 2009. Show all posts
Showing posts with label Whip it Up 2009. Show all posts
24 August, 2009
Whip it Up, Week Seven
We've had a busy couple of weeks around here so I'm rather behind in posting my Whip it Up recipes.
For Week Seven, I made butter tart squares. My Mom and I have been trying to find just the right recipe for years but can't seem to get it right. Just for WIU, my quest began anew. I made this recipe.
Now I followed the recipe exactly so I don't know what I did wrong, but they were TERRIBLE. Not at all like a butter tart square should be. (Hm. Wait. Do you even know what a butter tart is? Thank goodness for the "wonder" that is Wikipedia.) They should be more gooey and less cakey.
We ended up chucking most of the pan because they were just that disappointing. Then I started looking through old cookbooks to see if I could find something better. Behold! I stumbled upon an almost-winner! After making them (they were a hit with LJ and the LG and my parents too!), I decided to post a modified version of the recipe because the crust on the dud recipe was better than on the second one. Sorry again for no pictures but when things taste yummy and we have company, they don't last long around here.
Butter Tart Squares:
Base:
1/2 c. butter
3 T. sugar
1 c. flour
1/8 tsp. salt
Cream butter and sugar. Cut in flour and salt until you have wee crumbs. Press in 8x8 pan and bake at 350 for 20 minutes or until very lightly browned. Watch out for cracks because you don't want them!
Filling:
2 eggs
1 1/2 c. brown sugar
1 T. lemon juice
1/4 c. melted butter
1 tsp. vanilla
1/2 c. raisins or currants (optional)
Beat eggs until light in colour. Add brown sugar and beat well. Add lemon juice, butter and vanilla. Sprinkle raisins (if using) on base. Pour egg mixture over raisins. Bake at 350 for 25-30 minutes or until set.
The Big Three:
Was it easy to follow? Yes, now that I know what I'm doing.
Did it taste good? Um, yeah!
Would I make it again? Will do!
For Week Seven, I made butter tart squares. My Mom and I have been trying to find just the right recipe for years but can't seem to get it right. Just for WIU, my quest began anew. I made this recipe.
Now I followed the recipe exactly so I don't know what I did wrong, but they were TERRIBLE. Not at all like a butter tart square should be. (Hm. Wait. Do you even know what a butter tart is? Thank goodness for the "wonder" that is Wikipedia.) They should be more gooey and less cakey.
We ended up chucking most of the pan because they were just that disappointing. Then I started looking through old cookbooks to see if I could find something better. Behold! I stumbled upon an almost-winner! After making them (they were a hit with LJ and the LG and my parents too!), I decided to post a modified version of the recipe because the crust on the dud recipe was better than on the second one. Sorry again for no pictures but when things taste yummy and we have company, they don't last long around here.
Butter Tart Squares:
Base:
1/2 c. butter
3 T. sugar
1 c. flour
1/8 tsp. salt
Cream butter and sugar. Cut in flour and salt until you have wee crumbs. Press in 8x8 pan and bake at 350 for 20 minutes or until very lightly browned. Watch out for cracks because you don't want them!
Filling:
2 eggs
1 1/2 c. brown sugar
1 T. lemon juice
1/4 c. melted butter
1 tsp. vanilla
1/2 c. raisins or currants (optional)
Beat eggs until light in colour. Add brown sugar and beat well. Add lemon juice, butter and vanilla. Sprinkle raisins (if using) on base. Pour egg mixture over raisins. Bake at 350 for 25-30 minutes or until set.
The Big Three:
Was it easy to follow? Yes, now that I know what I'm doing.
Did it taste good? Um, yeah!
Would I make it again? Will do!
06 August, 2009
Whip it Up, Week Six
Who doesn't love a good cheese? When we lived in Washington, we would periodically visit this theme town called Leavenworth. It's built up in the Bavarian style and has some pretty nifty year-round activities. It also has some pretty nifty shops, but the Cheesemonger's Shop is a particular favourite of ours. English Cotswald, Garlic Herb Whirl, Applewood smoked cheddar and Dill Havarti are a few of my favourite cheeses; LJ favours anything smoked but is particularly fond of Cahills Irish Porter.
