my kids and i spend wednesdays out in the woods either hiking, biking, or letterboxing. we have to take a huge lunch with us and usually it's a japanese-style bento with onigiri, some protein item, and lots of vegies and pickles. more often than not, my kids will pick this for the protein...it's basically a french hamburger recipe that has been adapted for our bento lunches. cooking time will vary with how large your patties are. the sauce is a true basting sauce and these will not be in a soupy sort of base. the point of bentos is to make the food as fuss-free to eat as possible. the meat mixture is soft and a bit tricky to work with, but the result is a moist patty that doesn't need condiments and isn't a rubbery hard superball.
this is from saffron shores: jewish cooking from the southern mediterranean by joyce goldstein. this is a typical side dish used for passover, and there is so many different variations. it is also used on the seder plate to remind the jews of the mortar t
this chicken soup is very easy to make, and i've provided two version of the recipe for those who want to use left-over cooked chicken (ready in an hour) vs. those who want to start from scratch (using uncooked chicken, takes up to 4 hours). i create
fresh tomato, avocado, mushrooms and sprouts on grilled wheat bread topped with melted mozzarella! deeelish! i had this at a local restaurant, it seemed so simple so i decided to try it at home. i make it at least once a week now it is my favorite, i'm no
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