VanEats: Recipes

Baking Bread

Barb Wong — Tue, 04 Dec 2007 01:29:07 GMT

I can't remember the last time I bought a loaf of "regular" bread. "Regular" bread meaning a loaf of whole wheat or multigrain sandwich bread. Over the last few months I've been experimenting with different whole wheat bread recipes and have come up with one that I'm happy with.

This loaf is pretty basic: whole wheat and unbleached flours, yeast, butter, honey, water, salt. The variations are limitless: vary the proportion of whole wheat to unbleached flours, throw in other flour or grains, seeds or nuts.

I've found that yeast is very forgiving. If I'm proofing the dough and don't have time to shape it, I'll quickly punch it down and come back to it later. I love the idea that the bread making process fits into our household rhythm.

Ensaymada

Barb Wong — Mon, 16 Apr 2007 04:24:54 GMT

Lately I've been wanting to explore Junior's Filipino heritage. What better way to learn about a culture than through its food? I started to research different ensaymada recipes and came up with one that I like. Although the rising times seem long, the extra time for the yeast to ferment results in a rich flavour that complements the eggy flavour of the dough and the sweet-savoury topping.

Because the recipe makes a large amount, I've also included instructions for freezing and baking individual ensaymada.

Make Bread Not War

Barb Wong — Mon, 05 Mar 2007 05:08:28 GMT

In my spare time (ha!) I've been baking bread. I had been looking for a slow rise bread that would work with the rhythms of our household. Something that was flexible enough to mix and set aside for a few hours or even a few days.

I came across a recipe from Homebaking by Alford and Duguid for a simple loaf that starts with a biga, a yeast, flour, water mixture that ferments from 12 hours up to several days. As the yeast grows and ferments slowly, the mixture develops a rich yeasty flavour.

I've experimented with the addition of various amounts of whole wheat flour and rising times and the loaves turn out with crisp crusts, soft springy texture and great yeast flavour.

Best of all, it doesn't take much time out of my day to mix the different stages, rise and bake. It's all a good learning experience for Junior too (math, science, using the 5 senses...).

FoodLikeThat.com - submit your recipes and make money

Roland Tanglao — Sun, 28 Jan 2007 05:18:28 GMT

Fellow Bryght guy, Boris Mann, has started, Food Like That, a new recipe site where you can make some money by submitting your recipes. Check it out and make some money OR just enjoy the recipes!

QUOTE

Food Like That is a new kind of recipe sharing site. It's designed to rank highly in Google. When people find your recipe, and click on the ads on your recipe page, we share the revenue with you.

But that's not really the cool part. The cool part is that it helps you find more food you like. Do you like dishes with eggs? You'll probably like quiche or maybe a frittata.

Food Like That: it's like Last.FM for your mouth.

END QUOTE

Holiday Bake-it-yourself

Barb Wong — Sun, 31 Dec 2006 21:14:24 GMT

This year I didn't have the energy to do my usual Christmas baking (8 dozen each of 6 to 8 varieties of cookies). So for gifts I made a few different appetizers, froze them and packaged them up in lovely boxes with charming labels. I made lamb sausage rolls based on a recipe I found in the Canadian Living Holiday Baking guide, Turkish spinach and feta sigaras and mushroom almond turnovers (recipes to follow!)

These were a hit and were much less labour intensive!

Savoury Pie Crust

Barb Wong — Fri, 06 Jan 2006 20:59:05 GMT

I love savoury pies. When I made tourtiere at Christmas, I finally realized that making savoury pies isn't such a big production after all and I should make them more often. This savoury pie crust is hardy yet flaky and would suit a variety of fillings especially those flavoured with herbs.

Luscious Chocolate Mousse

Barb Wong — Fri, 06 Jan 2006 04:07:56 GMT

January probably isn't the best time to post a recipe for a rich, luscious chocolate mousse as a lot of us are trying to work off all the goodies consumed during the holidays. But I made this mousse for dessert for Christmas and it's a winner. Not overly sweet, terribly rich. Super easy. Because this mousse is fairly firm, it would also make a good filling for a genoise roll or a chocolate sponge cake.

Homemade Graham Crackers

Barb Wong — Mon, 31 Oct 2005 03:50:52 GMT

Junior has gotten tired of store bought crackers and biscuits and I'm picky about buying only organic or healthier ones. So I've resorted to baking them for him. Here's my recipe for graham crackers.

