this is from the back of the angel flake bag of coconut. soft, chewy, toothsome, with just a hint of almond flavor. yummmmm. let them 'ripen' a few hours before serving to let them soften. the edges can be a bit crispy straight from the oven.
this recipe came from our pbs-tv station cook-a-thon. it s such a wonderful dessert! just like strudel but easier! great way to use fresh/frozen blueberries. dust lightly with powdered sugar and add a little whipped cream...yum! serve with french vanilla
a great blend of flavors. i would suggest not adding the marinade to the skillet until the salmon has been turned for the final 4 minutes of cooking. the sauce tends to burn if it gets too hot or is cooked too long.
these are a crispy, savory fried "pancake" which i serve with a yellow split pea soup. the original recipe came from a consumer reports rice cookbook which i've liberally changed. i fry them on cast iron, because it holds the heat best. whatever pan yo
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