another lovely cardamom recipe, this one is adapted from the fantastic 'the great scandinavian baking book' by beatrice ojakangas. you can buy cardamom already ground but i prefer grinding it myself in a mortar and pestle, it's much tastier.
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this has been one of my recipes for ages. i got it from a magazine, but i've no idea which one. it is very simple to make, and looks very impressive as part of an antipasto platter. cooking time is refrigeration time. i prefer to use field mushrooms becau
i found this recipe on nestle's website about 3 years ago. i have made it numerous time. it requires a bit of work but the results are well worth it. the time for preparing and cooking is a guess, i have never timed it.
bosc pears work well in this dessert. i also love the flavor combination of amaretto and peaches, so peaches would probably also work well in this recipe. based on a recipe i found in cooking light a couple years ago. the original used softened low-fat va
my sister got this way of making cheeseburgers from america's test kitchen. it is by far the best cheeseburger i have ever tasted and is best cooked on the grill. i would compare the taste of this cheeseburger to a steakhouse like houlihan's.
when i saw this recipe in gourmet magazine, i knew i would have to try it. the magazine states, "this delicious stuffing is similar to a savory bread pudding." bake it along side rather than inside, the bird.
this cake is sooo simple and really very good. it's very moist...i made it two days ago and it's still very moist. it might be good with a little whipped cream or some ice cream, but it's very good all by itself! i got this recipe from taste of home's "4
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