this recipe was made at a potuck by a friend. it went over so well i decided to make it myself. well, now i get request to make it whenever there is a get together, and there are never any leftovers.
this is a different take on a traditional persian dish that i love. my sister, naomi and i came up with the recipe together. we were trying to use ingredients that would not only taste great for kids and adults alike but also follow a gluten free casein
as a child i always loved when my grandmother made her date nut bread...this recipe comes a very close second in favorite recipes from grammie...however, grammie didn't know about the food pyramid or healthy eating...i've adapted many of her recipes to in
i've made these a few times now, with different seasonings, and i think i have the technique down perfectly. the key is to freeze and thaw your tofu before you use it-- this gives it chewiness. i actually freeze all my tofu because i like it this way in
i found this wonderful recipe in a penzey's catalog and it became one of my favorites. i posted the recipe as i found it, but check the notes at the bottom as i made a few suggestions for the tweaks i've made.
i have a kid that loves panda express beijing beef. this is my best stab at it. naturally, she thinks mom's is better. what i've learned: sherry may be used in place of the ponzu, but ponzu with citrus is it. also, i used a double batch of recipe #44
i make these every year for christmas candy and every march for my uncle on his birthday! i get requests for the recipe every time i make these and always have to hide some when i take to family parties so the people who arrive late can have some too! ve
most german potato salads are made with mayo, but this one is not. it is by far better than any that i have made with mayo. you must try it! we make this to accompany recipe #112907. great for a summer party.
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