The dough mixes up quickly and it's easy to roll it thin. The crackers bake up light and crisp and taste much better than store bought ones we've tried. Our little taste tester approves of them as he keeps asking for more. They actually go nicely with a cheese plate too, well maybe the square or round ones instead of the cat and car shaped ones!

Spiced Poached Pears

Barb Wong — Fri, 07 Oct 2005 01:09:35 GMT

Now that life is busier than ever, I do as much cooking ahead of time as I can. With Thanksgiving just a few days away, I'm prepping what I can in the days leading up to the big feast.

I'm serving slices of spiced poached pears to accompany pumpkin cheesecake. The pears can be made 4 or 5 days ahead of time and actually taste better if they have time to mingle with the spices. Instead of poaching the pears whole, I poached them in halves since I'll be slicing them anyway.

The pears would be lovely served simply with a nice creme anglaise or a scoop of good vanilla ice cream and sprinkled with some minced crystalized ginger.

Caribbean Rum Cake

Barb Wong — Tue, 18 Oct 2005 21:39:43 GMT

Just as fall and harvest celebrations are winding down, it's time to start thinking about holiday baking. For the last couple of years I've been meaning to post my recipe for Caribbean rum cake, a lovely substitute to British style fruit cake.

Instead of fluorescent green and red cherries and other petrified fruit, this cake is made with dried fruit that's soaked in port and rum, then ground up and baked into a dense moist cake. Of course it's soaked in rum and port and aged before enjoying.

Chicken and Eggs in Miso Sauce

Barb Wong — Tue, 27 Sep 2005 04:30:38 GMT

I met my friend Eriko at a mom and baby group over a year ago when our kids were just infants. Now that our boys are toddlers it's really fun to share ideas about what we're feeding them.

Eriko gave me this recipe for chicken and eggs in miso sauce that's both tasty and kid-friendly. The chicken can be substituted with other meats and is particularly delicious with fish.

This dish reminds me of the homey and hearty ones that I love at Guu and other izakayas. Hopefully Eriko will teach me other great homestyle dishes!

I want my Pot-au-feu

Roland Tanglao — Thu, 01 Sep 2005 06:29:00 GMT

Read the whole thing. Mmmm. Can't wait for winter to try this out!

From Le Pot-au-feu.:

QUOTE

As ubiquitous as pot-au-feu once was on the French dinner table, it may rapidly be turning into a gastronomic curiosity. Once the common evening repas of the French middle class, today a meal of pot-au-feu is a novelty. In this era of take-out food and frozen meals, preparing a dinner that requires a substantial portion of the day to cook seems anachronistic. Once ideally suited to cooking on the residual heat of the iron stove still hot from preparation of the midday meal, pot-au-feu requires too much attention for modern lives in modern times.

UNQUOTE

[SaabKen] French sausages and beans

SaabKen — Thu, 10 Feb 2005 05:40:59 GMT

[ROLAND's NOTE: Thanks Ken!]

Following on Roland's blip about Oyama's spicy lamb sausage, here's my recipe for a quick & easy "wieners and beans" dish a la Provence:

Sausage(s) of your choice - (I use spicy italian or lamb bought from Choices, but any raw and in casing types will do)
White navy beans - (1-1/2 cans, half drained, keep about 1 cup liquid)
White or red onion - (half of a med size)
Rosemary - two twigs
Red wine - 1 cup
Aged balsamic vinegar - approx 2 tbsp or to taste
Water or stock - approx 3 cups

1) Cut onion into large crescents each about 2" long. Sautee with olive oil until browned/caralemlized. Set aside.
2) Cut sausages into 1" pieces, then brown. Add just a bit of red wine into hot pan slowly to deglaze, then add remaining wine.
3) Add white beans and cook for about a minute, then add balsamic vinegar and the drained liquid from the beans. Season with salt & ground pepper. Add rosemary twigs.
4) Add water/stock until top of liquid almost covers the mixture. Bring to boil then turn down to slow simmer. Put onions back in.
5) Simmer with lid slightly open for about 20 mins to 1 hr depending on how much time you have, with a few stirrings, tastings and seasonings in between.

