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How was it, Ramydan? I am on pins and needles here:turned: .

I've noticed that Splenda leaves less of an aftertaste if you use it in desserts with lemon or citrus. I guess the citrus masks the Splenda's tartness or something.

Here's one that is supposed to taste like Entenmann's. I've had it on my "to-try" list forever and would love to hear another review. Entenmann's Pound Cake 1/2 lb butter 2 cups powdered sugar 3 large eggs 1 2/3 cups flour 1 tablespoon lemon extract or vanilla Preheat the oven to 325...

I voted for the Phish food. I love that they make a light version of it.

Chicken With Sage & Prosciutto :chef: There's a chicken recipe I love which uses sage and prosciutto. The recipe came from Andrea Immer, a sommelier, who used this recipe as an example something great to pair with Chianti. Here's a link to the entry in my blog where I posted the recipe...

Hi All! This recipe was buried in the Taste of Thai thread, but JKath suggested I post it here. This is a quick, easy, Thai soup recipe I found on vegweb. It's not fancy, but it sure tastes good! All of the Thai flavors come together nicely for a casual and light starter. My husband is...

Green Curry Paste Hello! I'm new here and thought I'd chime in since this is such a fun topic and one I can relate to these days. I recently started cooking Thai dishes at home So far, the two ingredients that seem to remind me of Thai restaurant food are 1) coconut milk and 2) Green Curry...