Posting this for ZWT 2006. I can't wait to try this one myself... any excuse to make a curry dish and well if I have a good chutney I am obliged to make a Curry aren't I :-P ?? This recipe assumes knowledge of safe canning practices.
Posting this for ZWT 2006 (African Region), this is an East African side dish. It is meant to go with spicier dishes such as curries (sensing a trend here with me and Curries? Hehe) or any spicy main dish.
Posting this for ZWT 2006, this is my favorite hot sauce. It is NOT for the faint of heart and even if you love the heat use it sparingly. You can of course use milder peppers than I tend to use. This is great as a condiment for practically anything. A little bit stirred into almost anything is wonderful too.
This is a simplified version of Injera. There are many sites where you can find the more traditional way of making it but this is quite close in taste and texture and 300 times easier. Injera is used the same way some cultures use Tortillas, as a scoop and/or wrap for food. Try this with any sort of saucy dish... it's great and oh so simple.
posting this for ZWT 2006 this is a wonderfully easy version of Asian Plum Sauce. it is great with egg rolls, used in a stir fry, just as a dipping sauce for so many things. You can spice this up a little by adding 1/2 tsp of red pepper flakes
Posting for ZWT 2006 (Asian region) this is an easier version of the classic favorite. It is noted in the original recipe that if you don't want the orange flavor to be so heavy, sub 1/4 orange juice mixed with enough water to make it 1/3 cup.
Posting this for ZWT 2006 (Canadian Region) this is delicious. Is it an omelet? Is it a bread pudding? Who cares?! It is cheesy with a wonderful ham flavor and such a good comfort food not to mention easy.
found this today in a recipe emailing and it got me drooling immediately. Being the cream addict I am (gotta keep this girlish figure cough cough), I will probably substitute whipped sweetened heavy cream for the Cool Whip though.
I love Biscotti; they are great as gifts, great with my tea and satisfy sweets cravings without being wayyy over the top with calories and fat. This one is a good one; I personally use almonds as I've never cared for Hazelnuts.
I've made this one before and had lost the recipe. Found it again in a recipe group emailing today...HURRAY!! This is really good; moist and flavorful, sweet yet tangy. Make sure to use the glaze; it adds that extra zip to the cake.