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    31 Recipes

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    prep/cooking time does not include time given for dough to rise/relax. taken from http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/ I love the flavor of the dough when it has the chance to chill out in the fridge at least overnight. I also use only half the yeast - the longer you let it sit in the fridge, the less yeast you need to use. So, if I'm looking to make the flatbread same day as I make the dough, I use the full 1 1/2 tbl yeast. If I am making the dough and letting it hang in the fridge, I'll only use half the yeast. Half the yeast will be sufficient when you give it time to do it's thing, and it will taste less "yeasty."

    Recipe #303550

    taken from Angie's Recipes, http://schneiderchen.de/

    Recipe #303499

    taken from angie's recipes, http://schneiderchen.de/ we used to purchase salted duck eggs before they became a banned imported item. so now my grandma does it with regular eggs. she soaks them in salt water for months. but this recipe takes a few weeks.

    Recipe #303373

    1 Reviews |  By tyk

    taken from angie's recipes, http://schneiderchen.de/

    Recipe #303352

    1 Reviews |  By tyk

    taken from angie's recipes, http://schneiderchen.de/

    Recipe #303350

    I forget where this recipe originates from, but I've adapted it and added a few tips. I like this recipe because it's fairly simple, is easily divided, and is slightly lighter (less dense) than other andagi that I've had. You can cook them up, freeze them, then toast them up again, although fresh is best.

    Recipe #298617

    adapted from JANIC412's recipe Oatmeal Chocolate Chip Cookies II, with reduced sugar and reduced fat. It's adds an interesting crunch from the rice crispies, but are more... cakey in texture and don't spread very much while baking. they are best eaten fresh as the rice crispies get soggy over the course of the next few days. perhaps you can substitute corn flakes to get a better texture.

    Recipe #293428

    1 Reviews |  By tyk

    spicy picked napa cabbage adapted from http://wanderingchopsticks.blogspot.com/ . every time i've purchased kimchee in stores, it's been way too salty, so i decided to make my own. it's not very expensive either, but it's amazing how little one whole head of napa cabbage really shrinks down. this version is mildly spicy, feel free to add more chili paste if you wish. If you don't have gochujang sauce, use 1 tbsp red chili paste (sriracha or sambal or whatever you prefer) and one tsp of miso paste. please be aware that this recipe takes about 4 days until it's ready to eat.

    Recipe #285178

    I was always looking for a recipe for thin mints, but the ones I've tried have always come out so-so. I decided to make this instead, which tastes fairly the same to me, but easier.

    Recipe #272561

    2 Reviews |  By tyk

    taken from about.com

    Recipe #234086

    1 Reviews |  By tyk

    This recipe is from the a drive-inn/plate lunch place in Honolulu. I haven't made it yet but I put it here for easy conversion to smaller portions.

    Recipe #227207

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