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This was one of those recipe's that my grandma said no one would ever have and she refused to give it out. I feel that no recipe should be kept secret! But after she moved I found her recipe for this sitting in the pantry under our flour container. (not su
Editor's note: The recipe and introductory text below are excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some...
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Posted for 2006 ZWT II this recipe taken from "Avon International Cookbook" In Malaysia they enjoy a sweet rich dessert at the end of their meals.
This is one of my favorite Lebanese foods. Mostly because I love the dough. Traditionally they make it with Akkawi cheese but the places I generally eat they just use mozzarella and it's really yummy freshly baked and warm. If you like a lil something extr
Recipe courtesy Emeril Lagasse, 2002
Hojuelas de Harina con Miel de PilÃ³n Active time: 1 hr Start to finish: 1 1/2 hr
A bit of a twist on the usual sweet Danish pastries, these are my savoury Danish pastries using Danish Bacon and Danish Blue cheese - a very tasty combination! Use ready made puff pastry for speed and ease. Serve these for brunch or a light lunch with sala
"This pastry filling combines cream cheese with sour cream, butter, an egg yolk and brandy soaked raisins."
These are a treat. Your family and friends will think that they took forever to bake, only you need know how quick and easy they were to make. It'll be our little secret.
Recipe courtesy of Flo Braker