Another of my favourite cheeses is Boursin. If you've never tasted it, I can understand why. Over five dollars for a tiny little round is a bit pricey. Living in Washington, though, we were usually able to find it for 99 cents at the Grocery Outlet (yet another favourite store). It's got quite a soft creamy texture and a fine herby flavour. It's really nice with water crackers.
One day I was bumming around on Allrecipes.com and came across a blog wherein some very ingenius man posted his recipe for a homemade version of Boursin. What?! Homemade Boursin!? I'm IN!
So I looked around and compared a few recipes and finally settled on this one. I didn't have any marjoram (and still don't) so I have no clue how much it affects the taste, but the outcome is quite nice. Here follows my quartering of the recipe.
Fakie Boursin Cheese:
4 oz. cream cheese, softened
1/4 c. butter, softened
1/4 tsp. garlic salt
1/8 tsp. oregano
1/16 tsp. (pinch) each of: basil, dill, marjoram, thyme, pepper
Blend together the cream cheese and butter either using a mixer or by hand. Stir in spices until well-mixed. Store in the fridge. Makes about 1 cup.
The Big Three:
Was the recipe easy to follow? Indeed, after I nearly fried my brain quartering it. That is way too much math for a mama with a 7 week old (new pictures coming soon, I promise!).
Did it taste good? Yes! I was a bit skeptical, but it turned out to be just about right. The texture is a little different - it's creamier - but the taste is really nice. You just need to make sure you let it soften a little before eating it.
Would you make it again? Probably not all that often because cream cheese costs a small fortune here (yes, my American friends...you complain about your grocery prices, but until you've paid $4 for a bar of cream cheese or $8 for a box of cereal, you just keep silent), as does butter (anywhere from $4-6/lb). And we've always considered it more of a treat anyway. So far we've just eaten it with crackers and pretzels but we're thinking it would be nice in a butterflied chicken breast wrapped in bacon. Mmm....
Another of my favourite cheeses is Boursin. If you've never tasted it, I can understand why. Over five dollars for a tiny little round is a bit pricey. Living in Washington, though, we were usually able to find it for 99 cents at the Grocery Outlet (yet another favourite store). It's got quite a soft creamy texture and a fine herby flavour. It's really nice with water crackers.
One day I was bumming around on Allrecipes.com and came across a blog wherein some very ingenius man posted his recipe for a homemade version of Boursin. What?! Homemade Boursin!? I'm IN!
So I looked around and compared a few recipes and finally settled on this one. I didn't have any marjoram (and still don't) so I have no clue how much it affects the taste, but the outcome is quite nice. Here follows my quartering of the recipe.
Fakie Boursin Cheese:
4 oz. cream cheese, softened
1/4 c. butter, softened
1/4 tsp. garlic salt
1/8 tsp. oregano
1/16 tsp. (pinch) each of: basil, dill, marjoram, thyme, pepper
Blend together the cream cheese and butter either using a mixer or by hand. Stir in spices until well-mixed. Store in the fridge. Makes about 1 cup.
The Big Three:
Was the recipe easy to follow? Indeed, after I nearly fried my brain quartering it. That is way too much math for a mama with a 7 week old (new pictures coming soon, I promise!).
Did it taste good? Yes! I was a bit skeptical, but it turned out to be just about right. The texture is a little different - it's creamier - but the taste is really nice. You just need to make sure you let it soften a little before eating it.
Would you make it again? Probably not all that often because cream cheese costs a small fortune here (yes, my American friends...you complain about your grocery prices, but until you've paid $4 for a bar of cream cheese or $8 for a box of cereal, you just keep silent), as does butter (anywhere from $4-6/lb). And we've always considered it more of a treat anyway. So far we've just eaten it with crackers and pretzels but we're thinking it would be nice in a butterflied chicken breast wrapped in bacon. Mmm....
