This is a re-make of my other banana cheese cake. It's a similar recipe but with a more intense banana flavor and more walnuts. This once also has a topping for added banana flavor. I made this and brought it to work to share and it disappeared by lunch time. The comments about the crust was that it tasted a lot like banana bread. I will usually place a pie plate filled with water on the rack under the cheesecake to create a waterbath effect.
This recipe came about while I was searching for a way to incorporate herbs into a jelly in a way that I hadn't seen before. Make sure your rose petals are from roses which have not been sprayed with pesticides.
I typically don't like potato salad but I came up with this for a potluck. I wanted to create a 'ranch' flavored potatoe salad without using a processed package of ranch dressing. Feel free to limit the amount of fat in the mayonaise--I've used the reduced fat variety and it turned out great. I prefer to use red potatoes. Number of servings is only an estimate.
I came up with this recipe when mangoes were on sale. I shared with some gals at work and both said that a spoonful was like a ray of sun. It can definitely cheer you up on a chilly March morning in the Midwest. With four mangoes, I added about 4 cups of sugar. This may taste great with a little dijon mustard mixed in and used as a dipping sauce or as a basting/marinate for pork, salmon, or chicken. (Time is approximate.)
This dish resulted from a variation of a plainer garlic chicken scampi. It's quite good and a good way to introduce yourself or someone else to dandelions as they're quite mild in this dish. I use whatever pasta I have on hand--use your favorite. Gather the dandelion leaves before the herb blooms or the resulting taste will be bitter. The servings are normal size but feel free to add ingredients to suit you. This is a fairly flexible dish; you can add more pasta to save on costs or leave out the chicken and use shrimp or all veggies (zucchini, broccoli, or tomatoes are all wonderful).
I've seen other versions of this on this site but never like this. This version is very similar to one I had in a restaurant in Denver, CO a couple of years ago. Until I tried it, I had always thought mine was the best pecan pie...I set out to recreate it and I did. The sweet potato isn't super stong or obvious but pecan pie lovers will notice it. Dark corn syrup is the secret to a rich and exciting pecan pie. I use the sweet potatoes from a can as a short cut.
Let's face it, apple crisp is great but you can't easily pack it for lunch or snack on it as easy as you may want. This was my inspiration for coming up with this cookie. If you like apple crisp you will equally like this cookie. I prefer a background nutmeg flavor, feel free to add more (or leave it out) for your taste.
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