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Recipe Name Category Total Views
1 Chocolate Pb/Jeebies Baked Goods 18
2 Chocolate Prune Cake Baked Goods 18
3 Chocolate Rasberry Brownies Baked Goods 18
4 Chocolate Swirl Cheesecake Mw Baked Goods 18
5 Chocolate- Filled Caramel Buns Baked Goods 18
6 Cinnamon Breakfast Braid Baked Goods 18
7 Cinnamon Brownies Baked Goods 18
8 New Duchess Spice Cake w/ Maple Buttercream F Baked Goods 18
9 Scotchy Poppyseed Cake Baked Goods 18
10 "First" Ginger Molasses Cookies Baked Goods 18
11 "Grand Slam" Cheesecake Baked Goods 18
12 1-2-3-4-5 Cake Baked Goods 18
13 112544 -- Almond Poppy Seed Tea Bread Baked Goods 18
14 12-Egg-White Angel Food Cake Baked Goods 18
15 14-Carat Cake with Vanilla Cream Cheese Frosting Baked Goods 18
16 15 Min Lemon Cheesecake Baked Goods 18
17 1986 Winner: Chocolate Covered Cherry Cookies Baked Goods 18
18 1986 Winner: Coconut Joys Baked Goods 18
19 1986 Winner: Praline Cookies Baked Goods 18
20 1986 Winner: Sirups Kager (Danish Brown Spice Cookies) Baked Goods 18
21 1988 2nd Place: Pat Egan's Christmas Tree Cookies Baked Goods 18
22 1989 Honorable Mention: Jelly Christmas Eyes Baked Goods 18
23 1990 2nd Place: Mom's Sugar Cookies Baked Goods 18
24 1992 1st Place: Gingerbread Bears Baked Goods 18
25 1995 2nd Place: Brown Butter Maple Spritz Baked Goods 18
26 5094 Friendship Cake Baked Goods 18
27 90 Minute Bread Baked Goods 18
28 Abadoo's Banana Bread Baked Goods 18
29 Acorn Squash Cake Baked Goods 18
30 Advent Cookies Baked Goods 18
31 After-School Cookies Baked Goods 18
32 Alaska Seafood Tarts Baked Goods 18
33 Alicia's Flour Tortilla Baked Goods 18
34 Almond Butter Disks Baked Goods 18
35 Almond Crush Cookies Baked Goods 18
36 Almond Fudge Ring Cake Baked Goods 18
37 Almond Joy Cake 2 Baked Goods 18
38 Almond Joy Chocolate Pie Baked Goods 18
39 Almond Poppyseed Muffins Baked Goods 18
40 Almond Streusel Bundt Cake & Coffee Glaze * Baked Goods 18
41 Cheese Stuffed Breadsticks Baked Goods 18
42 Cheesecake- Mine Baked Goods 18
43 Cheeseless Cheesecake Baked Goods 18
44 Chef Freddy's Simply Peachy Apple Pie Baked Goods 18
45 Cherry Cheese Brownies Baked Goods 18
46 Cherry Pie--9-Inch Baked Goods 18
47 Cherry-Oatmeal Muffins Baked Goods 18
48 Choc& Orange Cheesecake Baked Goods 18
49 Chocolate Bavarian Cream Pie Baked Goods 18
50 Chocolate Cake Doughnuts Baked Goods 18

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Related Recipe:
Couscous with Chickpeas and Vegetables

1/2 cup chickpeas -- dried

2 tablespoons virgin olive oil

2 cloves garlic -- crushed

1 onion -- chopped

1 teaspoon ground cinnamon

1 teaspoon paprika

1 teaspoon ground cumin

2 carrots -- sliced 1/4"

4 baby turnips

4 cups sweet potato -- chunks

1 cup tomato juice -- or less

1 1/2 cups vegetable broth

3 sliced zucchini (courgettes)

1/4 cup dried apricots

8 button mushrooms

2 tablespoons chopped parsley

salt -- to taste freshly ground black pepper -- to taste 1 cup water

1 1/3 cups couscous -- instant

3 tablespoons golden raisins -- (sultanas)

chopped chives -- for garnish yellow rose petals -- for garnish, optional

PREPARATION (2 hours or overnight) - Rinse peas and sort. Place in a bowl, cover with boiling water and soak for a t least 1 hour or overnight. Drain, place in a large saucepan and cover with fresh water. Cover (lid) and bring to a boil. Cook over medium heat until tender, about 1 hour. Drain and set aside.

COOKING (40 minutes) - Heat 1 tablespoon of the oil in a large, heavy-bottomed saucepan over low-medium heat. Add the garlic, onion, cinnamon, paprika and cumin. Cook, stirring occasionally, until the onion is soft, about 3 minutes. - Add the carrots, turnips and sweet potatoes and cook, stirring continuously, for 5 minutes. - Add the tomato juice and stock and bring to a boil. Cover, reduce the heat and simmer for 15 minutes. Add the chickpeas, okra/squash, apricots, mushrooms and parsley and simmer until the vegetables are tender, about 10-12 minutes. Season to taste with the salt and pepper. - Bring the water to a boil in a large saucepan. Add the couscous and sultanas and mix well with a fork. Remove the pan from the heat and let stand for 2 minutes to allow pasta to swell. Add the remaining oil to center of the couscous, return pan to heat and cook over medium heat, stirring until heated through, about 4 minutes. - Spoon couscous around the edge of a serving dish. Garnish with the chives. Spoon chickpea and vegetable mixture in the center and sprinkle with rose petals, if using. Serve immediately.

490 cals | 10 g of fat. ----- VARIATIONS (seasonal ingredients) water and a low-sodium vegetable bouillon 1/2 cup V8 plus 2 cups water 4 ounces of okra instead of zucchini rutabaga instead of turnips yellow and green summer squash instead of 1 color Use 1 yam and 1 russet, white potato for the sweet potato Use 16 ounced canned chickpeas; drain, rinse ----- Serve with ripe tomatoes, chopped; blanched okra, sliced; toss with a vinaigrette spiced with ground corriander seed. Nectarine slices. Iced tea.

[Recipes by Anne Marshall (1996). New York: Stewart, Tabori & Chang. Over 100 recipes from the Cuisines of 13 countries. mcRecipe/patH.22Au96]