this is a fast dish to make and tastes great! my family loves it so much that i double the tofu. there is no prep time because as soon as i put my side on the stove i start cubing and chopping whatever needs to go in the wok, in the order it is listed. add more heat if you like, i can't because i'm the only one who likes it hot!
everyone knows you shouldn't eat yellow snow, but kids and grownups alike will get a kick out of making an exception in this case. this is an original recipe, developed with love to celebrate the snow on my son's january birthday! quick, easy and fun to m
found this recipe in my mother's recipe box. i don't remember her ever making it, but i have and it makes gorgeous bread! starter takes 10 days to ferment, but after this you can make bread anytime you want! traditionally, starter is given to friends an
i found this on the web, it didnt have a name attached. i decided to put the recipe up as it was written, but i made a few changes. i used 500grams of plum jam, and cut the white sugar down to 1/2 cup, it is still very sweet, and next time i might leave
this recipe uses the beef mushroom master mix posted separately. the 1st 8 ingredients for the freezer mix have been broken down to size in order to get this posted. please use recipe #107902 for actual measurements for the freezer mix. you can make this
what a perfect springtime dessert! it's filled with color and fresh fruit flavor the whole family will savor. grate about a tablespoonful of fresh orange or lemon zest and add to the crumb mixture for extra flavor. ** if using frozen rhubarb, measure
from recipe+ - saving here as we did have a bumper crop of broad beans and were about ready to harvest when the fence blew down and flattened the lot. this recipe does call for frozen broad beans and i was planning in freezing them.
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