+ Follow BONELESS STUFFED CHICKEN Tag
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 343855
[Title] => Food doctor
[Summary] => Sometime ago, we bought a book entitled "Cake Doctor" by Anne Byrn (Workman Publishing, New York). It contains a collection of 150 luscious cakes and desserts with that made-fresh-from-scratch taste. The twist is that she used mixes and "doctored" them for a new taste and character. If one adopts this technique each cake becomes one’s own. Byrn initially thought mixes were "ho-hum". That was why she decided to do something about them, injecting creativity into the cakes, adding more eggs, butter, chocolates, fruits etc.
[DatePublished] => 2006-06-25 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
BONELESS STUFFED CHICKEN
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 343855
[Title] => Food doctor
[Summary] => Sometime ago, we bought a book entitled "Cake Doctor" by Anne Byrn (Workman Publishing, New York). It contains a collection of 150 luscious cakes and desserts with that made-fresh-from-scratch taste. The twist is that she used mixes and "doctored" them for a new taste and character. If one adopts this technique each cake becomes one’s own. Byrn initially thought mixes were "ho-hum". That was why she decided to do something about them, injecting creativity into the cakes, adding more eggs, butter, chocolates, fruits etc.
[DatePublished] => 2006-06-25 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
abtest
