not too cakey, not too gooey, just right.
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gumbo is perhaps the signature dish, a cross cultural dish, of both cuisines, cajun and creole. creole cooking is city cooking: refined, delicate and luxurious, developed and originally prepared by servants while cajun cooking is french cooking techniques
my kids and i love this recipe! very tasty and the variations are endless! because this is like pizza; you can add whatever pizza ingredient you love! i add a little brown sugar to the sauce to cut back on acidity and i like to add minced garlic. i receiv
an adopted recipe whose original intro read: "it gives an especially crisp crust to fried fish fillets, squid, shrimp, eggplant and veal cutlets. you may as well make a lot because it keeps well in the freezer, and it's hard to grind less than 1 cup of ri
a friend of my mom used to make this fruit dip all the time & we all absolutely loved!!!!! she would never give us the recipe until they were moving. i have made this fruit dip for many parties and everytime i make it people want the recipel. it is so goo
cooking carrots this way, with apple cider, makes them glossy and shiny, without using lots of butter. cutting carrots into wedges gives them more angles to cook. try cooking until the carrots are browned in the glaze. this recipe resulted from experime
i've searched for a chicken pot pie that had a bit more flavour, couldn't find one so i made this last night. i have to say that it had a very nice flavour and texture. the secret is adding mustard! hope you enjoy it as much as we did !
turns out, tacos don’t have to be hot to be delicious. the chickpea-avocado mash used as a filling here is prepared and served at room temperature. (it makes a great sandwich spread as well.) because the fat content of taco shells can vary, look for brand
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