Time
20 minutes
Tools
cutting board
paring knife
small frying pan
measuring cups
measuring spoons
wooden spoon
medium bowl
table fork
whisk
large nonstick frying pan
rubber spatula
Makes
4 to 6 servings
Bob is a Turkish American we know who remembers waking up to the smell of this spicy vegetable and egg dish when he was growing up. Try it for breakfast along with juice and rolls.
Ingredients
1 small onion
1 tablespoon margarine
8 eggs
1⁄8 teaspoon ground red pepper
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 teaspoon paprika
vegetable oil cooking spray
1 cup diced tomatoes
Steps
1. Remove the papery skin from the onion. On a cutting board,cut the onion in half. With the flat sides down, cut each onion half into pieces.
2. Preheat a small frying pan on medium heat for 2 minutes. Add the margarine and melt.
3. Use a wooden spoon to cook the onion in the frying pan for about 3 minutes or until tender. Turn off the heat and set aside.
4. Break the eggs into a medium bowl and beat with a fork.
5. Add the red pepper, salt, black pepper, and paprika to the eggs. Whisk vigorously for 1 minute until the eggs are fluffy.
6. Spray a large nonstick frying pan with vegetable oil cooking spray. Preheat the pan on medium heat for 2 minutes.
7. Add the onions and tomatoes evenly in the pan. Pour the egg mixture over the onions and tomatoes. Adjust the heat to medium-low.
8. Gently scramble the egg mixture for about 5 minutes with a rubber spatula until set.
9. Serve with rolls or crusty bread for a satisfying breakfast.
Sticky Rice with Fruit
Time
1 hour to soak rice plus 45 minutes to cook
Tools
measuring cups
measuring spoons
medium bowl
strainer
medium saucepan with lid
can opener
small saucepan
wooden spoon
paring knife
cutting board
4 dessert plates
scoop
Makes
4 servings
Sticky rice is a sweet rice that sticks together. It makes a great Thai dessert when mixed with coconut milk and served with fruit, such as mango or papaya.
Ingredients
1 cup sweet rice (also called sticky or glutinous rice)
1 quart water
2 cups water
1 cup canned coconut milk
1⁄3 cup sugar
1⁄4 teaspoon salt
2 cups sliced fresh fruit such as mangoes, papayas, or bananas
1⁄4 cup coconut cream (the thick part of coconut milk)
Steps
1. Soak the rice in 1 quart of water in a medium bowl for 1 hour.
2. Place the rice in a strainer. Rinse the rice under cold running water until the water draining away looks clear.
3. Place the rice in a medium saucepan with 2 cups of water.
4. Put the heat on high and bring the water to a boil. Then cover and reduce the heat to low so that the rice simmers.
5. Cook the rice until the water has evaporated, about 10 to 15 minutes.
6. While the rice simmers, combine the coconut milk, sugar, and salt in a small saucepan. Place over medium heat and cook for 3 to 4 minutes, stirring constantly with a wooden spoon. Do not boil.
7. Pour the coconut milk mixture over the cooked rice in the medium saucepan. Toss well so that the rice is coated.Cover and let it sit for 30 minutes.
8. While the rice sits, peel and slice the fruit on a cutting board. Divide the fruit up among 4 dessert plates.
9. Scoop the rice and divide among the plates. Drizzle 1 tablespoon of coconut cream (the thick part of coconut milk) over each rice scoop. Serve.
1 hour to soak rice plus 45 minutes to cook
Tools
measuring cups
measuring spoons
medium bowl
strainer
medium saucepan with lid
can opener
small saucepan
wooden spoon
paring knife
cutting board
4 dessert plates
scoop
Makes
4 servings
Sticky rice is a sweet rice that sticks together. It makes a great Thai dessert when mixed with coconut milk and served with fruit, such as mango or papaya.
