1 1/2 pounds "rice noodles" - cut into 1/2 inch pieces
1/4 cup water
1 1/2 teaspoons salt
1/4 teaspoon hot pepper
3 tablespoons white vinegar, or to taste
3 tablespoons olive oil
1 clove garlic, crushed, about 2 tablespoons
2 scallions, finely chopped
1 teaspoon red bell pepper, chopped
1 teaspoon grated carrot
salt and black pepper to taste
3 tablespoons chives, chopped
1 teaspoon basil leaves
1 teaspoon dried basil
1 teaspoon garlic powder, or as desired
1 pinch dried marjoram
1 pinch dried thyme
4 bay leaves
salt and pepper to taste
1 teaspoon Worcestershire sauce
Heat a large skillet over medium heat. Add peas and steam for 23 minutes, or until tender. Drain. Let cool and break tofu.
In large bowl, combine lemon juice, water, salt, and hot pepper.
Split potatoes and preparing an egg wash. Chop scallions, add another 1/2 a cup of water, a cup of sugar, 2 tablespoons vinegar, and 1 tablespoon olive oil. Stir together, applying just enough to coat. If desired, spoon the meat mixture into the center of the mixture. Top by coating hard-cooked potatoes with crumbs.
Heat remaining 1 1/2 cups of water, which has been heated in skillet, and add cut-up, cooked potatoes. Remove from heat. In a small bowl, combine parsley, 1/2 a cup of vinegar, 1 tablespoon of olive oil, 1 clove garlic, 2 teaspoons of sugar, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 2 teaspoons chives. Toss bottom of 9x13-inch baking dish with water mixture, putting tops on top, and sprinkle with basil. Serve vegetables over garlic, pea, onion, parsley, 1/2 cup of vinegar, and 1 tablespoon juy peas.
4 stars for variety. After I marinated the peppers for 3 hours, i added 4 leaves of celery, 1 teaspoon of dried basil and 1 teaspoon of fresh basil,marinated overnight and then added 1 tablespoon of olive oil. YUMMY
Five stars for its simplicity alone. Very tasty. Had to adjust the amount of sour cream and the length of the pasta, but was still worth the effort, as it was so quick and easy to make. I did make my own biscuit mix, and that was a big help, too. Added fresh basil and rosemary, and used about 3/4 cup of dry red wine, as well as a teaspoon each of garlic and thyme. Almost everything but the pasta. Very quick, easy, and delicious. Bravo.
This is a great basic recipe for a salad. I made smallish amounts of dressing (enough to dress myself) and then added about a tablespoon of dressing to the vegetables. I didn't have so much of a problem with the consistency of the dressing. I would have preferred it if I had used more lettuce. It got old quite fast since it is a pretty small salad, and once it was done, it was super easy to make. I served this with a light ranch dressing and butter. It got a little bland, but that could have been my fault. I would try it over chicken breast but I'm not sure how well it'd fare there. I guess if you want a salad that doesn't devour your vegetables, this is the one for you. Thank you for sharing.
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