Serve like a thick soup into large soup dish or bowl. Drizzle with olive oil and more cracked pepper. Add a slice of crusty baguette on top and you have great hearty savoury meal that's cheap and good for you

Bon appetit

Cool Thai Cooking lesson at eGullet

Roland Tanglao — Fri, 21 Jan 2005 06:36:44 GMT

REPOSTING because Manila ate my post :-( !

eGullet is the best of all possible worlds and the worst of all possible worlds. It's the best because there's tons of great food related writing, reviews and writing. It's the worst because there is so much material that it's impossible to follow. To put my RSS advocate hat on, if there were RSS feeds, I think it would be easier to follow.

But I digress; I just rely on other people who do have RSS to find the best stuff. Like Andrea (thanks!), for example, who found this awesome Thai cooking lesson which led me to the mamster's web page with links to his Thai (and other cuisine) cooking columns.

Boris's Königsberger Klopse

Roland Tanglao — Wed, 22 Dec 2004 04:33:38 GMT

I really enjoy German food; like Filipino food it will never have the broad appeal of Italian, Chinese, etc. but if you look beyond the stereotypes there's lots of great dishes.

Two weeks ago, I was privileged enough to try Boris's Königsberger Klopse which is delicious, perfect winter food. My blurry picture doesn't really do it justice. Check it out! Best served with a delicious German beer (All German beer *is* great and has universal appeal; if you like beer go beyond the Becks and try as many regional beers as you can!)

Zak's Chinese Market Butter Chicken Recipe

Roland Tanglao — Thu, 02 Dec 2004 07:20:10 GMT

Mmm. Zak promises that it he will cook his excellent sounding Chinese Market Butter Chicken for us some day. I am patiently waiting, Zak!

If you have a recipe, you love, please let us know and we will post or link to it here!

Thanksgiving Turkey Tips

Roland Tanglao — Mon, 11 Oct 2004 06:48:23 GMT

Monday is Canadian Thanksgiving! Happy Thanksgiving everybody.

Most people I know have their Thanksgiving dinner on Sunday rather than Monday but for those who are having it on Monday, here are some tips on baking a turkey:

Barb's Mom's High Heat Roast Turkey - Mmmm, I have had this for 4 years now and every year it's great. Tender juicy white and brown meat!
Martha Stewart's Roast Turkey as recommended by our very own SaabKen

Cooking for Engineers

Roland Tanglao — Sat, 11 Sep 2004 05:01:23 GMT

Cooking for Engineers has a very cool (albeit somewhat geeky) visual way of diagramming recipes. Check it out.

James Liu's Hand Made Potsticker Recipe

Roland Tanglao — Fri, 20 Aug 2004 07:30:53 GMT

[via Tim Bray] - Cool illustrated potsticker recipe (one of my fav things in the world) from James C. Liu!

Lamb Tagine

Barb Wong — Sun, 25 Jan 2004 22:33:44 GMT

Another dish that I made for Kerrie's birthday was lamb tagine.

Gung Haggis Fat Choy Recipes from City Cooks

Roland Tanglao — Fri, 23 Jan 2004 05:41:13 GMT

Check out the GungHaggisFatChoy recipes for Stuffed Haggis Tofu, Haggis Wonton Soup and Haggis Spring Rolls over at the GungHaggisFatChoy blog. Mmm. Can't wait for Saturday and Sunday's GungHaggisFatChoy dinners!

Chicken with Green Olives and Preserved Lemon

Barb Wong — Tue, 20 Jan 2004 05:18:23 GMT

On the weekend we celebrated Kerrie's birthday with a homecooked Moroccan meal. One of our dishes was chicken with green olives and preserved lemon.

We had to shop around a bit to find Moroccan preserved lemons and finally found some at Gourmet Warehouse. Although preserved lemon can be omitted from the recipe, it adds a very unique, slightly bitter-tart flavour to the dish that we loved.

Chocolate Griddle Cakes

Barb Wong — Tue, 13 Jan 2004 06:18:24 GMT

On the weekend I tried out this recipe for chocolate griddle cakes from Epicurious. Instead of serving them with chocolate sauce as per the recipe, I served them with sour cherries in a light syrup and vanilla yogurt for afternoon tea.

The griddle cakes had a lovely intense chocolate flavour. I found the texture a bit heavy, although I had already increased the leavening. I also cooked them at a lower temperature for a much longer time than was recommended. Next time I will add a bit more baking soda or baking powder to lighten them up a bit.

