this has a marvelous flavor and is perfect on french bread, fruit slices, pumpernickel bread, crackers, or vegetables. you do not need a fondue pot to make this dip; just place it in a heavy bowl that will keep it warm.
great recipe to take in an insulated carrier to potlucks! a nice change from plain apple crisp, and it goes together quickly, too. the original recipe (bhg) called for two fresh mangoes, i used frozen chunks instead (less work!).
moist and rich-tasting beneath a glossy, ever-so-slightly flaky top. not quite cookie, not quite cake. marranitos -- or cochinos, or puerquitos, as are they are called in some mexican-american communities -- are often called "gingerbread pigs," alth
bbq pork topped with cole slaw. if you are a serious bbq fan then you must try this recipe. it may look like a lot of work because it is. however when you see the expressions on your friends faces when they bite into these sandwiches it will all be worth
i don't recall from who or where this recipe came from. if anyone would happen to know, zmail me and i will credit. it is a bit thinner than the usual dal. it is to be served as a soup, rather than a side dish. the spice/heat is barely detectable. you can
i first had these when buddha first took me to his family's fishing spot on the lake. his aunt brenda makes these often. i loathed hush puppies before these. always thought them dry and bland. not these! wow are they yummy. thanks brenda!
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