simple and delicious--an added bonus is that it's really good for you.
this recipe is from cook 'em horns published by the university of texas ex-students' association. it is the only enchilada sauce recipe i use, period. homemade is always best. i have used a blender, but i don't blend all the tomatoes. i have also used
fluffy, low cal, vegan pancakes made with whole wheat flour and oat bran. my whole family loves them and don't seem to suspect for one minute that they're a diet friendly food item. they have a lovely oaty flavor to them and they're very filling. the only
this is a modification of recipe #114622. i reduced the fat and sugar and added some pineapple and raisins. i made it for a mexico missions trip, and it was a hit with the high schoolers and adults alike. it can also be made in cake form, as in the origin
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