this cake is much requested in my house! it is sponge cake, layered chocolate/regular, and cooked in the broiler one layer at a time. not as labor intensive as the directions sound. :)
a creation with leftover fruit. add more yogurt if you like it thicker, more ice cubes if you like it slim. i used reduced cal ingredients, but made it again for my cousin and used regular and it tasted just as good.
the original recipe came from the april 1992 issue of the yankee magazine under the article 'breakfasts to crow about.' inn keepers said that returning guests always asked for it. i surely understand why! this is one that will wow your overnite guests.
i've been saving this since 1997 from mccall's magazine. there are 9 passover recipes in it. the menu they gave is gefilte fish (no recipe), chicken soup with matzo balls, mixed green salad (no recipe), stuffed tarragon roast capon with rich pan gravy, ma
this is a favorite recipe of my family's. we have been cooking this recipe for 3+ generations and this is known as comfort and/or soul food for us. the rice is the best part of the recipe if not for the juicy and tasty chicken. i hope that you try and
a simple, easy and delicious recipe that i found in the food network magazine. i used regular cremini and button mushrooms, added some snow peas, minced garlic and slivered onions. simple but great for company too!
very juicy and easy--clean up isn't bad either. i saw a recipe for barbecue chicken in foil and decided to alter it for my tastes. prep time includes roasting the garlic (optional, you can just get canned garlic if you want, i haven't tried it that way.)
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