#Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #North-american #Desserts #Eggs-dairy #American #Summer #Frozen-desserts #Cheese #Dietary #Low-sodium #Seasonal #Low-in-something #Taste-mood #Sweet #Equipment #Small-appliance #4-hours-or-less
since i was little, i've always had honey cake. it's the fluffiest, melt-in-your-mouth cake that has a nice scent of honey. it's usually baked in a rectangular tin (loaf tin), and once cooled, we put a glaze of clear jelly/apricot glaze on top for a gloss
traditional australian snack for when unexpected guests drop by. to be truly authentic the cheese must be the very cheapest brand available and the crackers a little stale. use a good and strong fresh onion though so your guests don't know the difference.
pudin de elote. this is based on a recipe from sunset's mexican cook book. i love it, yet look forward to trying the other two similar recipes i found on 'zaar as of this publication. this can be assembled up to 24 hours ahead of time and baked for 1 hour
here's another of those william-sonoma recipes i want to try when i get a chance. sounds like a great fall recipe to me, real comfort food. the site says that the british sausage became known as a banger around world war i, probably because ti spluttere
i love anything with flour tortillas! this is by far my favorite mexican casserole. it's quick, easy & makes great leftovers for lunch! this was a durkee onion ring recipe, but i changed it around quite a bit.
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