I have been making these delicious bread machine buttery rolls for years. They are so fluffy and buttery and perfect for any occassion. They are always a hit and so easy to make that you can even make them for everyday family meals.
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These rolls are really simple to make and so delicious.
You simply put the ingredients in your bread machine, run it on the dough cycle, and then shape the rolls, let them rise and bake.
Can you make these bread machine rolls ahead and freeze them?You can make ahead and freeze the dough balls before letting them rise. Simply freeze on a parchment lined cookie sheet, then once frozen put the dough balls into a plastic container or ziploc bag and label to store in the freezer. When you are ready to bake them, place on a pachment lined baking sheet or pan and let them thaw and rise for several hours at room temperature. I place them close together, but with a little room between them to allow them to rise and touch after they have risen. You can use pie pans, cake pans, casseroles, baking sheets, whatever you have and like for baking rolls. If you don't have parchment paper, just grease your pan with a little butter.
My mother-in-law gifted me these pretty holiday paper baking pans last year at Christmas. (I think she bought them at Hobby Lobby.) They are perfect for taking rolls to friends and family or to a holiday dinner party. You bake right in the pan, no greasing or parchment paper needed and they are disposable so no need to ask to have your pan returned. I have also frozen rolls in these pans and then let them rise on the counter and then baked them right in the paper pan. So easy!
The Best Bread Machine Rolls
1. Add the ingredients in the order listed to your bread machine. (I have an extra large Welbilt bread machine which has been a great machine, but I bought it for $6.99 at a thrift store.) 2. I put the milk and butter together in a large glass measuring cup and microwave for 1 minute on high then add it to the bread machine. 3. After you add all of the ingredients, run on the dough cycle. 4. When dough cycle is complete, divide into 18-20 rolls and shape into balls. 5. Place on a greased or parchment lined baking sheet or pan of choice. 6. Cover with a lint free towel and let rise for at least 15 minutes.** 7. Bake at 375 degrees for about 15 minutes until golden brown. Yield 18-20 rolls *I use coconut sugar because it is lower on the glycemic index than white refined sugar. I buy it at Big Lots for $3.50 a pound. I use coconut sugar a lot in baking as I don't feel it changes the final product and its healthier than using granulated refined white sugar. **If freezing the dough before letting it rise, you will want to let it rise for a few hours at room temperature (covered with a lint free towel) while thawing on the day you bake it. You can also let it slow rise in the fridge overnight. Cover with plastic wrap if slow rising in the fridge. Store extra rolls in an airtight container at room temperature for a couple of days (they never last more than 1-2 days in our house). Leftover rolls are great for breakfast with butter and honey.
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Chicken salad is one my favorite go-to recipes. I love to make this for parties, showers, or anytime I need to feed a large group of people. This is the easiest thing to make and it's absolutely delicious.
What kind of chicken is best for chicken salad?
You can use fresh or frozen chicken breasts or canned chicken. If using canned chicken, you will skip slow cooking the chicken.
Simply add the rest of the ingredients to the cooked, shredded chicken and combine to make chicken salad.
A platter of chicken salad croissants is the perfect addition to any buffet, but I think it is especially fitting at wedding and baby showers. Pictured above are mini croissants which are perfect when serving lighter meals, appetizers and finger foods.
Chicken Salad
Ingredients: Boneless skinless chicken breasts Purple or red grapes Canned pineapple tidbits, drained or fresh pineapple, diced Seasoned salt Fresh ground pepper Miracle whip type salad dressing or mayonnaise (your choice) Crossants or bread 1. Fill a large crockpot with boneless skinless chicken breasts (frozen or fresh) and water. Sprinkle a few spices in like Creole seasoning (affiliate link to the one I use), marjoram, pepper, whatever you have that goes with chicken. Cook all day on low (about 6-8) hours. 2. Then remove chicken and shred/chop for the salad. Put chicken in a large mixing bowl and add about half a bunch purple or red grapes (split grapes in half). Add 1/2 to 1 can pineapple tidbits drained. Then add 1/4 to 1/2 cup chopped walnuts or pecans. Add miracle whip (or mayonnaise) probably more than 1 cup (I don't know a quantity-just mix in til it seems like the right texture). Add seasoned salt, at least a teaspoon (you will have to taste and decide how much to add). Mix all together. 3. Refrigerate overnight or for several hours and put on croissants just before serving. About 2 1/2 lb. of chicken makes enough salad for 18 mini croissants. You can store extra chicken salad in the fridge for 1-2 days. Serve on bread, croissants, crackers or even fresh lettuce leaves. Additional notes: Whenever I slow-cook chicken for a casserole or chicken salad, I strain and save the chicken stock and freeze it for recipes. You can freeze it in ice cube trays and then transfer the frozen cubes to a ziploc style bag. The chicken broth can then be used in soups and casseroles.
