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it's some what like a heavy cake doughnut . it is on the heavy side and not light and fluffy like a traditional glazed or sugar doughnut. andagi is made annually at the okinawan festival in kapiolani park in honolulu, hawaii. they squeeze the dough out
found online; posting for zwt 7-italy. *updated 10/10/13-finally made this and really enjoyed! i had very skinny asparagus so i should have decreased the cooking time. i used butter and drizzled a little olive oil on top too. i recommend using thicker
i was born and raised in the southern us, beans and cornbread are a staple here in the south, i have been eating beans ever since i was born i think, been making them longer than i can remember. there are so many ways to flavor beans and cook them. my fat
from the dairy book of british food. "this is a simple dish but one that's packed with goodness. stout gets its dark colour and bitterness from the roasted malt or barley used in its brewing. it makes a delicious gravy when used in a casserole, and a tou
found on a disney site. i modified it a bit. chose to use boxed butter and herb mashed potatoes because its quicker (could use homemade but be sure to also add milk) this is the best one ive tried yet. tons of flavour!!
this mild and flavourful dish comes from julie sahni's 1980 book, classic indian cookery. she adapted it from a dish served at the akbar india restaurant in new york city (which i think is now closed). i am posting this for some former exchange students w
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