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    31 Recipes

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    7 Reviews |  By tyk

    taken from

    Recipe #351552

    2 Reviews |  By tyk

    there are so few lengua recipes on here so i thought i'd post this one. found at

    Recipe #410654

    2 Reviews |  By tyk

    i found this here and they sound pretty tasty and look pretty good, i love the idea of replacing the butter in the filling with applesauce. i hope i have time to try it sometime soon. the baking time looks awfully short though so that may need to change.

    Recipe #409993

    2 Reviews |  By tyk

    taken from

    Recipe #234086

    1 Reviews |  By tyk

    taken from it sounds totally bizarre but could be amazing?

    Recipe #424592

    1 Reviews |  By tyk

    spicy picked napa cabbage adapted from . 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

    1 Reviews |  By tyk

    taken from angie's recipes,

    Recipe #303350

    1 Reviews |  By tyk

    Adapted from

    Recipe #497748

    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

    1 Reviews |  By tyk

    similar to a few recipes posted on here but with less sugar and more ginger! this recipe has a very slight amount of alcohol in it. cooking time is the time it takes to ferment. adapted from

    Recipe #410617

    1 Reviews |  By tyk

    taken from angie's recipes,

    Recipe #303352

    Taken from You can sprinkle a pinch of spice on the slice before microwaving to flavor it. Basil, black pepper, garlic, onion, taco seasoning. Anything you can imagine. I was trying to figure out what to do with American cheese and this makes it actually palatable.

    Recipe #498343

    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

    i combined several recipes together so i could have an apple crumble with a bottom crust.

    Recipe #329352

    taken from i'm sure you could find some way to do them on the grill.

    Recipe #410727

    taken from some chinese magazine my mother found.

    Recipe #345314

    found here i'll try it when milk is no longer exorbitantly expensive.

    Recipe #410075

    mochi dumplings with salty, meaty filling. something my grandma makes

    Recipe #378085

    taken from Angie's Recipes,

    Recipe #303499

    It is very important that you mix the dough/batter very gently until just combined and bake them immediately otherwise the scones will get tough. The amount of salt may be reduced if you wish. You can very easily substitute the nuts/chocolate with dried fruits/whatever and the vanilla extract with other flavorings (but make sure to reduce to 1 tsp). Also you can add other spices such as cinnamon/nutmeg.

    Recipe #416033

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