this recipe came about because i was looking for a low-sugar low-fat snack. i was inspired by a recipe from kraft kitchens. i kept changing it and experimenting with it, and now it's almost stupid in how simple it is! i also have to add that this doesn
i just made up this recipe. i had a lot of leftover jasmine rice, and decided to try an experiment. my mom used to make rice pudding from leftovers all the time, but i added my own flavors for this one. the quantities are approximate, and you can modif
entered for safe-keeping, adapted from cook's illustrated to use half bread flour and half whole wheat flour. this makes one 9-inch loaf, so i have loaded the ingredients in the order my zo abm would prefer, as i am usually lazy about bread. note: 2 1/4
also called achiote oil. annatto seed (poor man's saffron) is used to color food. it's from south america. the golden-yellow oil is used to fry or marinade vegetables or meat. which results in a bright orange surface. in vietnam, batters are often prepare
i got this from my sister, who makes it for every thanksgiving. i like it a lot better than the recipes using bisquick or corn muffin mix. tip: thaw the corn in a colander in the sink and you won't have to drain it afterwards!
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