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an aromatic persian spice blend which is good added to stews and pulses. this recipe is from " a taste of persia" by najmieh batmanglij. the author suggests adding the rose petals to the ground spices. after trying both ways, i prefer to whizz them in t
my friend jane gave me this recipe. it's a sure-fire hit at potlucks and picnics. really easy to make, and keeps well. if i know it (or leftovers) will have to wait in the fridge for more than a day, i skip the mushrooms.
this is my go-to sauce for our friday night "pizza night". very quick and easy to throw together and no cooking involved. the boiling water used in this recipe helps the flavors meld quickly without needing to simmer for any length of time.
if you're like me, you'll know the best part of the baked potato is the skin, which is why i like to spice mine up a bit. this is a really easy way to add a bit more flavour, and because potatoes are so versatile you can try all kinds of different spice c
found at cdkitchen.com submitted there by kandi i wanted to get nutritional values for this recipe, so i am posting it here. my contribution is the directions for making without a bread machine. i'm making it right now.
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