RECIPE: Crabmeat spread for crackers
On Tue, 02 Feb 2010 10:04:24 -0800, Ranee at Arabian Knits
> wrote:
>However, I used them in a
>chicken stew once, where they were simmered for at least 30 minutes, and
>they were still tougher. It was more like they hadn't been trimmed well.
Thanks for the tip, I haven't used them yet so I'll check out the
trimming part.
--
I love cooking with wine.
Sometimes I even put it in the food.
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