Ingredients
1 cup sweet rice (also called sticky or glutinous rice)
1 quart water
2 cups water
1 cup canned coconut milk
1⁄3 cup sugar
1⁄4 teaspoon salt
2 cups sliced fresh fruit such as mangoes, papayas, or bananas
1⁄4 cup coconut cream (the thick part of coconut milk)
Steps
1. Soak the rice in 1 quart of water in a medium bowl for 1 hour.
2. Place the rice in a strainer. Rinse the rice under cold running water until the water draining away looks clear.
3. Place the rice in a medium saucepan with 2 cups of water.
4. Put the heat on high and bring the water to a boil. Then cover and reduce the heat to low so that the rice simmers.
5. Cook the rice until the water has evaporated, about 10 to 15 minutes.
6. While the rice simmers, combine the coconut milk, sugar, and salt in a small saucepan. Place over medium heat and cook for 3 to 4 minutes, stirring constantly with a wooden spoon. Do not boil.
7. Pour the coconut milk mixture over the cooked rice in the medium saucepan. Toss well so that the rice is coated.Cover and let it sit for 30 minutes.
8. While the rice sits, peel and slice the fruit on a cutting board. Divide the fruit up among 4 dessert plates.
9. Scoop the rice and divide among the plates. Drizzle 1 tablespoon of coconut cream (the thick part of coconut milk) over each rice scoop. Serve.
Thai Chicken Salad
Time
15 minutes
Tools
cutting board
paring knife
measuring cups
measuring spoons
medium bowl
whisk
paper towels
4 plates
serving spoon
Makes
4 servings
Thai chicken salad is typical of Thai dishes because it includes a balance of sweet, sour, hot, and salty tastes,and you can adjust the flavors as you like. There are many versions of this Thai-created dish in America.
Ingredients
1 lime
1⁄4 cup peanut oil
1 tablespoon fish sauce (available
in some supermarkets or
in Asian grocery stores)
1⁄8 teaspoon crushed red pepper
3 scallions
8 romaine leaves
1 teaspoon brown sugar
2 cups bite-sized pieces cooked chicken
2 tablespoons chopped peanuts
Steps
1. On a cutting board, cut the lime in half. Squeeze the lime to make 2 tablespoons of fresh lime juice. Place the lime juice in a medium bowl.
2. To make the dressing, add the peanut oil, fish sauce, and crushed red pepper to the medium bowl. Use a whisk to blend the ingredients.
3. Wash the scallions and romaine leaves and pat dry with paper towels. Cut off the roots of the scallions. Chop the white part only and add to the bowl.
4. Place the romaine leaves on 4 plates.
5. Taste the dressing. Add about 1 teaspoon of brown sugar as needed to balance the flavors in the way you like best.
6. Add the chicken to the dressing and toss to coat well.
7. Place the chicken salad on top of the lettuce leaves on the plates. Garnish with chopped peanuts.
15 minutes
Tools
cutting board
paring knife
measuring cups
measuring spoons
medium bowl
whisk
paper towels
4 plates
serving spoon
Makes
4 servings
Thai chicken salad is typical of Thai dishes because it includes a balance of sweet, sour, hot, and salty tastes,and you can adjust the flavors as you like. There are many versions of this Thai-created dish in America.
Ingredients
1 lime
1⁄4 cup peanut oil
1 tablespoon fish sauce (available
in some supermarkets or
in Asian grocery stores)
1⁄8 teaspoon crushed red pepper
3 scallions
8 romaine leaves
1 teaspoon brown sugar
2 cups bite-sized pieces cooked chicken
2 tablespoons chopped peanuts
Steps
1. On a cutting board, cut the lime in half. Squeeze the lime to make 2 tablespoons of fresh lime juice. Place the lime juice in a medium bowl.
2. To make the dressing, add the peanut oil, fish sauce, and crushed red pepper to the medium bowl. Use a whisk to blend the ingredients.
3. Wash the scallions and romaine leaves and pat dry with paper towels. Cut off the roots of the scallions. Chop the white part only and add to the bowl.
4. Place the romaine leaves on 4 plates.
5. Taste the dressing. Add about 1 teaspoon of brown sugar as needed to balance the flavors in the way you like best.
6. Add the chicken to the dressing and toss to coat well.
7. Place the chicken salad on top of the lettuce leaves on the plates. Garnish with chopped peanuts.
Amazing Asian Dumpling Soup
Time
45 minutes
Tools
measuring cups
measuring spoons
medium frying pan
colander
medium bowl
paper towels
cutting board
paring knife
grater
waxed paper
small bowl
table fork
wooden spoon
large frying pan or Dutch
oven
teaspoon
small bowl
pastry brush
slotted spoon
ladle
8 soup bowls
Makes
8 servings
Wonton wrappers make a sturdy dumpling and are easy to use. Korean American families often make this soup.
