- cooked pumpkin or other squash
- medium white onion
- vegetarian soup stock
Nice earthy pasta
- cold water
- cornstarch
- vertically sliced onion
- whole mushrooms) /portabella
- thinly sliced shiitake mushroom caps (about
- olive oil
- canned pumpkin
- salt
- freshly ground black pepper
- grated whole nutmeg
Using the freshest eggs possible is the key to great poached eggs. This dish makes a savory breakfast or, when paired with a salad, a satisfying brunch. Cooks’ note:
The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute pasteurized eggs (in the shell) or cook eggs until yolks are set.
- large eggs
- distilled white vinegar
- black pepper
- salt
- olive oil
- balsamic vinegar
- thin slices Fontina cheese
- finely chopped fresh chives
- basil
butter can be substituted with shortening (melted), do NOT use margarine! RESIST THE TEMPTATION to add more flour. Batter will be very thin. Walnuts can be added to the batter and sprinkled on top. No need to frost.
- butter
- cocoa
- walnuts
- sliced ham
- chicken breasts
- sour cream
- cream of chicken soup
I added the chocolate chunks…just for another layer of chocolate and another dimension of texture to the cake. YUM.
I baked this in a plain tube pan (because I didn’t have a nice bundt pan yet)…next time I definitely would make it in the fancy bundt pan…if for asthetic reasons only.
- coarsely shredded zucchini
- grated orange zest
- butter
- cocoa
- chopped pecans
- chocolate chunks
These are soo good!
- butter
- packed light brown sugar
- grated orange peel
- orange extract
- white morsels
A Diane Chase original!
- cheddar cheese
- uncooked thick sliced pork bacon
- large boneless skinless chicken breasts
- sour cream
From the Lake Holm Ward Cookbook
- monterey jack cheese
- ham
- sour cream
- cream of chicken soup
- chicken
- bread crumbs
From the Lake Holm Ward Cookbook
- cheddar cheese
- sour cream
- small curd cottage cheese
- elbow macaroni