Made these after watching Kelsey's Essentials on the Cooking Channel. These were so easy and the taste was very close to a popular restaurant chain dinner rolls here in the Midwest. Lends itself to many variations; I have made the rolls and also used the dough for bread. Leftover loaf bread makes great French Toast! Posted for safekeeping.
One of the best pork roasts I have had in a long time! One of my friends prepared this for a "girl's only weekend" and shared the recipe with us. Tender and so moist! Tastes like you fussed over but so easy to prepare! Be sure to allow at least eight or more hours (better overnight) for the roast to brine. I allowed 24 hours prep time for brining.
Delicious! Made this the other night to use up leftover spinach and ricotta that was in the fridge...we devoured it! We used a store bought pizza crust but I can only imagine homemade would rival any restaurant offering. Never thought of putting ricotta on a pizza, but try it...very rich and satisfying. We did grate more Parmesan Cheese over the slices before eating...yum! The New York Style Pizza Sauce is also posted on this website..easy and delicious!
Posting this to try later--from Cooking Light 2002--I am currently trying to purge my older magazines--thought this recipe sounded interesting. Servings are approximate. Prep time does not include standing time.
This recipe is from a Cooking Light magazine dated 2002... just got around to making it. Very good and tastes like Alfredo without all the calories and fat! Also easy and quick, perfect for a weeknight dinner. I toasted the cashews in a dry frying pan until they were fragrant for use in this recipe.
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