a candy-like cookie that is sure to become addictive! a great addition on holiday cookie trays.
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i got this wonderful recipe from one of my favorite cook books, new dieter's cookbook from better homes & gardens. it's low in calories, but tastes like a guilty pleasure! when i make it, i double the broth, milk, and flour to make it more soupy and les
when i told my stepmother we were visiting africa on our next tour, she sent me this recipe. i just got it the other day, so i have not had a chance to make it. i usually will not post a recipe that i have not made or tried.i thought it would fit here be
from the www.kingarthurflour.com website. if you refer to the website, there are step-by-step instructions that include pictures that could prove very helpful! "ah, panettone! that ubiquitous (at christmas) sweet bread of milan, golden, high-rising, s
adapted from an old cookbook which suggested it as a good accompaniment to a dinner omelet. i just love asparagus, in fact i never met one i didn't like, except of course for the dreaded overcooked asparagus.
this delicious and creamy avocado smoothie makes such a fantastic breakfast or snack. it’s high in fibre, vitamin k, potassium and folate – and has only 166 calories per glass. we’ve used coconut cream in this recipe, which is the cream from a can of f
the batida is a classic brazilian cocktail. a mere sip evokes the beach at ipanema or an afternoon sitting in the shade of a palm-thatched hut in itaparica, where batidas and other cachaca-based drinks are served up to accompany freshly grilled seafood. b
birria this recipe is from guadalajara in the state of jalisco, mexico, where the broth is served with everything, even sandwiches on the street. jalisco prides itself on being the home of this spicy chile-based broth. heat scale = medium recipe by:
a hint of strawberry flavor adds an unexpected twist to this chocolaty dessert. the cocoa-flavored crust is topped with a layer of chocolate and almond-laced mascarpone. there is 3 hrs chill time not mentioned in posted times
i first had this salsa at a house warming party served with tortilla chips. it was the first thing to go, everyone loved it. i found it's an excellent side to grilled pork tenderloin. i've served it cold and hot; i think it's good both ways but my husb
found this while searching for another recipe at cooks.com, the name caught my eye, although i have no idea what the origin is. i have some leftover chicken i need to use up and all the other ingredients on hand so will be trying this for supper tomorrow
this was my first attempt at brining, and i was simply thrilled how the roast turned out. it was really full of flavor, and moist as could be. i adapted this from one i saw made on food 911, by adding some of my own brine ingredients, and a little differe
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