What should you serve with chicken salad croissants?
I would keep it simple and include salads and finger foods.
Here are some ideas: Store-bought chips, you can go a little fancy with mixed root vegetable chips or sweet potato chips (my fave!) Homemade Sweet Potato Chips Fresh vegetable tray with dip, we love mini sweet peppers, cucumber slices, and cherry tomatoes Simple side salad Fruit tray with strawberries, grapes, mandarin oranges, etc. Asian crunch shredded Brussels sprouts salad
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Sweet honey cornbread baked in an iron skillet is the perfect addition to a summer BBQ or a warm bean soup on a cool fall day. You will love its golden crispy edges with buttery moist bread inside.
I have been making honey cornbread in an iron skillet for several years and I prefer the shape and size over using a rectangle pan. Isn't it beautiful. Plus there is the added benefit of iron being absorbed into the bread from the pan while it is baking.
This really is the best corn bread I have ever made. The boys love it and ask for any leftovers for a snack.
What size skillet should I use to make this cornbread recipe?
I use a large 12 inch iron skillet which is the perfect size for this recipe.
This cornbread is on the sweet side and is great with a bowl of chili or as a sweet treat smothered in butter and honey or apple butter.
Iron Skillet Honey Cornbread
2/3 cup sugar 1/4 cup butter, softened 4 eggs 1/2 cup honey 1 1/3 cups milk 2 1/3 cups flour 1 1/2 Tablespoon baking powder 1/2 cup corn meal 1 teaspoon salt 1. Preheat oven to 400 degrees. 2. Cream sugar and butter. Add in eggs, honey and milk and mix well. 3. Mix together flour, baking powder, corn meal and salt. 4. Mix dry ingredients with wet ingredients carefully. Do not over-mix. Batter will be lumpy. 5.Pour batter into greased iron skillet. I use my large 12 inch iron skillet. I butter the skillet really well or rub coconut oil all over it before pouring in the batter. I have found that coconut oil works really well for greasing cake and bread pans. 6. Bake for about 25 minutes. Do not over-bake. You want nice moist cornbread, not dry cornbread.
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Nothing says fall like pumpkin pie. But before you make the most delicious, mouthwatering creation of creamy pumpkin filling with aromas of fall spices wafting through the house, you have to make a good pie crust. This never fail butter pie crust is my favorite all around pie crust. It's flaky, buttery and full of delicious flavor.
This has been my go-to pie crust for several years now, but the one I had been making wasn't as good as it could have been and if I am going to go to the trouble to make a pie crust it should be really good. My husband who really should be a food critic, determined that the crust recipe I had been making was industrial and lacked flakiness. He was right. This pie crust is so much better!
So I decided to try my hand at my Aunt Carol's Never Fail Pie Crust again with a few tweaks. I had abandoned this recipe because it called for shortening which I avoid buying since it is such an unhealthy fat. I use real butter in place of shortening. To make the dough easier to handle, I freeze the butter ahead of time and use ice water. The result: A delicious, flaky pie crust made with butter instead of shortening.
Can you freeze leftover pie dough?
Yes. If you have extra dough leftover, simply press it into a ball and store in a zipper seal bag or container in the freezer. Make sure to label with the date and contents. When ready to use thaw in the fridge for several hours or even overnight.
Can you make pie crust ahead and refrigerate it?
Yes, you can make your pie crust ahead of time and refrigerate or freeze it. I often make pie crust the day before I need it and either press it in a ball shape to roll out later or form it in a pie pan, cover with plastic wrap to keep it from drying out and refrigerate overnight. This is really helpful when entertaining or planning a big holiday meal.
