A wonderful treat to make from left-over pound cake. I serve the pecan sauce as a dipping sauce with frilly toothpicks in each crouton. I actually think this would be good with ice cream, sprinkled with croutons & topped with the sauce. — posted by Sassy in da South Read more…

Curry powder and orange juice add flavor to this quick and tasty chicken and rice skillet meal. Serve this dish with a tossed green salad or sliced tomatoes for a… Full recipe…

Lentil soup is one of those recipes that should be in every cook’s repertoire. Lentils are available in most grocery stores and are very cheap. For us vegetarians, lentils are… Continue…

I invented this recipe and entered it into a contest held at my college. The texture is light as a cloud, though it is quite rich. It is prepared with the convenience of a microwave! Read more…

Meatloaf doesn’t necessarily have to use ground beef these days. Get tips and hints on making the perfect meatloaf, from gourmet to meatless to just like Mom used to make…. Read more…

A concentrated creamy chicken sauce for chicken flavor through and through. Read more…

Reduced-fat products such as low-fat cheeses and creams may be used to replace full-fat varieties in some recipes. Even more surprisingly, you can reduce the fat, kilojoule and cholesterol contents of some cakes and biscuits by replacing part or all of the butter or margarine with a puree of dried fruit, such as apricot or prune. This will add flavor and texture, as well as reducing the fat. To make 300g of puree, place 250g dried apricots or 250g prunes in a food processor or blender with 90ml water. Blend until smooth, then use in place of the butter or margarine in the recipe. With many recipes you can replace all the fat with the fruit puree, using the same number of grams of puree. But with other recipes you may find it works better to have half fat and half fruit puree. And note that the puree is not suitable for replacing fat in pastry. ** Baking Recipes ** Continue…