I found this recipe on an authentic Tibetan site. This is one of my favorites,
as it's got lots of meat! Great as a side dish for almost anything.
tip: put cabbage leaves on the bottom of the pan before steaming, so as not to stick. If you have a steamer just lightly oil before steaming.
This pie crust is delicious for all pies. with all the butter in it,
this crust always bakes perfectly, and is never tough. i got this from my
Grandmother. The secret to this flaky, buttery soft pie crust is all in the margarine.
This punch is guaranteed to be a welcome addition to any party! with it's spicy cinnamon, appley taste with a hint of orange. Tip: make sure to boil the 1/2 apple long enough to transfer a lot of the taste to the punch. taste test when you think it's done.
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