Makes a great sandwich wrapper. Make thick or thin, depending on your desires. Stays flexible, yet is sturdy enough to stand up to fillings. Add herbs or spices to vary the flavor - caraway seeds give the illusion of a rye type bread. My favorite way is to make thin for a wrap, seasoned with some garlic and cayenne pepper.
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.
This sauce is thick and creamy and marvelous on vegetables or meats. It also makes a tasty sandwich spread. Cook time is actually processing in a blender.
I found a great deal on chicken breasts and was looking for something different to do with some of them since we have been eating so much chicken lately. I came up with this and it's not too bad, if I do say so myself. I served it with wild rice and peas.
I usually just make this into scrambled eggs rather than making an actual omelet and filling it. You can adjust the amounts of any of the ingredients up or down as you prefer. I use the really thin, long type of eggplant that is only about an inch in diameter. You can use any type of eggplant you like.
Tasty side dish when green beans are fresh. If you have access to Chinese yard-long beans you can use those too, just cut into 2-3 inch lengths. In any case the beans must be fresh, not canned or frozen. The canned and frozen forms have too much moisture in them to fry properly.
A delicious beverage based on a drink described in the "Dragonriders of Pern" books by Anne McCaffrey. This recipe makes a large single serving. I mix the dry ingredients and take baggies of it to work to leave in my desk for whenever I need a pick-me-up.
I had a craving for a very moist, chicken meatball one day. I love Asian flavors. This is the result. This has become one of our standard meals. We usually serve with a vegetable stir-fry and rice. Don't be scared off by the large amounts of garlic and ginger, it cooks into a mellow yet flavorful blend of seasonings.
This makes a sweet flavored dough that can be baked plain, or filled with spices, nuts, raisins or other fruits. Makes for an easy brunch item, mix the dough and shape the might before, then pull out of the refrigerator and quickly bake when ready.
Yummy side dish. We especially enjoy it in the fall and winter. Great comfort food. The cooking time sounds like its way too long, but it produces an incredible texture and really lets the seasonings incorporate in to food.
This is an old family recipe. I don't know where it came from originally. I am made to bring this salad every Thanksgiving, my sister says it's not really Thanksgiving without it! It does sit overnight to mellow the cranberries, but the prep is quick.