Ingredients
2 tablespoons peanut oil
1⁄2 pound lean ground beef or turkey
2 cups bean sprouts
6 scallions
3 carrots
1 egg
1 tablespoon sesame seeds
1⁄2 teaspoon garlic powder
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
8 cups low-sodium beef broth
1 cup water
2 tablespoons light soy sauce
1 package wonton wrappers
Steps
1. To make the filling for the dumplings, heat the peanut oil in a medium frying pan over medium heat. Add the ground meat and cook until it is browned. Place the meat into a colander to drain the fat.
2. Put the cooked meat into a medium bowl.
3. Wash the bean sprouts, scallions, and carrots and pat dry with paper towels.
4. On a cutting board, chop the bean sprouts into tiny pieces.
5. Cut the roots off the scallions. Slice the scallions into 1⁄4-inch slices. Slice only the lower third of the green tops.
6. Cut off the carrot tops. Grate the carrots with a metal grater over waxed paper.
7. In a small bowl, beat the egg with a fork.
8. Add the bean sprouts, scallions, carrots, egg, sesame seeds, garlic powder, salt, and pepper to the meat mixture. Mix with a wooden spoon.
9. Place the beef broth, water, and soy sauce in a large frying pan or Dutch oven without the cover. Bring to a boil.
10. Meanwhile, make the dumplings by putting a heaping teaspoon of the filling into the center of each wonton square.
11. Fill a small bowl with water.
12. Brush the edges of the wontons with water. Fold each wonton in half to form a triangle. Press down to make sure the edges are secure. Continue to make dumplings.
13. With a slotted spoon, drop the dumplings into the boiling broth and simmer on medium heat for 10 minutes, being careful that the dumplings do not touch each other.
14. Ladle the soup into soup bowls and serve immediately.
45 minutes
Tools
measuring cups
measuring spoons
medium frying pan
colander
medium bowl
paper towels
cutting board
paring knife
grater
waxed paper
small bowl
table fork
wooden spoon
large frying pan or Dutch
oven
teaspoon
small bowl
pastry brush
slotted spoon
ladle
8 soup bowls
Makes
8 servings
Wonton wrappers make a sturdy dumpling and are easy to use. Korean American families often make this soup.
Ingredients
2 tablespoons peanut oil
1⁄2 pound lean ground beef or turkey
2 cups bean sprouts
6 scallions
3 carrots
1 egg
1 tablespoon sesame seeds
1⁄2 teaspoon garlic powder
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
8 cups low-sodium beef broth
1 cup water
2 tablespoons light soy sauce
1 package wonton wrappers
Steps
1. To make the filling for the dumplings, heat the peanut oil in a medium frying pan over medium heat. Add the ground meat and cook until it is browned. Place the meat into a colander to drain the fat.
2. Put the cooked meat into a medium bowl.
3. Wash the bean sprouts, scallions, and carrots and pat dry with paper towels.
4. On a cutting board, chop the bean sprouts into tiny pieces.
5. Cut the roots off the scallions. Slice the scallions into 1⁄4-inch slices. Slice only the lower third of the green tops.
6. Cut off the carrot tops. Grate the carrots with a metal grater over waxed paper.
7. In a small bowl, beat the egg with a fork.
8. Add the bean sprouts, scallions, carrots, egg, sesame seeds, garlic powder, salt, and pepper to the meat mixture. Mix with a wooden spoon.
9. Place the beef broth, water, and soy sauce in a large frying pan or Dutch oven without the cover. Bring to a boil.
10. Meanwhile, make the dumplings by putting a heaping teaspoon of the filling into the center of each wonton square.
11. Fill a small bowl with water.
12. Brush the edges of the wontons with water. Fold each wonton in half to form a triangle. Press down to make sure the edges are secure. Continue to make dumplings.
13. With a slotted spoon, drop the dumplings into the boiling broth and simmer on medium heat for 10 minutes, being careful that the dumplings do not touch each other.
