found on cbc's website. looks delicious, i can't wait to try it! this is simply a spectacular cake - moist and light with spiced pumpkin flavour and sweet bites of coconut and pineapple. in addition, it is a snap to make. it requires two nine-inch cake pans to make the layers, but the cake itself can be mixed together with a rubber spatula and bowl. if all the cake ingredients are pre-measured and the cake pans prepared, this can be a fun kitchen project to do with children, especially since it can be made ahead and frozen. prep time includes putting the cake in the fridge after baking to set the icing.
this is one of my favorite recipes! it is a thick persian stew (or aash) flavored with fresh herbs, tangy pomegranate syrup and tiny meatballs. you may want to prepare the aash a day in advance, it tastes even better the second day, after the flavors ha
this recipe came from simon rimmer or greens vegetarian restaurant in manchester. this is the original recipe but as i am trying to watch my weight i use 4 sprays of cooking oil rather than 2 tablespoons and leave out the fried plantain which brings it to
i'm such a fan of 'sammiches.' this one is really easy and my uber-picky roommmate even said it smelled good. i made it on regular bread 'cause there wasn't anything else on hand, but it would be great on a baguette.
source: by chef john reilly, food director, busch gardens - 13news lunchbreak tuesday, may 15, 2001 busch gardens uses this bread as a bowl for their irish stew. this bread is awesome! they shape it into bread bowls that end up being about 6" in diameter
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