This is a a light sauce that can be used with pumpkin pie, baked apples, apple crisp or any other fruit dessert. It is also wonderful over fresh berries when in season. Recipe comes from The New American Diet cookbook.
This will make everyone a sweet potato lover. It tastes great, with a hint of orange and spices. You can make it ahead of time and either bake or microwave to heat.
It makes quite a bit, so for a smaller crowd it is easy to cut in half.
Choose long thin sweet potatoes, if possible, because they will make a lovely presentation on your holiday table when prepared this way. The potatoes are sliced, arranged in a baking dish, then covered with the glaze and baked until tender and golden.
This is a sweet and refreshing punch. My kids love it. Recipe by Angela Shelf Medearis. Note: We prefer no pulp, so I used Crystal Light lemonade and no pulp orange juice. I found the guava juice in cans in the ethnic aisle at the grocery store and the pineapple and papaya juices in the juice aisle.
The mixture known as Nit'ir qibe, is kept handy in most Ethiopian kitchens to add flavor to meat and vegetable stews. In fact, virtually no meal in Ethiopia is made without nit'ir qibe, which gives the cooking its signature flavors.
This is a recipe by Guy Fieri that I saw on Guy's Big Bite. Easy and tasty - a really good recipe. The cooking time is for only one batch of griddling because it depends on how big your griddle is. Each flatbread counts as 1 WW point. Enjoy!
This is a dense European style bread that is commonly eaten for breakfast in Ethiopia. The dough is very sticky until you knead it for the 2nd time right before shaping. Bake in a loaf pan or free form on a baking sheet.
Before Buffalo wings had even been dreamed of, our African ancestors had their own type of hot flavors. And when you use those to flavor today's popular chicken wings...look out! Now, you can really ratchet up the heat by adding a bit more crushed red pepper to this. Just be prepared for the extra zing.
This is an African Fast Food Dish consisting of a hollowed out loaf of bread filled with curry. It is easy enough to skip the hollowed out bread bit and just serve this with rice but give it a go the traditional way just once. Like most 'stew-like' recipes this one tastes better the next day!
This is how I use those leftover black bananas. Sometimes I use the little tiny bananas because they have such an intense flavour. When I'm busy I freeze the bananas just for this cake. This recipe makes great cupcakes that freeze well. I've been making this recipe for 12 years, I hope that you enjoy it as much as we do...