Delicious little diamonds of tangy almond delight! Easy to make and very much appreciated by all. Perfect for Eid celebrations or any special (or not so special!) ocassion. I also make these using a mix of desiccated coconut & ground almonds – 150g ground almonds + 200g desiccated coconut. You can freeze these and then put the syrup and icing sugar on later. I like to make a few things in advance so I’m not cooking 24/7 just before Eid etc.
‘Zrodiya Mcharmla’ also known as ‘Carottes au vinaigre’ is a very famous carrot dish in Algeria. This is actually delicious & isn’t hard to make…beautiful with roast chicken! For a change to the carrots, you can also use courgette / zucchini or potato in its place.
I almost didn’t want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a “pocket,” then I slide my thumbs in and work the membrane off from the center outward to the ends.
To me Fannie Farmer’s recipe is the only “real” Macaroni & Cheese. It’s from my 1946 edition of “Fannie Farmer’s Boston Cooking School Cookbook”. With time on it’s side – this recipe is hands down the best for traditional, homemade baked macaroni & cheese – comfort food. Please Note: If you use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH!
Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas — Hope you give them a try!
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