31 July, 2009
Whip it Up, Week Five
Bulk foods are a beautiful thing, my friends, and Canada has this wonderful little store called The Bulk Barn. It has everything from ground chipotle pepper to gummy bears, cherry pie filling (yes, in a huge vat) to organic coconut flour. Which brings me to the second new recipe I tried this past week: Cinnamon Sugar Cookies. If my understanding is correct, they're gluten-free; maybe somebody out there who's more familiar with these ingredients can confirm that for me.
When we were last at The Bulk Barn, I was hunting for soy flour and came across the coconut flour and handily enough, there was a recipe card attached to the bin. Here's the recipe!
Cinnamon Sugar Cookies
4 eggs
3/4 cup plus 2 Tbsp. sugar
1/2 tsp. vanilla
1/4 tsp. salt
1/2 c. butter, melted
3/4 c. coconut flour
2 tsp. ground cinnamon
Combine eggs, sugar (reserve 1 tbsp.), vanilla and butter. Mix well. Stir in coconut flour. Let mixture rest for five minutes (try 10) to allow it to thicken (really, it looks like pancake batter before it thickens). Combine cinnamon with 1 Tbsp sugar in a separate bowl. Form dough into 1-1/2" balls and roll in cinnamon mixture, coating thoroughly. Place on cookie sheet 1" apart. Flatten ball to a diameter of 2" (I used the bottom of a juice glass). Bake at 375F for 15 minutes. Makes about 2 dozen cookies.
The Big Three:
Was the recipe easy to follow? Yes but with some revisions. I ended up adding at least an extra 1/2 cup of coconut flour because it just wasn't getting thick. I also had to let it sit in the fridge for about 15 minutes before it was solid enough to form into a ball without making a complete mess, and I only baked them for about 10 minutes.
Was it tasty? My four guinea pigs (LJ and his parents and the Little Goat) all agreed they were great (particularly noted for flavour and texture). On the other hand, the LG isn't exactly picky when it comes to cookies. She just loves that she's actually getting a cookie! I thought the taste was good but could have been more coconutty; maybe using some extract would help. They also didn't hold up well with time. Eaten fresh they were fine, but a day or two later I felt they were overly crumbly.
Would you make it again? I'm undecided on this one. I thought these were just okay. If I knew we were having company where gluten was an issue, these would definitely be quick and easy to make and I wouldn't be at all ashamed to serve them. I don't know if I'd make them again just for us to eat though.
I did do a little extra research and found lots of other recipes using coconut flour so I might buy a little more and try something else - maybe these coconut brownies.
When we were last at The Bulk Barn, I was hunting for soy flour and came across the coconut flour and handily enough, there was a recipe card attached to the bin. Here's the recipe!
Cinnamon Sugar Cookies
4 eggs
3/4 cup plus 2 Tbsp. sugar
1/2 tsp. vanilla
1/4 tsp. salt
1/2 c. butter, melted
3/4 c. coconut flour
2 tsp. ground cinnamon
Combine eggs, sugar (reserve 1 tbsp.), vanilla and butter. Mix well. Stir in coconut flour. Let mixture rest for five minutes (try 10) to allow it to thicken (really, it looks like pancake batter before it thickens). Combine cinnamon with 1 Tbsp sugar in a separate bowl. Form dough into 1-1/2" balls and roll in cinnamon mixture, coating thoroughly. Place on cookie sheet 1" apart. Flatten ball to a diameter of 2" (I used the bottom of a juice glass). Bake at 375F for 15 minutes. Makes about 2 dozen cookies.
The Big Three:
Was the recipe easy to follow? Yes but with some revisions. I ended up adding at least an extra 1/2 cup of coconut flour because it just wasn't getting thick. I also had to let it sit in the fridge for about 15 minutes before it was solid enough to form into a ball without making a complete mess, and I only baked them for about 10 minutes.
Was it tasty? My four guinea pigs (LJ and his parents and the Little Goat) all agreed they were great (particularly noted for flavour and texture). On the other hand, the LG isn't exactly picky when it comes to cookies. She just loves that she's actually getting a cookie! I thought the taste was good but could have been more coconutty; maybe using some extract would help. They also didn't hold up well with time. Eaten fresh they were fine, but a day or two later I felt they were overly crumbly.