14. Ladle the soup into soup bowls and serve immediately.
Korean Sweet Rice Cakes
Time
Soaking overnight plus 45 minutes to prepare
plus 2 hours to cool
Tools
cookie sheet
measuring cups
measuring spoons
medium bowl
strainer
medium pot
potato masher
small pot
wooden spoon
plastic wrap
plate
Makes
About 8 rice cakes
More than just another way of using rice, these cakes have a long history in South Korea. They have found their way into many different traditions. This type of rice cake is commonly used for weddings. The cake shape, content,and color vary from one region to another.
Ingredients
vegetable oil for cookie sheet
2 cups sweet rice (also called
sticky or glutinous rice)
1 tablespoon soy sauce
1⁄3 cup brown sugar
3⁄4 cup chestnuts or walnuts,chopped
3⁄4 cup raisins
2 tablespoons pine nuts
2 teaspoons cinnamon
1 tablespoon vegetable oil
Steps
1. Soak the rice in 1 quart of cold water in a medium bowl overnight.
2. Oil a cookie sheet.
3. Drain the water from the rice using a strainer.
4. Place the rice in a medium pot with 2 cups of water. Place on the stove on high and bring the water to a boil. Then cover and reduce the heat to low.
5. Let the rice simmer until the water has evaporated, about 15 minutes. Remove from the heat.
6. Use a potato masher to mash the rice well. Set aside.
7. Place the soy sauce and the brown sugar in a small pot.Heat on medium until it becomes thick in consistency, about 10 minutes. Stir frequently with a wooden spoon.
8. Add the brown sugar mixture to the rice and stir. Add the chestnuts or walnuts, raisins, pine nuts, and cinnamon to the rice and stir again.
9. Spoon the rice mixture onto the oiled cookie sheet.
10. With oiled hands, spread the mixture about 3⁄4 inch thick. Cover loosely with plastic wrap and place in the refrigerator.
11. Once thoroughly cooled, about 2 hours, cut into 1 × 11⁄2-inch rectangles, making sure to oil the knife.
12. Arrange nicely on a plate and serve.
Soaking overnight plus 45 minutes to prepare
plus 2 hours to cool
Tools
cookie sheet
measuring cups
measuring spoons
medium bowl
strainer
medium pot
potato masher
small pot
wooden spoon
plastic wrap
plate
Makes
About 8 rice cakes
More than just another way of using rice, these cakes have a long history in South Korea. They have found their way into many different traditions. This type of rice cake is commonly used for weddings. The cake shape, content,and color vary from one region to another.
Ingredients
vegetable oil for cookie sheet
2 cups sweet rice (also called
sticky or glutinous rice)
1 tablespoon soy sauce
1⁄3 cup brown sugar
3⁄4 cup chestnuts or walnuts,chopped
3⁄4 cup raisins
2 tablespoons pine nuts
2 teaspoons cinnamon
1 tablespoon vegetable oil
Steps
1. Soak the rice in 1 quart of cold water in a medium bowl overnight.
2. Oil a cookie sheet.
3. Drain the water from the rice using a strainer.
4. Place the rice in a medium pot with 2 cups of water. Place on the stove on high and bring the water to a boil. Then cover and reduce the heat to low.
5. Let the rice simmer until the water has evaporated, about 15 minutes. Remove from the heat.
6. Use a potato masher to mash the rice well. Set aside.
7. Place the soy sauce and the brown sugar in a small pot.Heat on medium until it becomes thick in consistency, about 10 minutes. Stir frequently with a wooden spoon.
8. Add the brown sugar mixture to the rice and stir. Add the chestnuts or walnuts, raisins, pine nuts, and cinnamon to the rice and stir again.
9. Spoon the rice mixture onto the oiled cookie sheet.
10. With oiled hands, spread the mixture about 3⁄4 inch thick. Cover loosely with plastic wrap and place in the refrigerator.
11. Once thoroughly cooled, about 2 hours, cut into 1 × 11⁄2-inch rectangles, making sure to oil the knife.
12. Arrange nicely on a plate and serve.
Korean-Style Short Ribs
Time
15 minutes to prepare plus 2 hours to marinate plus 15 minutes to broil
Tools
measuring cups
measuring spoons
1-gallon zipper-lock
plastic bag
small bowl
whisk
cutting board
chef’s knife
broiler pan
aluminum foil
oven mitts
tongs
platter
Makes
6 servings
This Korean American version of barbecued spare ribs adds a fiery flare to the ribs and is hot . . . hot . . . hot! Instead of barbecuing these ribs over charcoal or flames,this recipe uses the broiler.
