This is a recipe from Paula Deen that appeared on bakeorbreak.com when I was searching for a chocolate cake. I loved the idea of a chocolate cake with cream cheese in the batter! I substituted half the butter with vegetable oil just because I was running out of butter but it still turned out very rich. My 2 and 4 yr old boys were fighting over the crumbs it was so good!
From cookinglight. Chapchae is a Korean noodle dish. I think you can substitute the steak with other meats or seafood--it's mostly to add a little meaty flavor. * I use the sweet potato noodles for more authenticity in place of the bean thread noodles (I boil them for 5 minutes then rinse with cold water thoroughly). It takes a while to make this but it's really authentic and flavorful.
These are amazing! From CD Kitchen. A bit messy to prepare but totally worth it. I used catfish but I think a flakier white fish would be even better. I think the secret is the slaw. My husband who detested cole slaw now can't stop talking about how good these are and says he's "converted" to loving cole slaw. However I did use 6-8 tsp of the chipotle peppers in adobo sauce (found in a can for slightly over $1 in the mexican section at a regular grocery store) for extra heat since we both love spice. For the mayonnaise I used Marzetti's slaw dressing. I also added about 1/4 cup chopped cilantro since we love cilantro with everything. Before serving I lightly toasted some regular corn tortillas by placing them about 1 minute each side on an ungreased nonstick skillet on medium-high heat rather than using the "crispy corn" tortillas.
This was a recipe from healthyrecipesfor moms website, which was modified from Cooking Light 2000. The only modifications I made were: used quick-cooking oats, substituted half the sugars with splenda, and since i simply had only 1/2 cup all purpose flour I used 1 1/2 cups whole wheat four rather than 1 cup and the texture was still great--nice & chewy; also I used 1 cup Girardhelli milk chocolate chips (which were sweet enough for me).
Here is the original as found on chefs.com --I modified it by adding some reduced fat sour cream in place of some of the oatmeal (i didn't have enough of the instant oatmeal to make a full 1 cup as called for). They are super-moist and I used Ghirardelli chips so the flavor was excellent. I also used only 1/2 cup butter whereas the original recipe called for 2/3 cup, then I added canola oil to make 2/3 Cup but it still tasted fine. I also added 1/2 cup of dark cocoa to make it even richer. They're slightly chewy although it wasn't chewy as some brownies; it might be chewier if you baked it more than 25 minutes, I don't know.
From "Robbie's Recipe Collection" (recipes.robbiehaf.com); Tasted alot like those "mall" style thin crust NY style pizzas I like so much! I accidentally used 1/4 T sugar and it still was fine so I guess it is a forgiving recipe. It is nice & crispy, not soft & soggy like other crusts I've tried.
I came up with this when trying to use up instant reduced-sugar apple cinnamon oatmeal packets since I had an oatmeal cookie craving. I think it was 4 or 5 packets? I'm no baking expert but they came out nice & chewy like I like 'em. However they don't have a strong apple flavor if that is what you are looking for.