Would you make it again? I'm undecided on this one. I thought these were just okay. If I knew we were having company where gluten was an issue, these would definitely be quick and easy to make and I wouldn't be at all ashamed to serve them. I don't know if I'd make them again just for us to eat though.
I did do a little extra research and found lots of other recipes using coconut flour so I might buy a little more and try something else - maybe these coconut brownies.
Whip it Up, Week Four
My inlaws left this morning so now I'm playing catch-up posting recipes for you.
Pie is not new to me and I love making it but I've never actually attempted a Strawberry-Rhubarb pie (sorry, no pictures - both pies are long gone!).
The pie crust recipe I used is my Mom's and is as follows:
1 lb. lard (yes, people, lard. I'm a recent convert - thanks, Mom! - and it really does make a difference. So just use it, okay? Okay.)
6 cups flour
1/2 tsp. salt
1 egg
1 Tbsp. white vinegar
water
Using either two forks, a pastry blender, or a mixer (like a Kitchen Aid), mix the lard, flour and salt until it resembles pea-sized bits. Crack the egg in a coffee mug (roughly 6-8 oz.), beat it lightly with a fork, stir in the vinegar and fill the cup the rest of the way with cold water. Pour that in the lard/flour mixture and continue mixing until you get a soft-ish dough and I'm sure you can figure out the rest from there. The yield for this recipe is roughly two 9-inch pies (bottom and top crust).
Now for the filling. Go to the store and buy a small box of Kraft Minute Tapioca. Use the recipe on the back of the box for Strawberry-Rhubarb pie - or this one from the Kraft website. You'll only need pie crust for one pie unless you double the filling recipe to use up all the crust and either bake two pies right away, or assemble them both, bake one and freeze the other (unbaked) for another time....like two days later when the first one is gone.
The Big Three:
Was the recipe easy to follow? Reasonably. Pie takes time and I never really know how long to bake it and this one wasn't any different. Thankfully, my mom was here when we made the first one. She didn't scold me too terribly when it ran over in the oven and the smell of burnt filling lingered in the house. She did determine that it needed an extra 20 minutes beyond what the box said. Then it was just a matter of letting it stand long enough so it would thicken up when it was cut. I'll say it might've taken about a half hour to 'set up'.
Did it taste good? Of course! It's pie! It was great!
Would you make it again? I'm not sure about strawberry-rhubarb exactly. It was good, but not my favourite flavour. I prefer just plain old rhubarb but LJ, the husband, loves strawberry-rhubarb, so I might make it again sometime - just because I'm that awesome a wife!
Pie is not new to me and I love making it but I've never actually attempted a Strawberry-Rhubarb pie (sorry, no pictures - both pies are long gone!).
The pie crust recipe I used is my Mom's and is as follows:
1 lb. lard (yes, people, lard. I'm a recent convert - thanks, Mom! - and it really does make a difference. So just use it, okay? Okay.)
6 cups flour
1/2 tsp. salt
1 egg
1 Tbsp. white vinegar
water
Using either two forks, a pastry blender, or a mixer (like a Kitchen Aid), mix the lard, flour and salt until it resembles pea-sized bits. Crack the egg in a coffee mug (roughly 6-8 oz.), beat it lightly with a fork, stir in the vinegar and fill the cup the rest of the way with cold water. Pour that in the lard/flour mixture and continue mixing until you get a soft-ish dough and I'm sure you can figure out the rest from there. The yield for this recipe is roughly two 9-inch pies (bottom and top crust).
Now for the filling. Go to the store and buy a small box of Kraft Minute Tapioca. Use the recipe on the back of the box for Strawberry-Rhubarb pie - or this one from the Kraft website. You'll only need pie crust for one pie unless you double the filling recipe to use up all the crust and either bake two pies right away, or assemble them both, bake one and freeze the other (unbaked) for another time....like two days later when the first one is gone.
