this is a recipe adapted from the recipe that came on the back of the nordicware dounut pan i bought at target. i glaze them with my recipe yummy vanilla glaze. your donut yield will depend on how full you fill the donut cups in the pan. somewhere between 1/2 and 2/3 is about right.
vacherin cheese is made in the valais region of switzerland - it is semi-hard, with a coarse, greasy brown rind and a pale yellow paste with a scattering of holes. it has a rich nutty flavour, a little like italian fontina. food.com must have never heard
simple preparation for flounder or sole, with parmesan cheese, lemon juice, butter, worcestershire sauce, breadcrumbs and instant minced onion. from a church cookbook called favorite recipes by st. mary's ladies guild (carpatho-russian orthodox) in endico
this is a great appetizer served with slices of light or dark rye bread. the proportions of marmalade and mustard used are up to you. i usually just slather enough on the top to cover the whole salami....you may use less than specified, or more. servings
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