After many years of experimentation, I think these are the best biscotti I've ever made. They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich.
This is a wonderful dessert to serve after a special dinner. The Amaretto and pears are a lovely combination. DH loved this so much he had 2 servings. I didn't have 6 custard cups so I used a small glass cake pan. I found this recipe in our local newspaper but it did not list the chef who created it.
I made this for a Christmas party and everyone gave it rave reviews. I made it the day before the party to make sure it was chilled well. The recipe originally came from a message board on AOL posted by Steph. It's a winner!
I can't believe how great this was! It came from allrecipes.com. I'm not an onion fan so I used 1/2 boiling onion instead of green onions and I didn't have any tarragon so I used parsley for color mainly. I also used a jar of Green Giant sliced mushrooms. I love garlic bu t3 cloves sounded like a lot so I used 1 large clove crushed.
Elegant luncheon dish. Adapted from Best of the Best of Georgia. If you don't have time to carve out pineapple boats, you can subsitute an 8 1/4 ounce can of crushed pineapple, (drained well) and serve on top of salad greens. Fresh pineapple is much, much better though. There is no actual cook time - it is chilling time.
This recipe has been a "fixer-upper" for a long time now. Have being playing around with ingredients and quantities and can't tell you where I found the original recipe. This is by no-means diet friendly!
When I was a bartender people always commented that I made the best mixed drinks. One of my requested mixed drinks was my version of the Amaretto Sour. My “secret” was the addition of 7-Up which I think gave the drink a gentle fizz that broke up the syrupy sweetness of the drink. I usually made my own sour mix, which was nothing more then Country Time Lemonade (another “secret”) or would mix lemon juice with some granulated sugar -- and shake vigorously. You can also use store bought sour mix.