Overall I'm pleased with finding a luscious chocolate recipe that doesn't require baking.

Raisin Bread from HomeBaking

Barb Wong — Thu, 08 Jan 2004 06:31:10 GMT

Roland loves raisin bread. At the grocery store the other day I was just about to pick up a loaf for him when I figured that I probably have a good recipe for raisin bread that would be healthier and tastier than a store bought loaf.

I flipped through HomeBaking and found a recipe for Helen's Special Raisin Bread and decided to give it a try. Not a hard decision, as the recipe (like all the recipes in HomeBaking) is written in a friendly, empowering and inspiring tone.

The raisin bread turned out fabulously: soft, compact yet fluffy texture, nice flavour, pale golden colour, a good swirl of raisins. I improvised and added more raisins and a sprinkle of cinnamon. Next time I'll try to cram in even more raisins. I already have an order from my mum for my next batch...a definite keeper of a recipe!

Look out for a review of HomeBaking in the near future.

Check out these photos of the finished bread:

Pumpkin Roll Cake

Barb Wong — Mon, 17 Nov 2003 03:14:21 GMT

For a Halloween celebration we went to, I wanted to make something with pumpkin that had traditional pumpkin pie flavour but was a bit different. I ended up making a simple yet delicious pumpkin roll cake.

To make the cake, I pretty much followed the instructions but I lined the pan as directed in this buche de noel recipe.

For the filling, I just used Oetker Whip It to stabilize the cream and I added finely chopped crystallized ginger for a sophisticated taste.

Asian Online Recipes

Roland Tanglao — Tue, 04 Nov 2003 03:14:26 GMT

Like Bad Girl Chocolates, Asian Online Recipes needs an RSS file to keep track of updates to the site without the spam concerns and problems inherent in email mailing lists. Otherwise, how can a foodie keep up to date with their many excellent sounding recipes such as Filipino Sour Beef Soup and Cambodian Spicy Chicken?

For future reference, I've added Asian Online Recipes to the Recipes -> Commercial Sites sub directory of our Vancouver food-related website directory. Check them out!

Brownie Pudding

Barb Wong — Sun, 02 Nov 2003 18:18:43 GMT

A while back I pointed to a recipe for brownie pudding in the Globe and Mail. Unfortunately, the Globe's recipes are not permanent links! Luckily, I e-mailed the recipe to myself and here it is. Enjoy!

Tara's Dutch Apple Pie

Roland Tanglao — Wed, 29 Oct 2003 06:57:11 GMT

You'll definitely eat well (or "Eet smakelijk" as Tara translated from Dutch) if you cook Tara's Dutch Apple Pie. Check it out! It's a great way to use those apples from the recent UBC Apple Festival.

Banana Bread

Barb Wong — Sun, 26 Oct 2003 16:29:54 GMT

Here's another great recipe for those overripe bananas. The recipe makes 2 loaves, so there's plenty for freezing or sharing.

Turkey Credits

Barb Wong — Sun, 19 Oct 2003 00:47:37 GMT

This Thanksgiving a few friends made roast turkey using our recipe. They all got rave reviews from family and friends and I got a lot of thanks for posting the recipe.

Actually, full credits go to my mum, Betty, for coming up with the recipe!! She devised the high heat, moist method that ensures a juicy turkey in half the usual time. So thanks for the turkey, Mum, and thanks for your great cooking, culinary ideas and all your other recipes!

Bean and Sausage Stew

Barb Wong — Wed, 01 Oct 2003 03:25:37 GMT

Now that evenings are getting nippy, I'm ready to say good-bye to summer's lighter fare and hello to hearty, soul warming dishes of autumn. With that in mind, my friend Anna and I popped by Oyama Sausage on the weekend to pick up a few different sausages for a stew.

We got some very timely advice when we told the owner what our plans were. He recommended a stew of white kidney beans, tomatoes and sausages. It sounded irresistible so we bought some smoked pork chops, kolbassa and a dry beef sausage mildly flavoured with cumin (I can't remember the name).

To make our stew, I browned some onion and garlic then deglazed the pan with white wine. I threw in some diced carrots, tomatoes and a can of drained white kidney beans. After the mixture began to simmer, I added 2 sprigs of rosemary and the chopped meats. I then simmered it very gently for a while. Just before serving, I stirred in some cavolo nero and seasoned with pepper.

Welcome to Autumn!

