I roasted a leg of lamb recently (with recipe #80983) and since I was the only one eating it, I had a bit leftover. I came across this recipe in a cookbook (by James Villas) and knew I had to try it. It tasted soooo good I just had to share! (You can substitute any other leftover cooked meat: beef, chicken, etc. for the lamb if desired.)
Found in a King Arthur Flour catalog. King Arthur makes cappuccino chips, as does Guittard and cinnamon chips are made by Hershey's (at least that I've found). These cookies are packed full of chips, especially if you use all three varieties.
Posted on: Aug 26, 2005
I found this on Kraft's website originally. It is soooo delicious! It is the perfect dessert for after a hot, spicy dinner, as it soothes the palette (speaking from experience). Also just great in general! :) Cook time is freeze time.
This is a variation of a recipe I came up with years ago. Because the ingredients are combined while the pasta is still warm, the dressing really soaks in and some of the cheese melts, leaving a creamy texture. I usually have a little bit of the dressing left over, which I save for spinach salad later. Hope you enjoy!
This is the fudge sauce from my ice cream pie recipe (#7549). It is so rich and wonderful I decided it deserved being posted by itself. I could drink it, it's that good! Makes a great sauce for dipping bananas, brownies or for pouring over ice cream (of course!) Store any left-overs (ha!) in the fridge and reheat in the microwave for about 20 seconds.
I copied this recipe from a vegetarian cookbook many years ago and I just came across it again today. It is such a wonderful salad - I love spinach and cheese tortellini but the dressing is what really makes it stand out.
This came out of a slow cooker book by Rick Rodgers. I adopted and adapted and *love* the results! Hope you do too :) BTW, the paprika amount may sound like a lot, but it is correct! The final consistency should be somewhere between a soup and a stew. Updated to add: I was recently in Budapest, Hungary (Oct 2010) and had gulyásleves (goulash soup) which tasted very much like this recipe and it was thin and brothy. The only difference was noodle dumplings (like German spätzle) instead of potatoes, and the addition of carrots.
I think this came from a Weight Watchers cookbook, but don't remember for sure. Regardless, I think it's delicious and have made it a few times. You can mix uncooked rice in with the rest of the ingredients but it will absorb a lot of liquid and be a little on the dry side, so add extra liquid if preparing that way.
This is a Rick Bayless recipe. I made this for a Mexican themed dinner party and thought I'd died and gone to heaven when I took a bite! Oh soooo good!! Be sure to use Mexican chocolate, as it is different from all others. This cake is best when slightly warm and would go great with vanilla, caramel or cinnamon ice cream, but is also wonderful all by itself.
I *love* these cookies! They are chewy, chunky, spicy, and delicious! The recipe originally came from Betty Crocker's Cooky Book and were listed as "The Best Cooky of 1900-1910". For a change, try substituting cut-up dates or other dried fruits for the raisins. NOTE: If you replace the shortening with butter as many reviewers have done, you will probably get a crispier vs. chewy cookie.
I came up with this after combining a couple different recipes. Use whatever dried mixed fruit you like; I like cranberries, blueberries, raisins, strawberries, etc. Goes great with a scoop of vanilla bean ice cream on top. Yummy! Entered: Jun 14, 2005
My mom had this recipe hand written on an old recipe card. It is so tasty and can be fairly low in fat if you use low fat/fat free milk, Cool Whip and chocolate syrup. And it's so good you'll never know the difference! Cook time is chill time.
This came from a Weight Watchers cookbook. Very tasty, with a nice "kick" to it. I'm sure it could easily be done on the stovetop, just cook until the beef is fall-apart tender. I sometimes have a difficult time finding the Mexican tomatoes so have also used diced ones with green chiles (and added more garlic). Serve with sour cream and a nice crusty bread (or flour tortillas). A 1 cup serving is 3 WW points. Update 2/12/2010: This won 2nd place (a fraction of a point away from 1st) today at a chili cook-off at work :)
This came from another website and I adapted it for my tastes. It is a great dish to serve along side bratwurst and cabbage salad or any number of other things :) The farmer's cheese I used is a mild semi-firm cheese (not the cottage cheesey type). You can substitute Gruyere or other similar Swiss type cheese. The spätzle can be made ahead through step 5 (boiling); refrigerate until ready to fry.
This originally came from a Weight Watchers cookbook and I adapted it slightly for a chili cookoff at work. It ended up as a finalist and was voted "Most Memorable". I really enjoyed the flavor and it is very quick to put together, which is even better! 4 WW points for 1 cup serving.
Many years ago while on vacation in Munich, Germany, I stopped in a bakery for a snack. The pastry I had has stayed at the back of my mind for about 10 years now. This is my attempt at re-creating it. It is still kind-of a work in process, so please feel free to add more sugar or lemon juice as you like.