from july 2007 issue of cooking light
this is a popular snack in china and japan. the buns are great right out of the steamer and can also be saved in the fridge for several days and reheated or eaten cool. extra azuki paste can refrigerated for about a week, frozen, or used as a spread.
the next time you make mashed potatoes make a 2 cups extra and put that 2 cups away before adding the milk and butter to the rest. you can even freeze the 2 cups that you saved. that way your all set to make this delicious side dish when ever you want to.
this recipe sounded really different and good. it's the centerpiece of bhg.com's "new traditions thanksgiving dinner." to accompany the turkey, bhg.com suggests you whip up some cranberry barbeque sauce, which i have also posted. just look up "cranber
after trying lazyme's recipe #270197 my husband came up with this drink. it tastes just like a green apple! this makes 1 big drink. if you are serving in a highball glass you'll want to halve the recipe.
if you want to give this a fancy name , call it crustless quiche. for a vegetarian version of this satisfying family supper, simply omit the canadian bacon. note: to make ahead; prepare through step 4. cover and refrigerate for up to 8 hours or overnight.
i have revised this recipe. cooks have told me it has been too juicy. when it is time to fill a pie shell,(if you desire) you can peel two apples and add sliced apples to this filling or raisins and nuts if you wish.sprinkle 1/4 cups flour and 8 dots of
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