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This was one of those recipe's that my grandma said no one would ever have and she refused to give it out. I feel that no recipe should be kept secret! But after she moved I found her recipe for this sitting in the pantry under our flour container. (not su
Editor's note: The recipe and introductory text below are excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some...
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Recipe courtesy Emeril Lagasse, 2002
Posted for 2006 ZWT II this recipe taken from "Avon International Cookbook" In Malaysia they enjoy a sweet rich dessert at the end of their meals.
This is one of my favorite Lebanese foods. Mostly because I love the dough. Traditionally they make it with Akkawi cheese but the places I generally eat they just use mozzarella and it's really yummy freshly baked and warm. If you like a lil something extr
A bit of a twist on the usual sweet Danish pastries, these are my savoury Danish pastries using Danish Bacon and Danish Blue cheese - a very tasty combination! Use ready made puff pastry for speed and ease. Serve these for brunch or a light lunch with sala
Hojuelas de Harina con Miel de PilÃ³n Active time: 1 hr Start to finish: 1 1/2 hr
"Crostoli are a huge part of 'Carnevale' or 'Carnival' in Italy; these light, airy fried pastries are also a favorite holiday treat for Italian-Americans. This family favorite has been handed down from my great-grandmother, who brought the recipe with her
I found this in the newspaper and it sounds awesome. I will be making it soon!
These are a treat. Your family and friends will think that they took forever to bake, only you need know how quick and easy they were to make. It'll be our little secret.