Special Supplies:
Rolling pin (affiliate link) Pastry blender (affiliate link) If you are really into making pastries, you might consider a marble board (affiliate link) to help keep pastry cold when working with it. I received one like this for Christmas last year and love it. Mine is the larger 16 X 20 size so I can roll out large sheets of dough. Ingredients: 3 cups flour 1 1/4 cup cold butter, cubed (2 1/2 sticks) 1 tsp. salt 1 egg, well beaten 5 Tbsp. ice water 1 Tbsp. vinegar 1. Cut up butter and put it in the freezer for a while before starting. 2. Cut butter, flour, and salt into coarse crumbs with a pastry blender. This takes a little of work since the butter is frozen. You can also process this step in a food processor. 3. Combine egg, vinegar, and water. Pour liquid into flour mixture all at one time. 4. Blend with a spoon just until all the flour is moistened. If it is crumbly, just start pressing it together with your hands until it becomes a soft ball of pie dough. 5. Roll 1/2 of the dough out on a lightly floured surface. Fold flattened dough in half and then in half again so that it can be easily lifted into the pie pan. Lift the dough into the pan and unfold so that it covers the pie pan. 6. Press the dough into the pan and trim and shape the edges for a one crust pie. For a two crust pie, pour filling into the pie. Then cover with top crust, seal and shape the edges. 7. To bake without filling, generously prick sides and bottom of pie crust with a fork to prevent the crust from collapsing into the pan. Or line with foil and pour pie weights or dry beans onto the foil to weigh the crust down and prevent it from shrinking into the pan. 8. Bake for 15 to 20 minutes or until golden brown at 425 degrees. If I use pie weights, I bake for 15 minutes and then bake for another 5 to 7 minutes after removing the foil and pie weights. If making a two crust pie, follow baking instructions in the filling recipe. This recipe makes enough dough for two pie crusts.
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These pumpkin cookies with browned butter glaze are a fall family favorite. Soft pumpkin cookies with a caramelized sweet glaze finished with a pecan on top are simply delicious. Add them to your fall baking lineup and the dessert table this Thanksgiving.
My students used to make these in my foods classes and they always loved them. And that was before I knew about the merits of browned butter icing and how it takes these cookies from really good to rock your world amazing!
To make browned butter, you simply melt the butter on the stovetop until it turns a light brown color and smells fragrant with a caramely slightly nutty scent. The cookies are not that sweet on their own so the sweet caramely buttery icing compliments them well. Enjoy these perfect little fall confectionary gems!
Pumpkin Cookies:
Mix first: 1 cup sugar 1 cup canned pumpkin 1/2 cup (1 stick) butter, softened 1 Tbsp. grated orange peel Mix in next: 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon 1/4 tsp. salt Drop by rounded tablespoons onto parchment lined cookie sheet. Bake in 375 degree F oven for 8 to 11 minutes. Let cool, then glaze tops of cookies. Browned Butter Glaze: 1/2 cup butter 2 cups powdered sugar 1 tsp. vanilla 1 to 2 Tbsp. milk Heat butter on stove over medium heat until browned. You will smell a caramely, slightly nutty scent when it is ready. Stir in powdered sugar and vanilla, then milk until smooth. Glaze cookies after they have cooled a few minutes. Top each cookie with a pecan. The glaze will harden quickly, so don’t make the glaze until after all of the cookies have baked. Makes about 2 dozen cookies.
Did you know you can make homemade pumpkin puree from pie pumpkins?
homemade pumpkin puree You also might like: Brown Butter Pumpkin Pie
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Have you ever baked with 100% Italian Extra Virgin Olive Oil? I love to sauté and roast with it, but haven't used it a lot in baking, except to bake bread. For the Flavor Your Life Campaign, I made this delicious olive oil apple cake which is a new family favorite.
To learn more about the rich history and delicious properties of 100% Italian Extra Virgin Olive Oil and the culinary culture that’s been harvested in Europe for generations, visit Flavor Your Life.
This olive oil apple cake is an Italian classic. A light cake batter infused with apple slices and made with extra virgin olive oil.
Le Stagioni d’ Italia means “the seasons of Italy” in Italian.
About Le Stagioni d’ Italia
• Le Stagioni d’ Italia’s short, fully traceable supply chain is guaranteed sustainable and the great care they take with processing creates exceptional taste.
