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By kcocoangela on October 29, 2010
By French Tart on May 25, 2010
"A fabulous way of adding a bit of colour along with a crisp texture in Chinese cooking; this can be made just before you are ready to serve an Oriental meal, and is one of the nicest ways I know of dressing up the humble radish! You can use red radishes, Chinese white radish - Mooli or even black radishes for this quick pickle. Serve it as an accompaniment..."
Prep Time: 5 mins
Total Time: 5 mins
By magpie diner on April 11, 2010
"Courtesy of the original Moosewood Cookbook. Love that you can make it ahead and just pull it out of the fridge at serving time. I'm serving this at a birthday party buffet to make sure there is something substantial for vegetarians/vegans in the group.
The book recommends stuffing this salad into pita bread to make it a meal, which..."
Prep Time: 2 hrs 30 mins
Total Time: 2 hrs 30 mins
By Julesong on March 27, 2010
"This recipe is from my mother's newspaper clipping recipe collection, so I'm not quite sure when or where it actually came from... I suspect it's from the 70s. I've tweaked it here and there - it originally called for dry soybeans soaked overnight, but I love edamame and they're much more widely available now than they used to be...."
Prep Time: 40 mins
Total Time: 40 mins
By Derf on July 8, 2009
By Houmous Monster on April 11, 2006
"I hate eating plain salads. Even oil dressings I'm not keen on. When you can't eat anything else this might help. It's specifically for a local hospital's Elimination Diet (UK). It goes well on salad topped with raisins. I'm not going to kid you that this tastes fantastic, on a restricted diet nothing's going to, but my boyfriend..."
Prep Time: 10 mins
Total Time: 10 mins