Bran Muffins

Barb Wong — Tue, 30 Sep 2003 04:12:43 GMT

We can all use a little more fibre in our lives. Here's my recipe for a basic bran muffin. They're supermoist yet don't call for much oil. Of course you can vary the dried fruit: I like a combination of raisins and chopped pitted dates.

Basic Granola

Barb Wong — Thu, 28 Aug 2003 17:44:25 GMT

Recently I've been trying creative ways to eat more yogurt. So far my favourite way is to have yogurt with fresh local berries and homemade granola. Here's my basic recipe for granola. Of course there are a 101 different variations! One can use different types of nuts and seeds, add different fruit.

This recipe is not very sweet as the dried fruit adds a lot of sweetness. If you prefer a sweeter granola, double the honey and the sugar.

Toni's Pistachio Ice Cream & Coconut Sorbet

Barb Wong — Tue, 29 Jul 2003 04:22:04 GMT

For Roland's birthday, Toni and Kerrie made chinese hot pot for us. For dessert, Toni served a wonderful duo of pistachio ice cream and coconut sorbet and shares her recipes.

The pistachio ice cream could possibly be the best I've ever had! Excellent texture and rich with ground pistachios. The coconut sorbet was a smooth, cool tropical treat! Thanks for the recipes, Toni!

Cherry Pie with Coconut Crumb Topping

Barb Wong — Sat, 12 Jul 2003 19:37:48 GMT

Cherry season is upon us! To make the best of the season, I baked a cherry pie, since Roland isn't fond of eating cherries straight. This pie is topped with a coconut crumb topping that complements the cherries. Delicious!

Spaghetti and Meatballs

Barb Wong — Sun, 08 Jun 2003 19:46:14 GMT

When I was growing up, we rarely ate spaghetti and meatballs. Any time my folks made spaghetti, they served it with meatsauce.

This is my version of spaghetti and meatballs. I made this in Hamilton for Roland's family as it is one of our brother-in-law's favourite dishes. It turned out to be a hit with our 5 year old nephew, Ethan, who ate 3 golfball sized meatballs and 2 servings of spaghetti!

Ryan's Forest Mushroom Broth

Roland Tanglao — Wed, 09 Apr 2003 05:24:28 GMT

One of the many highlights of Ryan's recent Best of British Chef's Table at Dubrulle's Pavilion in Stanley Park was his Forest Mushroom Broth.

Luckily, Ryan gave us the recipe! Check it!

Brownie Pudding

Barb Wong — Thu, 03 Apr 2003 05:30:00 GMT

For the last 2 days, I've been hankering for something chocolate. Odd for me, since I'm not at all a chocoholic. And I wonder if my craving is due to this recipe for brownie pudding from Lucy Waverman's column in the Globe and Mail this past Saturday.

Luckily I had all the ingredients to whip this up tonight. The description of the recipe made me reminisce about the packaged pudding cakes my parents used to buy where you would mix the cake package with water, spread it in a pan, sprinkle the sauce powder evenly on top, then pour boiling water over all of it and bake.

Of course the brownie pudding turned out far better than any packages ever did!! The brownie layer sits upon a thick, rich pudding. The dessert is dark, very chocolatey and not too sweet. Because it's so rich, this recipe makes more servings (probably 6 to 8) than what the recipe says, especially if you top it with ice cream.

I used Dutch processed cocoa instead of non-alkalized cocoa and I baked it for 40 minutes. We ate this right out of the oven so that the pudding stayed liquid. We'll eat the leftovers tomorrow and see what the texture is like.

Baklava from John's Jottings

Roland Tanglao — Sun, 30 Mar 2003 01:22:47 GMT

Quick Swedish Rye Bread

Barb Wong — Thu, 27 Mar 2003 06:49:21 GMT

I was leafing through the latest issue of Canadian House and Home and was delighted to read that Naomi Duguid and Jeffrey Alford will be releasing a new book in the fall called, Home Made: Sweet and Savory Baking from Around the World! Their other books, Seductions of Rice, Flatbreads and Flavours and Hot Sour Salty Sweet, are among my favourite cookbooks.

I tried out their recipe for Quick Swedish Rye Bread. It's incredibly easy to make and has a fine, cakelike texture. The bread is moist and holds up well to slicing thinly. I decreased the cumin to 1/3 of the recipe and might substitute caraway seeds next time.

