These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.
This is the best baked ziti I have ever tried...and I have tried a lot. This is from the March 2009 issue of Cook's Illustrated and has been thoroughly tested by them.
Very good! Just the right amount of sauce. Will make this again! Great and quick!! Those are just a few of the accolades this smart stir-fry has received from cooks like you.
If your choice for Chinese is pork, check out this smarter version of a takeout favorite. Cooks in less time than it takes to order and deliver... and you can pocket the tip.
If your choice for Chinese is pork, check out this smarter version of a takeout favorite. Cooks in less time than it takes to order and deliver... and you can pocket the tip.
How smart can you be? This chili is brilliant: Not only can it fit into your smart eating plan, it cooks in a slow cooker. And it has seriously high TQ (Taste Quotient).
No need to pre-boil the pasta for this scrumptious saucy dish. Pasta perfection is made simple with ravioli that cooks in the oven from start to finish.
Easy to make rice like you get at the mexican restaurant. Cooks up in your rice cooker without any fuss, mess or stirring! Haven't tried it- but could be made on the stovetop in a covered pot.
Cheesy shredded potatoes are baked in muffin tins and served over marinated cucumber slices, An elegant side dish for a special entree. COOKS NOTES: If you have a Mandoline, it would be helpful!
Even beginning cooks get professional results with this exquisite chicken dish featuring quickly sautéed chicken with a light cream sauce that's been flavored with garlic, shallots and tarragon.
