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When you get the veggie platter at an Ethipian restaurant and there's the side of cabbage... well, this is as close as I have gotten to recreating it at home.
When you get the veggie platter at an Ethipian restaurant and there's the side of cabbage... well, this is as close as I have gotten to recreating it at home.
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You'll probably eat it all by yourself.
You'll probably eat it all by yourself.
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Make this broiled pluots with zabaglione, also known as sabayon, recipe with wine, sugar, and eggs for a rustic summer dessert. The easy recipe only uses four...
Make this broiled pluots with zabaglione, also known as sabayon, recipe with wine, sugar, and eggs for a rustic summer dessert. The easy recipe only uses four...
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Layer upon layer of custard, cookies, cream, and fruit.
Layer upon layer of custard, cookies, cream, and fruit.
cooking.nytimes.com
The key to success with angel food cake is not overbeating the egg whites, which means you should never go above medium speed, and the peaks should fold over when you lift them with a spatula or beaters If the meringue is too stiff, the cake will not maintain its height once baked You should be able to pour the batter into the pan
The key to success with angel food cake is not overbeating the egg whites, which means you should never go above medium speed, and the peaks should fold over when you lift them with a spatula or beaters If the meringue is too stiff, the cake will not maintain its height once baked You should be able to pour the batter into the pan
Ingredients:
pastry flour, superfine sugar, salt, egg whites, lemon juice, cream of tartar, vanilla, almond extract, lemon, nectarines, plums, honey, sugar, thyme