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By FattyFat on November 8, 2012
"I learned how to make these from my boyfriend, who grew up in the Canal Zone in Panama. They are easy to make & taste great. We eat them as an appetizer or snack before dinner or w/ lunch. They are best hot out of the skillet, sprinkled w/ salt & dipped in ketchup (Maggi ketchup is best, if you can get it), like french fries."
Prep Time: 25 mins
Total Time: 45 mins
By blucoat on February 9, 2011
"This is a great appetizer or main dish from "Kosher By Design" by Susie Fishbein. The sweetness makes it perfect for Rosh Hashanah. To make a pareve recipe, replace the chicken with 2 cans of salmon (skins and bones removed). Although this is a very easy recipe, the chicken must marinate for at least 8 hours so start this one the day before...."
Prep Time: 30 mins
Total Time: 30 mins
By Missy Wombat on March 27, 2010
"From Australian House and Garden. A wine suggestion: a white wine with tropical fruit flavours eg a Sauvignon Blanc Semillon. I've also posted the dipping sauces.Prep and cooking times are guestimates only and probably on the longer side as I am really slow at deveining prawns!"
Prep Time: 1 hrs
Total Time: 1 hrs 30 mins
By MizzNezz on February 4, 2008
By Rita~ on April 1, 2007
By Rita~ on July 3, 2006
"These Polish cookies are very time consuming to make. It's a great help to have a bunch of your favorite family members to help! They are very flavorful and rich. This recipe makes hundreds of cookies. Literally. But they are worth it in the end. The cognac can easily be omitted entirely But why bother! You can cut the kneading time down by using..."
Prep Time: 30 mins
Total Time: 31 mins