From The Baker’s Mann
1-2 lbs of chicken, skin on and boneless (or lamb)
¼ cup fresh lemon juice
3 T olive oil
½ t salt
½ t freshly ground pepper
½ T dried oregano leaves (or 1 T fresh orega...
From SMFM partner Harbor Chase of the Park Cities
1 Village Baking Co. baguette
8 oz. Becerra's green chili chicken, shredded
3 oz. Mozzarella Company Hoja Santa goat cheese
1 handful Designs By Diana pick...
From the Women of Saint Michael's Pass The Plate Cookbook
1/2 cup lemon juice
1/2 cup dry white wine
1/2 cup olive oil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh parsley
By Patricia Wells, Serves 4
Lemon-Chive Dressing Ingredients:
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon fine sea salt
1 cup light cream or half & half
1/3 cup finely minced fresh chives
From the Dallas Junior League Cookbook. Serves 12-14.
2 cups uncooked rice
1 cup raw cauliflower buds, chopped in 1/4" pieces
8 ounces bottled creamy French dressing
1 cup mayonnaise
1 tablespoon curr...
A Romertopf Cooker is a clay cooker (2 pieces) and is often oval-shaped. This cooking process enables the flavors to be retained and the food cooked to be extra moist and flavorful.
The cooker must be soaked in water for 30 minutes prior to ...