The Big Three:
Was the recipe easy to follow? Reasonably. Pie takes time and I never really know how long to bake it and this one wasn't any different. Thankfully, my mom was here when we made the first one. She didn't scold me too terribly when it ran over in the oven and the smell of burnt filling lingered in the house. She did determine that it needed an extra 20 minutes beyond what the box said. Then it was just a matter of letting it stand long enough so it would thicken up when it was cut. I'll say it might've taken about a half hour to 'set up'.
Did it taste good? Of course! It's pie! It was great!
Would you make it again? I'm not sure about strawberry-rhubarb exactly. It was good, but not my favourite flavour. I prefer just plain old rhubarb but LJ, the husband, loves strawberry-rhubarb, so I might make it again sometime - just because I'm that awesome a wife!
17 July, 2009
Whip it Up, Week Three
I'm not even going to wait to post pictures because my in-laws are coming tonight and if I don't post this now, it might not happen until after the deadline.
This week, we attempted this delectable dessert and when Joy said, "This changes everything," she wasn't kidding! This Dark Chocolate Sorbet is amazing and if you have an ice cream maker or access to one, you better try it, quick! The best part? It tastes creamy and looks creamy, but it's completely dairy-free!
The Big Three:
Was the recipe easy to follow? Yup, it only took us maybe 20 minutes from the time we started chopping chocolate (we used dark Callebaut - 51% cocoa) until the time we put the mix in the fridge to chill overnight before churning. Churning took 25 minutes and after resting in the freezer all afternoon, it's perfectly ready to eat! Yay!*
Was it tasty? It's dark. It's chocolate. What's not to love?
Would we make it again? We better, because this batch won't last long...
*As a note, we used 1/2 'regular' cocoa and 1/2 Hershey's Special Dark.
This week, we attempted this delectable dessert and when Joy said, "This changes everything," she wasn't kidding! This Dark Chocolate Sorbet is amazing and if you have an ice cream maker or access to one, you better try it, quick! The best part? It tastes creamy and looks creamy, but it's completely dairy-free!
The Big Three:
Was the recipe easy to follow? Yup, it only took us maybe 20 minutes from the time we started chopping chocolate (we used dark Callebaut - 51% cocoa) until the time we put the mix in the fridge to chill overnight before churning. Churning took 25 minutes and after resting in the freezer all afternoon, it's perfectly ready to eat! Yay!*
Was it tasty? It's dark. It's chocolate. What's not to love?
Would we make it again? We better, because this batch won't last long...
*As a note, we used 1/2 'regular' cocoa and 1/2 Hershey's Special Dark.
08 July, 2009
Whip it Up, Week Two
I'm not a huge fan of cooking. Baking, I love. LOVE. There's a comfortable rhythm to the science of combining flour, sugar and butter in just the right way. There's less of an urgency to baking and conveniently, the heat is restricted to the confines of the oven as opposed to radiating throughout the kitchen via an element on the stove.
That said, I'm also a fan of eating tasty meals that require no cooking OR baking. Give me a sandwich or hummus and veggies or a big dinner salad and I'm there, particularly on a hot summer evening.
This weeks recipe is that - a salad and dressing. Officially, my Whip it Up Week Two submission is this balsamic vinaigrette dressing, but I'm also going to tell you how we used it just in case you need a little extra inspiration. Important Note: We used regular balsamic vinegar instead of white because we haven't bought a new bottle since we moved.
First, we tore up a whole head of romaine lettuce. If you have some baby spinach to add, that would be lovely too. Then I botched a half-cup batch of honey-roasted pecans and they mostly stuck together in clumps. They still tasted just fine though and had just enough stick and crunch to work in the salad. We also threw in about a half-cup of dried cranberries and oh, let's say, six ounces of crumbled feta cheese. Toss all that with a half recipe of the balsamic vinaigrette dressing and you have yourself quite a lovely meal for a summertime weeknight.
The Big Three:
Was the recipe easy to follow? Yup!
Was the recipe tasty? Yes. I wouldn't change a thing. Uh, other than the substitution we made in the first place.
Would you make it again? Yes. It was easy enough and I'd sooner have a homemade dressing than storebought any day: It's fresh, I know exactly what's in it, and there's not usually enough of it to get sick of before it runs out!
