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    You are in: Home / saylaveev's Public Recipes
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    11 Recipes

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    I got this from the website. Super tasty, easy to make and versatile. I made this recipe using a new-to-me item called yam noodles I found in my chinese section. They are virtually carb free and worked out well in this dish. I have left this recipe as shown but feel free to make changes. I used regular white vinegar and used a few shakes of tobasco instead of garlic chili sauce. I left out the star anise and bean sprouts cause I couldn't find them. I also left out the basil, mint and coriander in place I used some cilantro leaves. I found that this would suit 2 people eating only this, 2 bowls of a standard soup bowl each. I ate 2 bowls for dinner, DH had 1 and there was 1 bowl leftover for the next day. This would stretch more with a side salad or bread.

    Recipe #412805

    This is a wonderful sauce from a local restaurant. Its sought after and thankfully they are planning on bottling it but I just couldn't wait and happened to get the recipe from a friend who got it from a former employee. Its super tasty over rice, goes well as a dipping sauce for steak and prawns or whatever you want to try.

    Recipe #240932

    This dip came from a friends friend. This is the best guacamole dip I've ever had and when trying to recreate it at home it never worked out. I finally got the recipe and here it is to share with the world. Thanks Brook for giving this recipe to our friend Jen.

    Recipe #211197

    This recipe was given to me along with a sample of it for xmas. Very tasty, and while half of it spilled out of the container (opps) it was pretty tasty for xmas day coffee's. I don't like using eggs in this sort of thing and was happy that it doesn't need them.

    Recipe #209915

    This is a basic recipe for the oatmeal I give DH in the mornings. He wanted something that will be healthier for him when he's training and get the good flax at the same time. I must admit that I really don't like oatmeal and will only eat this with lots of brown sugar and as a last resort. The ingredients are only basic amounts, I never measure so use your judgement and taste preferances. The ony thing I guess that might be nicer is that because I use whole flax seed, they tend to be a little hard and could be cooked for longer but again, use your preferances. I leave this mix in the freezer for quick use.

    Recipe #203674

    This dip came from a family friend about 7 years ago. Its the most requested item I've ever seen. People always expect me to make it for every little event and get quite upset when there isn't a "warm dip item" about. I tend to keep the ingredients on hand so I can whip up a batch if its called for.

    Recipe #198883

    This drink has been in the family for years. Its great for parties with large groups of people and the alcohol content can be adjusted for your tastes. "Yucca Flats" is supposedly where they first started testing the nuclear bomb (I have no confirmation of this, only that which my father tells me). Its my mom's favorite drink. It tastes like fruit juice, and doesn't leave a hangover if you don't mix it with other drinks. It does sneak up on you though so drink gingerly. Oh and the original recipe came from a "men's group of travellers", who were drunk at the time, so feel free to use the original "baby bath tub for the container and mix with your feet" instructions) I also have no guarentee of serving size, it depends on too many factors.

    Recipe #198657

    This is a wonderfully tasty giant sausage roll of sorts. Its perfect for a little brunch or dinner... heck, anytime. It freezes really well too as long as its wrapped up tight. Serves 6 nicely along side a salad etc. Of course I like it so much that I eat about 1/2 of it all too myself. *I use a prepared package of Tenderflake Puff Pastry. I don't know the actual size of it so I'm just guessing at 500g.... really this can be made into any size you want*

    Recipe #148350

    Similar recipes to this are out there, but its such a favorite of mine I just wanted to post it. I never got this from any specific recipe, just cleaned out the fridge on day with things that sounded good. You can add anything to this, but I find it helpful to get a few different types of sausage. I'm not sure just how long this takes as its slightly different every time depending on what I have in the fridge. My husband and I get about 2 meals out of this. Dinner and lunch the next day. It depends if we eat it with something else like salad or bread or just on its own, and how hungry we are. It will freeze as well.

    Recipe #141561

    This recipe comes from the popular "Rebar" cookbook, a local restaurant which specializes in vegan and organic foods. I find this recipe to be worth every minute, and is very versitle. Use ground pork if you don't like the tofu, don't use the wonton wrappers if you're worried about carbs, just eat the filling, or add to some cooked plain rice and cover with the sauce. The sauce in-itself if outstanding for all sorts of things. Get creative! I find it easier to do the dip the day before, just leave it in a container in the fridge, it will keep for 2 weeks. The tofu mixture is also easy to do the day before, leaving you only with making the wontons.

    Recipe #130652

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