Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout.
In this dish, tofu "cutlets" are dredged and sauteed as you would a chicken breast or fish fillet. Try the technique using any of your favorite pan sauces.
Bring out the subtle, earthy flavor of pork tenderloin with dried fruits and apple juice. The port in the sauce adds extra sweetness that balances the kick of the kick of the Dijon mustard. Best of all, the pork cooks in about six minutes.
Gourmet meal that's on your table in 30 minutes. The result was this dish and it's superb. If you don't have fresh thyme, I'd suggest using 1/2 tsp dried in it's place. And if you cannot find Asiago cheese, Romano or Parmesan is a decent substitute.
This was the best cookie that I have had. And so worth the tiny bite. Soft, chewy, and packed with amazing flavor. They baked perfectly and stayed soft.
I made this on a whim one Sunday morning when friends called and said they planned to drop by in the afternoon. It makes a lot, and I was able to serve our friends and the neighbors a casual supper. The seasonings and green chilies give the meat a spicy kick and taste fantastic with cool sour cream and fresh salsa.
This bark makes a lovely holiday gift from the kitchen. Fill a plate or cup with candy, then gather up clear cellophane around it and tie with red and green ribbons. —Susan Wacek, Pleasanton, California
Currywurst is a popular 'fast food' in Berlin, Germany. It is quick and simple and everyone loves it! If you're in a hurry, you can substitute ketchup for the sauce, or use your own recipe.
