i first made this when i was 12 for my mother's birthday and has been one of my signature dishes ever since. this recipe is wonderful for special occasions when you really want to wow your audience. it is very rich and decadent but also requires a great deal of chill time to prepare (total of three hours chill time included in prep time). please read the entire recipe before deciding to make and take the note at the bottom of the recipe into consideration. plan ahead, it will be worth it!
this is a really zesty french dip. great with various crudites. i like to fan out vary-coloured pepper strips, little radishes, mushrooms, belgian endive, etc. to dip in. delicious. this needs to be chilled for 2 hours before serving.
another recipe that i collected when i was in high school. i usually make these at christmas time because they are very easy and different from many cookies. i don't think anyone has ever guessed that they contain dates.
a recipe from the healthy heart cookbook from the american medical association. it's a very good side dish. / the simple additions of fresh herbs, grated lemon zest, and toasted nuts turn an everyday vegetable into something elegant. use dried figs in
this banana bread is "number one" to me. i used to throw banana bread away after the first couple slices, since it never lived up to my expectations. i save the last sliver of this one, carefully wrapped in plastic, and savor the last bite. the loaf bakes
millet a wonderful grain,that most think of as bird food. millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. in fact, it is considered to be one of the least allergenic
this is a version of edward espe brown's breakfast fruit salad, described in "zen: the art of modern eastern cooking". it's fresh, delicious and very filling. i use to have it for lunch because it has proteins, carbs and vitamins, and gives an instant boo
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