The cola bottles are the bestr...I like the green frogs with the whie bottoms as well
I have a sweet tooth, So i'd have to say go for a big black and white cookie, and a rainbow cookie(the three layered square kind) Also, for a little more money than students might have,but still affordable, go to DBGB for dinner; its got a good downtown vibe
I've been in Scotland for the past 3 1/2 years and while I have a new affinity for Porridge, Soup, and Cottage Pie; I miss NY deli food, rainbow cookies, chopped salads and a proper chinese restaurant and OH GOD, NEW YORK STYLE PIZZA!
No Joke, Costco's 2 pack challah is probably the best I have ever had. People, go and try some and tell me differently.
I really like the bread they offer at Josie's East. It comes with a sweet potato spread which is really nice.
@ StephanieL: Be careful, they are not kosher for passover according to the crumbs website. I guess they are just passover inspired...
im really surprised there are not more chocolate ice cream people here...think a nice creamy chocolate ice cream combined with a fizzy drink is the best, if you like a new little twist, try it coke and chocolate ice cream
how about a good old Fluffernutter!
butternut squash and tomato panino, i should say, its the best one ive had while in scotland
i still make my granma bake extra apricot for me....can not get enough. Like almost all of her baked goods...they are parve and damn delish! I'd post her recipe but I think she might not like it being spread around. Anyone else have a killer recipe that the must keep "in the family"? Also just out of curiosity, does anyone else think its strange the amount of kosher recipes for holiday cookies made with dairy, I always assume for holiday recipes especially, they would be parve since holiday meals usually include meat.
oh sorry, haha almost forgot, for the actually recipe its just layer of sauce followed by the cooked noodles followed by a little sauce and some of the cheese( as much or little as you want) and repeat those steps as much as you like and then bake in the oven for about 40 min, or until you think its ready, its a real 'eyeball it' dish
Growing up my mom made a lasagna which consisted of only a red sauce and mozzarella and ricotta cheese between the pasta...so simple yet honestly so so good...and surprisingly filling,nothing was over powering. I recently made it with her for a pot luck dinner. It tasted just how I remembered, and everyone at the party loved it...all gone!
Thank you all for your help, I woke up today and tried baking a serving..I used half the water the directions call for, It came out well. I especially liked the added texture of a crust that forms when baking the oatmeal!
Growing up, we always had a problem with moths in the kitchen; maggots would often be found crawling around our food. I had always, always been very careful to inspect the food that came from that area of the kitchen. I was probably 11 or 12 and opened a fresh bag of Chex and poured myself a bowl for a snack. Everything was good and Chexy, until I got to the bottom of the bowl to discover literally about 30 maggots crawling around....just typing the story makes me cringe. I sat there for a few second totally frozen in horror, then proceeded to throw out everything in the cabinet . Note: you can't even trust an unopened box of food...those maggots can get into anything.
I've been living in Scotland for the last 3 years, and in that time, I have definitely been turned on to the cottage pie. On winter nights....mmmm
really? Am I the only person who thinks that that is wayyy to much jelly. I like to be able to taste the fried dough when I eat my channukah treat, too much jam, regardless of how good it is, seems like it would overpower any pastry flavor.
my granma always added bread crumbs for texture, the nuts were for flavor and also texture, but I'm sure if you put bread crumbs in, it shouldn't be a problem to omit the nuts
sweet potato, haricots verts, apples(not red delicious), lean cut of steak, no liqour, rainbow cookies...the marzipan style ones not the rainbow sprinkle kind
when i bake a cake, i don't hesitate to replace butter with oil and applesauce, BUT when making cookies, you have to be careful, because its the type of fat that usually determines the spread, and the texture. And those elements really do make or break a cookie
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