Wake 'em up Christmas morning with the delightful aroma of these fluffy pancakes. They've got a great gingerbread flavor and pretty fruit topping! Substitute boysenberry, blueberry or strawberry syrup for the maple syrup if you'd like a tasty change. —Michelle Smith, Sykesville, Maryland
Try this recipe for the smoothest, most scrumptious cheesecake you can imagine, and you can make it easily in your very own kitchen. Mango is the flavor here, but you can easily substitute other fruits of your choice (strawberry and blueberry work are always good). You'll find this basic recipe for cheesecake easy, fun to make, and sooo delicious, you'll impress your guests and even yourself as soon as you take that first lovely bite!
My oldest daughter was severely allergic to milk for three+ years, then *poof* the allergy ceased to exist in her system. While she had this allergy, we struggled with Milk-Free recipes/food. I began making nearly everything from scratch. I bought a really great book, The Milk-Free Kitchen, where this recipe is from. We still make these soft, fluffy and delicious pancakes. I will also post the recipe for Milk-Free Blueberry Pancakes.
My main beef (ha) with chicken noodle soup is the "stuff" to broth ratio. So when a soup has like 2 1/2 noodles in the whole bowl and a measly bite or two of chicken, well, I'm disappointed, to say the least. If I wanted to drink flavored hot water I'd have some tea instead. But this soup is swimming with the good stuff. Or, should I say "wading" since the broth isn't really that deep at all. I will warn you though: this soup is not as innocent as it might look. Danger Will Robinson: these tiny peppers pack a punch. Would you believe there are only two of these wee firey pods in an entire batch of this soup (all 4 servings of it)? And you will most definitely know they are there; you'll feel it from your tongue to your ear drums. Let's be honest: chicken soup is already a surefire cure for colds. Add to that the fact that spicy foods do wonders to clear out the sinuses... that pretty much makes this soup the be all, end all of cold remedies. But that's not to say you can't enjoy it Stay up to date!
This came from my mind when I was a student at The Culinary Institute of America. We had to create a menu item based on where we lived. Since I am from New England I created this burger with ingredients that you can find or originate in New England. This was a hit at both the CIA and at the restaurant I worked at. - Chef Jason
An impromptu picnic inspired me to put together this dressed-up chicken salad sandwich. The sauce gives leftover poultry a scrumptious punch. An instant summertime favorite, these sandwiches have become a mainstay at our house.
This spicy standout from Stephanie Kenney packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce. 'Plus there's plenty of extra sauce left over for dipping,' writes the Falkville, Alabama reader.