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By Derf on March 18, 2007
By Gandalf The White on July 2, 2009
"This recipe comes from "Simply Seafood", a magazine published in Seattle in the late 70's-early 90's. Sadly, no longer in existence, it was one of the best sources of fish & seafood recipes, as well as the state of the fish industry.
I've been unable to find a similar authentic recipe in any of my cookbooks,..."
Prep Time: 10 mins
Total Time: 1 hrs
By blucoat on May 30, 2010
"This is a really delicious sweet and peppery kugel. This is traditional, pareve kugel recipe from Joan Nathan's “Foods of Israel Today” cookbook. Supposedly this version originated in Jerusalem with followers of the Vilna Gaon. For a faster version, you can make this in a 9x13-inch baking dish and cook uncovered for 1 hour."
Prep Time: 30 mins
Total Time: 1 hrs 30 mins