saw this recipe by cary neff of the miraval spa on the oprah show. it is supposed to be a more healthy alternative to the 'purist' chocolate chip cookie. i made these but was skeptical that the purists around me would eat them. they did. had to hide them to save them for a dinner gathering. these are moist and chewy and the banana taste didn't seem to be overpowering. i used all-purpose flour as i couldn't see going out to buy another type of flour (already have 3 different kinds at home) just to make these. we will have these again. i didn't get 8 dozen cookies but mine may have been larger than the recipe intends.
halloween or anytime, these are yummy and really fun! i got this recipe out of one of those books you buy at the grocery store. it is from pillsbury. these are easy to make and everyone loves eating barbecued worms!
i modified my recipe #274969 to create a more summery version involving blueberries and lemon. the original recipe is my brother-in-law's favorite dessert, which i created especially for him to accommodate his egg allergy. instead of eggs for binding, i
i had been searching for a good bread bowl to use with a zuppa toscana soup recipe that i have and i was shocked to see that zaar didn't have so many. i finally found one that was suited my needs from taste of home. i've tweeked it a bit and now can mak
lovely colors and flavors in a reduced-fat version of a classic quiche. this would be a wonderful addition to your brunch table or a quick and healthy week-night supper. the crust is made of bread slices so this is easily adapted to solo or duo cooking,
well, without chaimen, there would be no basterma! i love basterma...it is so delicious. a real delicacy. sliced very, very thin and eaten with the wonderful armenian bread-lavash. can you tell i like armenian food?? i can't help it-it's in my blood. than
onion/garlic lovers' heaven! a fabulous appetiser or a tasty dish, to serve for a light lunch or dinner, with simple salad greens. this recipe is typical of pre-1950s english-style australian cuisine; i found in a 2002 'australian table' magazine, and ha
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