from the iowa egg council. the combination of the veggies, eggs and seasonings is really good plus it is a lower fat than the other egg salad recipes i have plus, i love the crunchy texture.
this is a delicious dessert but you may want to cut back a bit on the cardamom if you are not used to the flavor. to serve firnee in the traditional manner, the pudding should be poured into two plates, decorat with the pistachio nuts and cut into wedges.
family fave adapted from gh best recipes 1998. this is great with fish, the vinaigrette complements any mild white fish, too. also a good, quick make-ahead dish for a dinner party, it will keep in the fridge for a couple hours. also doubles or triples
eta: help! i need help developing this recipe. i made it but the sauce needs help. any chefs out there willing to help me with stronger sauce ideas? something needs to balance the sweetness of the dates a bit more. maybe a denser balsamic-based sauce?
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