ere is the tried and true recipe for red velvet--just use blue instead of red. The chef I learned this from was professionally trained and threw around the name Nick Malgieri as her teacher. Who knows. I do know it is good and it called a high ratio cake due to liquids vs flour. Dont let that scare you off if you have never heard of it . It is an EASY cake but BIG(tall) and it will NOT be dry
This is a very old recipe of my 80 year old mother in laws and she has made this recipe for years and her magazine copy is now tattered and torn.The original recipe does not call for an egg but she adds one. It is full of flavor and the consistency is perfect. I love it
This a wonderful pie. I is chocolaty but not super sweet. I do alter this recipe a bit when I make it and I add a tablespoon of dark cocoa but it may be too much chocolate for some people. This pie makes me stop everything and just enjoy the bite whenever I eat it.
This is the first risotto I ever made and it is wonderful. I would be happy to pay for it in a restaurant or serve it to company but only if I wanted them to come back. It is one or the best things I have ever made.
I took a mexican cooking class and this is one of the recipes he taught us. We have made it often over the past several years. It is one of our favorite dishes. Fideo can be found in the mexican section. It is an inexpensive short thin pasta. I double this recipe for us because we love it so much.