• 100% Italian Extra Virgin Olive Oil is the first cold pressed olive oil from the first round of extraction of fresh, intact olives. It has not been heated during processing, so it retains its full nutritional value. • Harvested in Italy, it is vegan, gluten free, and contains no additives or preservatives. • It has a robust flavor of artichoke and almond, with a medium bitter and spicy aftertaste, as well as a green, ripe, fruity aroma with a leafy feel. • 100% Italian Extra Virgin Olive Oil typically retails for $19.99 for a 500 mL bottle.
With hints of citrus and cinnamon this olive oil apple cake is moist, delicious and perfect served warm or room temperature with a dollop of ricotta cream.
About Extra Virgin Olive Oil
• Extra virgin olive oil is made by pressing olive oil, without heat or chemicals; it’s known as the first cold pressed olive oil.
• Olive oils are tested for peroxide values. Lower values indicate fresher oil and more rapid processing. • Extra virgin olive oil is virtually free of acidity, below 0.8%. If the percentage of oleic acid (fatty acid) is too high, it indicates improper production and rancidity. • A panel of trained, expert tasters tests for taste defects and the presence of positive attributes of fruitiness, bitterness, and spiciness. If the oil doesn’t have the signature fruity taste and harmonious balance, it won’t receive an Extra Virgin rating. • Extra virgin olive oil has a high smoking point of 400°F, so it is suitable for cooking and baking. • Between use, store your oil somewhere dark and cool (around 57°F, if possible), not on the counter or near a stove, and never in the refrigerator. Keep the lid screwed on tight, and use your oil within six months of opening. How should you cook with Extra Virgin Olive Oil?
• Experiment with different oils for different occasions.
• Use delicate oils for salad dressings or as a condiment over mild foods, like vegetables, fish, eggs, or potatoes. • Pair robust oils with hearty foods that can stand up to the intense flavor, like steak or spicy soup. • With a high smoking point of 400°F, extra virgin olive oil is suitable for cooking and can enhance any dish by drizzling on as a finisher.
Olive Oil Apple Cake with Ricotta Cream
Recipe Notes: This recipe is adapted from a recipe provided by Flavor your Life. Since it has European origins, the measurements and instructions are different than what I normally publish. I noticed a few discrepancies in the original instructions and reconverted the measurements to the U.S. system. I weighed dry ingredients as needed and then measured them to get accurate U.S. equivalents. The original recipe listed 80 ml as = to 4 Tbsp., however when converted it is actually 5.41 Tbsp. or 16.23 tsp. For this reason, I would measure Extra Virgin Olive Oil using the metric system if possible or measure just under 5 1/2 Tbsp. The original recipe also calls for 1/2 cup ground hazelnuts for which I substituted 1/2 cup almond flour (affiliate link). Cake Ingredients: 5-6 medium apples (any variety) 1 orange 1 cup, 1 Tbsp., and 2 tsp./150 grams all purpose flour 1/2 cup/50 grams almond flour (affiliate link) 1/2 cup/100 grams brown sugar + more for sprinkling on the cake Pinch of salt 1/4 tsp. ground cloves 1 tsp. cinnamon 2 tsp./10 grams baking powder 2 large eggs 80 ml/5.41 Tbsp. Extra Virgin Olive Oil 1/2 tsp. vanilla extract 3 Tbsp.milk Ricotta Cream Ingredients: 8 oz. ricotta cheese 1 Tbsp. clear honey 1/2 tsp. vanilla extract 1-3 Tbsp. milk 1. Preheat oven to 350 degrees F. /180 degrees C. 2. Butter a 10 inch springform cake pan. 3. Peel apples and slice thinly, about 16 slices per apple. 4. Zest and juice the orange. 5. Set the zest aside and toss the apples in the orange juice. 6. In a large mixing bowl, combine all purpose flour, almond flour, brown sugar, salt, cloves, cinnamon, and baking powder. Mix well with a whisk. 7. In another bowl, mix the eggs, Extra Virgin Olive Oil, vanilla extract, orange zest, and milk. Beat until thoroughly mixed. 8. Add the egg mixture to the dry ingredients and stir briefly to combine. 9. Fold in the sliced apples. 10. Spoon the cake batter into the prepared pan. Smooth it out with a spatula. 11. Bake for 35-45 minutes until the cake is golden and a toothpick inserted in the center comes out clean. 12. Let cool in the pan on a wire rack. 13. If desired, sprinkle the top with extra brown sugar. 14. Remove from the pan and place on a serving platter. To make the ricotta cream combine the ricotta cheese, honey, vanilla extract and 1 Tbsp. milk. Check the consistency and if desired add 1-2 Tbsp. more milk. We prefer it thicker with only 1 Tbsp. milk. Serve the cake with a dollop of ricotta cream.
