ggs, mayonnaise, oil, buttermilk, red food coloring and vanilla. Stir in
Stir-Fry Tofu (to remove excess water, do not brown) set aside.
Stir-Fry Garlic, Celery, Carrots and Okra, then ....
Add Cabbage, Mushrooms, and Baby Corn (halved).
Return Tofu and mix.
Add Hot Vinegar to taste.
y adding red and yellow food coloring to the water to
ell. Stir together buttermilk and food color. Mix flour, cocoa and
oup packet (found in international food section) to taste I like
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Cut the angel food cake horizontally approximately two inches
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Mix all together and refrigerate overnight.
Delicious with veggies and/or potato chips!
n the container of a food processor; pulse several times to
reos for the crust (a food processor works wonders).
Reserve
Cut cauliflower (including stems) into chunks. Microwave in a covered dish for 8 minutes.
Combine all ingredients in bowl of food processor and blend to desired consistency (don't forget to scrape down the sides).
Sit down to a big bowl of warm, creamy, delicious comfort food that won't ruin your healthy diet!
Slice cake into three layers.
Combine whipped cream, sugar, cocoa and vanilla.
Spread on each layer to make a three layered cake; use all the topping and sprinkle the sliced almonds on the top.
Refrigerate before serving.
Delicious.
Blend limeade and condensed milk together. Fold in Cool Whip. Pour into 2 graham cracker pie crusts. Chill.
Top with Cool Whip and chill again.
(If you want to reduce calories, use lite cool whip and fat free sweetened condensed milk.) This pie is so easy, yet so delicious.
Prepare cake mix according to package directions.
Cool and cut cake into 2 layers.
Combine all remaining ingredients, except pie filling.
Frost cake with mixture.
Top frosted cake with pie filling.
Grease and flour three 8-inch pans.
Preheat oven to 350\u00b0. Beat eggs and cocoa into cake mix.
Add butter.
Stir in buttermilk until smooth.
Add food coloring.
Mix well until blended.
Divide batter among pans and bake until tops spring back when touched and cake shrinks from sides of pans.
Bakes in 20 to 30 minutes.
Fill baked pie crust with 1 quart unsweetened strawberries. Boil water, sugar, lemon juice and cornstarch until clear.
Add strawberry jello and red food coloring; cool.
Pour over the strawberries.
Spread whipped cream or Cool Whip on top.
Decorate with berries.
Tear cake into very small pieces.
Mix sugar, milk and cream cheese thoroughly.
Add Cool Whip and mix well.
Add cake, a little at a time and fold into cream cheese and topping mixture. Pat into large 13 x 9-inch dish.
Cover with 2 cans pie filling of your choice.
Also delicious with fresh strawberries or peaches. Cool and serve.
vanilla, almond extract, and red food coloring.
In a large
In large mixing bowl, cream shortening and sugar together. Add eggs, one at a time, beating well after each addition.
Beat in cocoa and red food coloring.
Sift together flour and salt. Add alternately with buttermilk to creamed mixture.
Sprinkle soda over batter; pour vinegar and vanilla over batter and stir until well blended.