this lucious, extra-moist cake will remind you of a steamed pudding. one of my family's favorites at christmas time. i found this recipe in a magazine many years ago. it is very simple to make, but the end result will have everyone thinking you spent hours in the kitchen!
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this quite possibly might become your favorite asparagus dish! i added in about 1/2 teaspoon garlic powder with the cayenne pepper when making the cream sauce but that is optional, and also the asparagus can be cut into half or thirds or just leave them i
when i was a kid my dad came home form work one day and told my mom we weren't going to eat red meat anymore. this coming from a meat and potatoes type of guy was quite surprising to say the least. at that time my mom switched from white rice to brown as
i haven't gotten around to making this yet, but it sounds so good i thought i'd share it (i love out-of-the-ordinary cheesecakes!). the baking instructions do not mention a waterbath, but i usually bake my cheesecakes with one, so i suppose it can be bake
these are really delicious and chocolately drop cookies from the cookbook, "baked: new frontiers in baking" by matt lewis and renato poliafito. dough needs to be refrigerated for at least 6 hours. don't overbake these—they're at their best when slightly
posted in honor of ev's visit to crete. from mrs. kristalia psoma of the exantas restaurant in crete. i had no mizithra so crumbled 1/2 pound of sheep feta and cut up well-aged queso into cubes. the cheeses went into the food processor and after they wer
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