Blitzen Break Bircher Muesli

Roland Tanglao — Wed, 26 Mar 2003 06:38:45 GMT

Everyday Cocoa Cake

Barb Wong — Wed, 26 Feb 2003 06:17:08 GMT

On the weekend I made this cocoa cake for Roland's monthly chocolate fix.

I baked the cake in a 10" bundt pan and it turned out dark and moist, unlike some of the reviews on the Gourmet website. My theory about this moist result is that the cake bakes faster in a hollow-centred pan (such as a bundt pan) than a 9" cake pan and doesn't dry out.

Ginger Jalapeno Ricecakes

Barb Wong — Sat, 01 Mar 2003 06:42:47 GMT

I have a bit of a love-hate relationship with Martha Stewart: I love how she sources out "good things" and re-packages them or markets them and makes things look like they're her idea. I hate how she treats her staff and how she takes a lot of credit for their work!

Anyway...this is my version of Martha's ginger jalapeno ricecakes. I made them for an appy party and topped them with cilantro lime mayonnaise and spicy grilled swordfish. Almost any asian flavoured topping would go well.

The ricecakes can also be made into larger patties and served as an accompaniment to a main course.

Mama's Banana-almond-chocolate Muffins

Roland Tanglao — Thu, 13 Feb 2003 15:36:58 GMT

This recipe for banana almond chocolate muffins from Scott in Germany looks great! I wonder if there will be any adjustment necessary since the general purpose flour in Germany in my experience is slightly different from Canadian and American general purpose flour.

One of us will try this recipe and post a follow up!

Coq au Vin with White Wine!?!

Roland Tanglao — Wed, 12 Feb 2003 06:42:58 GMT

Coq au Vin made with White wine is a nice variation on a French classic (via Struggle in a Bungalow Kitchen).

Tres Leches Cake

Barb Wong — Wed, 29 Jan 2003 05:39:01 GMT

On the weekend we cooked a Mexican meal to celebrate Kerrie's birthday. I made tortilla soup, chicken mole, jicama sprinkled with lime juice and a chile-lime seasoning we bought in Mexico, an orange, onion, avocado salad and rice. For dessert we had tres leches cake.

The cake is best made a day ahead so it has time to soak up the luscious, milky syrup. If you have extra syrup, you can drizzle it onto the individual serving plate. For an extra decadent touch, top each serving with a dollop of whipped cream and garnish with fresh fruit.

Split Pea Coconut Pudding

Barb Wong — Tue, 28 Jan 2003 03:12:41 GMT

For Chinese New Year I want to make a few traditional Chinese desserts. Out of the blue I remembered this split pea coconut pudding my mum used to make. When I was a kid, I used to pick out all the yellow split peas and just eat the creamy coconut pudding!!

I made the pudding this weekend and mum's recipe is just as delicious as I remember. And now I actually enjoy the nice texture and colour contrast the split peas lend to the pudding. The texture of the pudding is firm and more like a jelly than a pudding. Traditionally, it's cut into squares or set in various mold shapes.

If yellow split peas aren't appealing, you can substitute cooked adzuki beans or omit the peas all together.

Chicken Sage Bundles

Barb Wong — Tue, 21 Jan 2003 04:31:10 GMT

On the weekend we had our friends David and Jeanne over for appetizers. I made these simple chicken sage bundles. Sage and pancetta are classic Tuscan flavours that give this dish a hearty, earthy tone. As the pancetta cooks, it turns translucent, revealing the beautiful sage leaf.

If you don't like sage, you can substitute it with tender sprigs of rosemary. Also, when seasoning the chicken, check the saltiness of the pancetta first: use less salt if the pancetta tastes salty.

Here's a photo:

Banana Nutella Crepes

Barb Wong — Sun, 12 Jan 2003 05:04:33 GMT

Our friend Gloria is in town and I wanted to make a non-baked dessert for our afternoon tea. I also wanted to use ingredients I already have around the house.

I decided to make crepes filled with bananas, nutella and toasted pecans. The dessert reminded me of some of the crepes we've had at new creperies that are popping up around town. The crepes were a hit for the adults as well as Glo's 14 month old baby, Ezra!

RecipeSource.com

Roland Tanglao — Sat, 11 Jan 2003 01:43:46 GMT

"RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet".

An excellently organized and comprehensive archive of recipes. Check it!