Side Items Recipes (Most Popular)
Got it from allrecipies.com
link: http://allrecipes.com//Recipe/simple-guaca
mole/Detail.aspx
I have down 12 oz of cornbread. I use a large cast iron skillet. If it is not 12 oz. let me know.
I used my bread knife to cut my loaf and I got 18 slices. This recipe came from Tasty Vegan Delights (Gloria Lawson & Debbi Puffer). It was very easy to put together and the results are tasty.
Freshly dug, true “new” potatoes are so creamy and flavorful they hardly need any additional ingredients to make them spectacular. Here we tumble them with a bit of butter, tangy yogurt, scallions and just-chopped fresh parsley. If new potatoes are not available, use any small red potatoes.
When I first tried this salad, I was not very impressed. It just tasted a bit off and the flavour wasn’t what I expected after using so many wonderful seasonings. I read the original recipe and I realized that it said to let the salad stand for about 30 minutes to let the flavours develop! Ah, this made sense. And you know what? It rocked my world after letting it stand for about 30-40 minutes and it was even better several hours later when I had it with dinner. It was a bit sweet, a bit tangy, a bit spicy, and a bit garlicky. Somehow it just worked for me. I really had a kick to my step after eating this! I enjoyed it with an Ezekiel English muffin with hummus.
These end up as cute little triangle biscuits that are a bit crisp on the outside and melt in your mouth goodness on the inside. No need to add butter to these biscuits upon serving!