Usually, I make this as a side dish to go with veal cutlets or a roast. You could also serve it as a main dish along with a salad and hot garlic bread if you like. —Patricia Collins, Imbler, Oregon
Crisp and sweet, like a burst of fairy floss with a subtle hint of nuts. Dacquoise are a type of nut meringue that can be used as the base for so many desserts.
I modified my Mom's recipe as I became a more experienced cook. Everyone raves about how tender and rich this dish is. I make it about every 2 weeks during the winter.—Kathie Morris, Redmond, Oregon
Dark Chocolate. Bacon. What's not to love? Take yourself on a taste adventure and give these a go. They were a challenge by friends that turned into a great success.
Curry noodles are a favorite food. I know everything is my favorite food, but Thai street food, especially the kind sold off a boat floating dock side, has to be really good food.
This dish is perfect for those looking to combine breakfast and dessert. The caramelized waffle pairs perfectly with the fresh bananas and rich chocolate-peanut butter sauce
When early June rolls around each year, I start dreaming of lobster. Not quite literally, of course, but it's a food I feel no summer in New England would
Japanese Curry (kare) Rice. Unlike Indian curry Japanese curry is thicker, milder and sweeter. Learn how to make curry rice from scratch (without the blocks).
In this dish, tofu "cutlets" are dredged and sauteed as you would a chicken breast or fish fillet. Try the technique using any of your favorite pan sauces.
This never-fails pear recipe turns out moist, firm and fruity every time. Some members of our family request these rich squares instead of cake for their birthdays.
I made these for a church function once and they turned out to be a big hit. There was barely a crumb left on the platter after everyone dug in. I love this dessert because it tastes light, smooth, and nutty.
