This recipe might be the reason I was born. While my parents were dating, my mother made this carrot cake recipe from her Aunt Mil for my father. And it was just that good. My family now uses the verb "carrot-caking" as a synonym for "shoveling-it-in-without-stopping-between-bites-because-it's-so-heavenly". Yum. also can make 1 bundt pan.
My father was stationed in the Phillipines for a few years when I was young. My mom hated the heat. In fact, this recipe was one of the few things she actually loved about the place! Our 'house-girl' taught us the joy of chicken adobo, and we taught her the joy of pancakes. VEGETARIAN'S NOTE: I now substitute tofu for the chicken, cutting the tofu into chunks and letting it soak in the liquid ingredients (other than water) and with the garlic and onion for some time before I start cooking so it absorbs the flavor a little more like chicken. Still an absolute favorite for my family!
I didn't think I liked dates, and enjoyed my butterscotch "blondies" just fine without them. Reluctantly I gave this recipe a try...who would have guessed dates would blend with and enhance the butterscotch flavor so well?
A tasty little candy with a gorgeous presentation, not difficult to make. Some ideas for edible flowers: rose, pansy, sunflower, basil, honeysuckle, lavender, violets. This recipe can also be used for fruits and roots (apples, carrots, parsnips, pears...)
Definitely a comfort food, this can be the main course with rice rather than just a 'sauce' to put over the rice! If you're desperate and without cashew or sesame butter, try experimenting with tahini and/or peanut butter. Note: I have no idea how long it takes to chop the vegetables, and I realize the minutes don't add up to the total cook time. What can I say, I'm slow...but I sure can cook!
Mince pies are a long-standing Christmas tradition, but the standard versions use mincemeat or suet. Nineteenth-century American housewives began making mock mince pies, and they're so good that probably no one ever missed the meat. This version has an additional twist—a bit of cocoa for a deep, rich flavor.
Talk about presentation! These gorgeous frozen floral bowls (edible!) are recommended for cold soups, particularly fruit soups. But I figure anything cold would be more than enhanced by these bowls. You can make a bowl for each serving or one big serving bowl. Recipe discovered in "Cooking Fearlessly: Recipes and other Adventures from Hudson's on the Bend"
My own adaptation on a couple recipes, using soy milk and non dairy margarine, that I want to be able to do again sometime without a search for other people's recipes. The measurements for the filling are TOTAL guesses.
For the filling, I started with a mixture 6 T of white sugar and 1 1/2 T of cinnamon (oops now I see the recipe said tsp not Tbsp) but also added a few T of brown sugar. The yield was definitely not enough for the generous fill I wanted, so I just dumped in more of everything. Maybe next time I make this, I'll pay more attention to the ratios I use.
For the glaze, the main recipe I was using called for "1 or 2 cups of thin powdered sugar drizzle." I started with a random amount of soy milk and melted margarine and basically slowly added all the powdered sugar I had. I think it was around 1/3 to 1/2 the package I had from Whole Foods, however much that was. Then added a generous cap full of vanilla and a small dollop of almond extract. Too much!
We were out of store-bought chutney, I realized, after making an entire dinner of Indian food. I raided my cookbooks for ideas and came across this recipe. I was in luck: my kitchen always has these ingredients on hand! I couldn't find the cayenne pepper, so I ground black peppercorns instead. It's scrumptious and just too easy!
The original recipe called for chopped pistachio nuts, but when my mom was teaching me to cook, she only had cashews. I was never a cashew fan until I tasted this dish. The cashews become rather soft and separate into halves. The whole dish has an aromatic and softly sweet flavor. I've used cashews ever since, not even bothering with pistachios!