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Cheesy Onion Biscuits

Reviewed: Oct. 31, 2014
I had these at a hotel in San Luis opispo in ca and had to figure out how to make them. I finally came up with this recipe and mt husband agrees they taste the same. So now I make them at home. I hope you like them too.
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Cran-Pistachio Cookies

Reviewed: Oct. 31, 2014
A very popular cookie I added pistachio nutmeats to mine. Who doesn't like cranberries and pistachios. The red and green combo makes this a perfect Xmas cookie-and not quite so sweet as so many of them tend to be.
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Creamy Dill Cucumber Toasties

Reviewed: Oct. 31, 2014
The second of my tea favorites this sandwich is a sure pleaser. Because of the cream cheese it's a little harder to transport, but still easy to make and fast to go.
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Bee Lian's Rich Orange Cake

Reviewed: Oct. 31, 2014
I have had so many compliments on this cake. It's so simple and best of all doesn't need to be frosted. A simple enough cake to eat as a breakfast cake yet rich enough to serve as an informal desert. Or put a dollop of whipped cream and some fresh fruit and it's all dressed up. A fabulous versatile cake.
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Cinnamon Apple and Havarti Tea Sandwiches

Reviewed: Oct. 31, 2014
I have made these for a fund raiser tea for a number of years now and they are always a hit. I eventually found the ladies requesting the same three sandwiches and this was one of them. Now when we need food I know what to bring. These are easy, transport well, but never last long-make plenty!
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Persian Fesenjan

Reviewed: Feb. 13, 2012
I make Fesenjan all the time (I am iranian) and like the other person I find you are missing a few ingredients. Try adding tumeric, salt and pepper to taste when you brown the chicken, then add a couple of spoonfuls of sugar to taste when you add the pomegranate syrup. Also Pomegranate paste is NOT the same as syrup. If you use paste you need only 2-4 TB as it is thicker than molasses and will be VERY strong. In that case also add an equal amount of ketchup and slightly less sugar. (Paste is usually home-made.) I also prefer the taste of corn oil in this to olive and you will note the oil will be slightly yellow because of the turmeric. You can easily skim oil off if it bothers you. I also cook my onion and walnuts together rather than apart as it keeps the walnuts from burning and is easier to just grind them together in the cusinart.
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Persian Fesenjun

Reviewed: Feb. 13, 2012
I make Fesenjan all the time (I am iranian) and like the other person I find you are missing a few ingredients. Try adding tumeric, salt and pepper to taste when you brown the chicken, then add a couple of spoonfuls of sugar to taste when you add the pomegranate syrup. Also Pomegranate paste is NOT the same as syrup. If you use paste you need only 2-4 TB as it is thicker than molasses and will be VERY strong. In that case also add an equal amount of ketchup and slightly less sugar. (Paste is usually home-made.) I also prefer the taste of corn oil in this to olive and you will note the oil will be slightly yellow because of the turmeric. You can easily skim oil off if it bothers you. I also cook my onion and walnuts together rather than apart as it keeps the walnuts from burning and is easier to just grind them together in the cusinart.
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