As usual, click on the W.I.U. 2009 button over on the right for weekly wrap-ups and more recipes.
That said, I'm also a fan of eating tasty meals that require no cooking OR baking. Give me a sandwich or hummus and veggies or a big dinner salad and I'm there, particularly on a hot summer evening.
This weeks recipe is that - a salad and dressing. Officially, my Whip it Up Week Two submission is this balsamic vinaigrette dressing, but I'm also going to tell you how we used it just in case you need a little extra inspiration. Important Note: We used regular balsamic vinegar instead of white because we haven't bought a new bottle since we moved.
First, we tore up a whole head of romaine lettuce. If you have some baby spinach to add, that would be lovely too. Then I botched a half-cup batch of honey-roasted pecans and they mostly stuck together in clumps. They still tasted just fine though and had just enough stick and crunch to work in the salad. We also threw in about a half-cup of dried cranberries and oh, let's say, six ounces of crumbled feta cheese. Toss all that with a half recipe of the balsamic vinaigrette dressing and you have yourself quite a lovely meal for a summertime weeknight.
The Big Three:
Was the recipe easy to follow? Yup!
Was the recipe tasty? Yes. I wouldn't change a thing. Uh, other than the substitution we made in the first place.
Would you make it again? Yes. It was easy enough and I'd sooner have a homemade dressing than storebought any day: It's fresh, I know exactly what's in it, and there's not usually enough of it to get sick of before it runs out!
As usual, click on the W.I.U. 2009 button over on the right for weekly wrap-ups and more recipes.
02 July, 2009
It's Back!
I haven't even posted to let you know that I signed up to do Whip it Up again this summer! Because yes, it's not like there isn't enough to do already; a newborn is sitting beside me (sleeping, thankfully) and a newly minted two-year-old is flipping over chairs across the room as I type this.
Here's a refresher on the rules of the challenge: Try one new recipe per week for eight weeks. Post about the recipe (including a pic if you have one) and answer the three questions as seen below.
Incidentally, since the challenge started last Sunday, we've already tried three new recipes. Okay, well, one was on Saturday night.
My official entry for this week is this Hot Fudge Sauce.
Was it easy to follow? Incredibly.
Was it tasty? Quite, though I added a good heaping tablespoon of unsweetened cocoa.
Would I make it again? I have another recipe I usually use for a mocha fudge sauce and it's delectable. It takes quite a bit longer to make though. With this recipe, I put everything in a two cup glass measuring cup and microwaved it for two minutes and voila! Hot fudge sauce! The mocha fudge sauce is still my favourite, but this is great to fancify a last-minute dessert or when you really need to satisfy a craving, like, NOW.
We also made this Greek dressing (scaled down to six servings) and aside from being easy, it was delicious on our - wait for it - GREEK salad! *gasp*
For more stupendous recipes, click on the logo over there on the right. Weekly wrap-ups, listing new recipes from each participant, are posted on Sundays.
Here's a refresher on the rules of the challenge: Try one new recipe per week for eight weeks. Post about the recipe (including a pic if you have one) and answer the three questions as seen below.
Incidentally, since the challenge started last Sunday, we've already tried three new recipes. Okay, well, one was on Saturday night.
My official entry for this week is this Hot Fudge Sauce.
Was it easy to follow? Incredibly.
Was it tasty? Quite, though I added a good heaping tablespoon of unsweetened cocoa.
Would I make it again? I have another recipe I usually use for a mocha fudge sauce and it's delectable. It takes quite a bit longer to make though. With this recipe, I put everything in a two cup glass measuring cup and microwaved it for two minutes and voila! Hot fudge sauce! The mocha fudge sauce is still my favourite, but this is great to fancify a last-minute dessert or when you really need to satisfy a craving, like, NOW.
We also made this Greek dressing (scaled down to six servings) and aside from being easy, it was delicious on our - wait for it - GREEK salad! *gasp*
For more stupendous recipes, click on the logo over there on the right. Weekly wrap-ups, listing new recipes from each participant, are posted on Sundays.
Subscribe to:
Posts (Atom)
