i was looking up cheesecake recipes, and they all either seemed too hard or needed baking. i made this up, it's sort of a combination of several of the recipes i found. the consistency is lovely, and it's pretty addictive. it is very rich, that's how i like it. i suppose you could freeze it if you wanted, but i haven't tried. it was perfectly good from the fridge. excellent topped in homemade whipped cream!!
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our friend's mom made this for us at a halloween party back when we used to be vegetarians. serve it hot as a chili and garnish with cheese, diced onions, sour cream, etc. with tortilla chips, or serve cold as a quick salsa. so easy and tasty, too.
adapted from the moosewood cookbook for west african groundnut stew. wine or other fruit and vegetable juices (example, apricot or tomato) would also work as substitutes for the liquids. thanks to brooke the cook in wi for putting this recipe in her best
big, soft cookies with a wonderful "almondy" aroma and flavor. i can't remember where i got the recipe exactly, but i can remember having and making it for a few years. it has become a classic cookie staple in my home. if you like the flavor of almonds, y
a lady at the libray was browsing the diet-related cookbooks while i was doing the same. she related this recipe to me and swore it was good. ( one of the advantages of age - i'll talk to anyone ;-) )
we have a ham-hating daughter (not heatherfeather, another daughter), who begs me to make this ham for every occasion. when i lost my original recipe, i found this one all over the internet with its original title,
i was surprised by this recipe in that you only marinade the meat 20-30 minutes. it is great when you find a steak on sale and want to cook it that night. i did tweak it a bit by adding in some freshly minced garlic to kick it up just a bit. turned out
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