You might also like these easy and delicious bread machine breadsticks which I make with 100% Italian Extra Virgin Olive Oil.
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Strawberry pie, with layers of juicy strawberries surrounded by sweet glaze on a crispy crust must be the quintessential summer dessert. I remember bringing home a strawberry pie from Shoney's restaurant when I was a kid and thinking it was the best thing ever.
When your husband goes to a farm auction and brings home a gorgeous tray of strawberries, you make strawberry pie or easy strawberry chia seed jam. These strawberries were so sweet on their own, the boys literally ate half of them before I could make anything.
*Fresh picked strawberries are sweeter and juicier than strawberries that are picked before they ripen to go to grocery stores. If using fresh picked strawberries that are naturally sweet, use less sugar to make this pie. If using store ripened less sweet strawberries, you may want to use more sugar. The recipe below has a range in the amount of sugar so that you can adjust depending on the sweetness of your strawberries.
This pie is both delicious and simple. I love using homemade glaze made with common ingredients. No artificial dyes or flavorings that you would find in packaged store bought glaze. The best part is that making homemade glaze is really pretty easy.
1. Crush about 1/2 lb. strawberries with a meat chopper (pictured below) (affiliate link) or a potato masher.
2. Cook the mashed berries and 1 cup water at medium high heat for about two minutes to help break down the strawberries. 3. Sieve the cooked berries to get the juice. Discard the berry pulp.
4. Combine the sugar and cornstarch in a saucepan. Gradually stir in berry juice. Cook stirring constantly till thick and clear.
5. Line pie crust with a layer of sliced strawberries. Drizzle slightly cooled strawberry glaze over berries. Layer on more sliced strawberries and pour remaining glaze over berries.
Strawberry Glazed Pie
Ingredients: 2 lb. fresh strawberries 1/3 to 1/2 cup sugar* 1 Tbsp. and 2 tsp. cornstarch (I think this amount works nicely to thicken it, if you want it extra thick like jello when chilled, use 2 Tbsp. cornstarch.) Cooled, baked pie shell 1. Crush about 1/2 lb. strawberries with a meat chopper or a potato masher. 2. Cook the mashed berries and 1 cup water at medium high heat for about two minutes to help break down the strawberries. 3. Sieve the cooked berries to get the juice. Discard the berry pulp. 4. Combine the sugar and cornstarch in a saucepan. Gradually stir in berry juice. Cook stirring constantly till thick and clear. 5. Line pie crust with a layer of sliced strawberries. Drizzle slightly cooled strawberry glaze over berries. Layer on more sliced strawberries and pour remaining glaze over berries. 6. Refrigerate until serving time. Serve with whipped cream.
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I did not plan on writing a blog post for this easy mushroom and onion hamburger recipe. It almost seems too easy to warrant a recipe post, but when I created a story pin and typed the ingredients and instructions into the pin, I decided there was enough content to actually write a post. So here ya go...Fancy Sautéed Mushroom and Onion Burgers!
Hamburgers are one of our busy day staples, but sometimes we like to take it up a notch with sautéed mushrooms and onions. They add so much flavor and texture and truly make a mouthwatering burger experience.
Make this burger even more memorable with a toasted bun or if you are eating low carb, skip the bun and enjoy it with a knife and fork.
How do you sauté mushrooms and onions?
I sauté mushrooms and onions in olive oil and butter in a separate skillet while cooking the burgers. I always add some fresh ground salt and pepper for flavor. You could use just olive oil or just butter, but I like the combination of flavors from both fats.
One of our favorite sides and condiments with hamburgers is sliced ripe avocado with fresh squeezed lime juice and fresh ground salt.
