I had Japanese potato salad for the first time a few weeks back at a Zaar luncheon held at a Japanese Tea Garden. I liked it so much that I had to come home and look it up online. I learned that although potatoes weren't a part of traditional Japanese cuisine, potato salad has since become a daily fixture in Japanese lunch boxes. Japanese potato salad is creamy and non-acidic, no vinegar and no pickles here. This recipe is from justhungry.com, tweaked a bit by me to resemble what I had at the Tea Garden. Posted for Zaar World Tour. Time doesn't include cooling time. By the way, we enjoyed lunch so much we forgot to check out the garden :lol:
Another old family recipe. My great grandparents had a pecan ranch down in Texas until the Depression hit, so pecans have been popular in our family for a long time. This recipe is the culmination of a century of pecan pie baking and tasting!
This is our family recipe for whipped cream. I'm surprised it's not already on Zaar. You'll want to use chilled whipping cream, and as a couple of the reviewers pointed out, chill the bowl and beaters too if possible. If you have a kitchenaide mixer, use your wire beater, not the paddle.
Embarrassing because it's so easy and because it's definitely not diet food! The first time I made it, my husband, son and I ate it all up and didn't leave any for our daughter who was late, another reason to be embarrassed...
The holy grail of chocolate frosting! The secret is the cream cheese. I actually don't like cream cheese, but you can't taste the cream cheese in the frosting. The cream cheese somehow adds just the right touch to the chocolate flavor.
I found this on a Canadian restaurant recipe site and had to post it. It's been my favorite sandwich since I was a kid, so I couldn't believe it wasn't already posted on Zaar. Perfect way to use up leftover baked beans too. Interestingly, the article said that canned baked beans were illegal to import into Canada until after the Second World War because of the ratio of beans to tomato sauce Who knew!
Posted for ZWT, but I haven't made it yet. The recipe didn't specify amounts on the spices, but I would guess between 1/8 - 1/2 teaspoon of each, then more to taste later if needed. Also, I guessed on the servings and the time, and I didn't include the marinating time in the time requirements.
I made this last night for guests and everyone loved it. I didn't include the marinating time, but it's best to let the chicken marinate all day in the buttermilk. I buy the walnuts already finely diced, but if you are going to chop them yourself, they need to be very fine but not ground. Inspired by PaulaG's recipe #137096.