- cream cheese
- ground cinnamon
- sour cream
- 9-inch graham cracker crust
Do not put more than two servings of eggs in one pan, or the eggs will become overcooked. If you’re cooking for a crowd, double the recipe and make batches.
- cream
- diced onions
- diced green bell peppers
- shredded reduced-fat cheese
- liquid egg substitute
- flour
- sugar
- baking powder
- salt
- melted butter
- milk
- fresh or frozen raspberries
- salt
- vanilla extract
- flour
- baking soda
- eggs
- sugar
- shortening
- ground cinnamon
- sugar
- cream of tartar
- salad greens
- olive oil
- garlic cloves minced
- small shallots minced
- honey
- Dijon mustard
- balsamic vinegar
- ground red pepper
- chilli powder
- sugar
- pecan halves
- sugar
- bleu cheese crumbled
- fresh strawberries or any fresh seasonal fruit
- vegetable oil
- flour
- vanilla
- confectioners' sugar
- butter or margarine
- cream cheese
- sugar
- large egg yolks
- vanilla extract
- almond extract
- flour
- baking soda
- cream of tartar
- low-fat buttermilk
- cornmeal
- ground red pepper
- chicken drumsticks
- canola
“Kasha boasts a wonderfully nutty flavor when toasted. You can buy it already toasted. If you buy the untoasted variety, toss it lightly in a dry skillet over medium heat until it colors. Hearty, but not too heavy, kasha is a staple of Northern Europe and Russia traditionally served as an accompaniment to meats, in pilafs or as the essential ingredient in many traditional Jewish dishes like kasha varnishkes. Exotic though it may sound, kasha is just basic buckwheat groats, used like a grain, but botanically just a cousin of true grains. Once only available through specialty grocers, you’ll find kasha in many health food stores and supermarkets now as well. So, by all means, go nuts with kasha!”
- dried mushrooms
- Salt or natural soy sauce to
- taste