Add some healthy fat and lots of flavor by putting sliced avocado right on the burger.
What sides would you serve with hamburgers?
I like to keep things simple when serving hamburgers.
Here are a few of our favorite sides: Baked beans (you can use your favorite store bought beans) Onion rings (We love store bought frozen onion rings) Corn on the cob or when not in season, frozen corn Sliced tomatoes or when not in season, canned stewed tomatoes Sweet Potato Chips Pickles Potato salad Simple side salad Asian crunch shredded Brussels sprouts salad
Fancy Mushroom and Onion Hamburgers
Serves 4 Ingredients: •1 Tbsp. Butter •Drizzle olive oil •1 onion, sliced •8 oz fresh mushrooms, sliced •1 lb. ground beef •1-2 avocados •1 lime •Creole seasoning (affiliate link to the one I use) •Fresh ground salt and pepper •Hamburger buns Optional condiments: •Sliced cheese (Swiss, cheddar, colby-jack, etc.) •Lettuce •Sliced tomatoes •Pickles •Mustard •Ketchup •Mayonnaise 1. Sauté mushrooms and onions in olive oil and butter over medium heat. Season with salt and pepper. Cook while burgers are cooking. When burgers are almost done, turn up heat to medium/high to caramelize the mushrooms and onions. 2. In another skillet cook ground beef in patties. While cooking, salt, pepper and add a little creole seasoning. Make sure to use beef with some fat in it. I like 80/20 or 85/15 for making burgers. Save the lean beef for recipes and casseroles. Season both sides as you are cooking. You don’t need to grease the skillet if your meat has some fat in it. Cook until burgers are cooked through. 3. Slice avocados, drizzle with lime juice, then salt. 4. If you like toast buns in buttered skillet. 5. Assemble burgers to your liking.
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This Asian Crunch Shredded Brussels Sprouts Salad has all the wonderful flavors you would expect from a good Asian slaw/salad, but without the high carb ramen noodles. This salad gets its crunch from fresh shredded vegetables, pistachios and almonds.
Tossed in a homemade peanut, ginger, sesame dressing, this salad is full of flavor and freshness.
We are big Brussels Sprouts fans and usually eat them cooked, but love the fresh crunch they add when shredded in this salad. My neighbor grew beautiful Brussels Sprouts last year, so I am trying to grow some this spring. I'll keep you posted. (My instagram account where you can see more of the day to day.)
What is the best way to chop/shred vegetables for salads and slaw?
I think it comes down to personal preference as to how fine, thin, uniform, etc. you want vegetables to be in homemade salads and slaws. It is certainly easiest to use a food processor to process vegetables, but if you want larger pieces, you may prefer slicing and shredding by hand. I like to do a little of both, using my food processor for some vegetables and slicing some by hand.
If you have a food processor (amazon affiliate link to the one I have), this salad is a cinch to make. I use the slicing blade to shred the Brussels Sprouts in my food processor which is easy to do and produces thinly sliced sprouts that are perfect for this salad. I also shred the carrot in my food processor with the shredding blade because it is so much easier than shredding it with a box shredder. The cabbage pictured was cut by hand, but it is a little on the thick side, so you may want to use a food processor for cabbage too or slice it thinner. I like to dice the pepper and onion by hand to give it more crunch and thickness, but again this is my personal preference. I also chop the pistachios by hand since they are so easy to chop on a cutting board and we are only using a few in this salad.
To make the dressing, put the dressing ingredients in a food processor, blender, or emersion blender (amazon affiliate link) and blend until creamy. I use my food processor to blend the dressing since I already have the appliance out.
What is the difference between Tamari soy sauce and regular soy sauce?
To make this dressing, I use Tamari soy sauce which has a richer, milder, more complex flavor than regular soy sauce. It is made from 100% soy and does not contain wheat like regular soy sauce making it a good choice for those avoiding gluten. It tastes less salty than regular soy sauce and is more complex which makes it a nice choice for Asian salads. I included an affiliate link in the ingredient list, but it is less expensive if you can find it in the Asian section of your local grocery store or in your local Asian grocery store.
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Welcome to Home Ec @ HomeHi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures. This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies. Opt Out of CookiesFan Favorites
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