Ingredients
3 to 4 pounds of beef short ribs,
separated
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2⁄3 cup teriyaki sauce
1 tablespoon sesame seeds
1 teaspoon sugar
2 teaspoons Tabasco sauce
2 garlic cloves
vegetable oil cooking spray
Steps
1. Sprinkle the short ribs with salt and pepper. Place in a 1-gallon zipper-lock plastic bag.
2. In a small bowl, whisk together the teriyaki sauce, sesame seeds, sugar, and Tabasco sauce. Pour into the plastic bag over the ribs.
3. Place the garlic cloves on a cutting board. Use the side of a large chef’s knife to press down on the garlic cloves and loosen the papery skin. Remove the garlic from the skin and add to the plastic bag with the ribs.
4. Seal the zipper-lock bag and let sit in the refrigerator to marinate for 2 hours.
5. Line a broiler pan with aluminum foil. Spray lightly with vegetable oil cooking spray.
6. Set the rack so that the meat will be at least 4 inches from the heat source to avoid burning.
7. Preheat the broiler.
8. Place the spare ribs on the broiler pan. Using oven mitts, place the pan under the broiler. Broil for 7 minutes, watching closely.
9. Take the pan out of the oven and use tongs to turn over the ribs.
10. Place the pan back in the oven and broil for 7 to 8 more minutes. Watch closely. Wash the tongs.
11. Remove the pan from the oven with oven mitts. Use tongs to put the ribs on a serving platter.
15 minutes to prepare plus 2 hours to marinate plus 15 minutes to broil
Tools
measuring cups
measuring spoons
1-gallon zipper-lock
plastic bag
small bowl
whisk
cutting board
chef’s knife
broiler pan
aluminum foil
oven mitts
tongs
platter
Makes
6 servings
This Korean American version of barbecued spare ribs adds a fiery flare to the ribs and is hot . . . hot . . . hot! Instead of barbecuing these ribs over charcoal or flames,this recipe uses the broiler.
Ingredients
3 to 4 pounds of beef short ribs,
separated
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2⁄3 cup teriyaki sauce
1 tablespoon sesame seeds
1 teaspoon sugar
2 teaspoons Tabasco sauce
2 garlic cloves
vegetable oil cooking spray
Steps
1. Sprinkle the short ribs with salt and pepper. Place in a 1-gallon zipper-lock plastic bag.
2. In a small bowl, whisk together the teriyaki sauce, sesame seeds, sugar, and Tabasco sauce. Pour into the plastic bag over the ribs.
3. Place the garlic cloves on a cutting board. Use the side of a large chef’s knife to press down on the garlic cloves and loosen the papery skin. Remove the garlic from the skin and add to the plastic bag with the ribs.
4. Seal the zipper-lock bag and let sit in the refrigerator to marinate for 2 hours.
5. Line a broiler pan with aluminum foil. Spray lightly with vegetable oil cooking spray.
6. Set the rack so that the meat will be at least 4 inches from the heat source to avoid burning.
7. Preheat the broiler.
8. Place the spare ribs on the broiler pan. Using oven mitts, place the pan under the broiler. Broil for 7 minutes, watching closely.
9. Take the pan out of the oven and use tongs to turn over the ribs.
10. Place the pan back in the oven and broil for 7 to 8 more minutes. Watch closely. Wash the tongs.
11. Remove the pan from the oven with oven mitts. Use tongs to put the ribs on a serving platter.
German Potato Salad
Time
50 to 60 minutes
Tools
vegetable scrub brush
paring knife
vegetable peeler
cutting board
large saucepan
long fork
colander
large bowl
medium frying pan
tongs
paper towels
wooden spoon
measuring cups
measuring spoons
Makes
8 servings
German potato salad is made with oil or bacon fat, vinegar,and bacon instead of mayonnaise. It tastes better warm or at room temperature than cold. If the salad has been refrigerated, let it stand at room temperature for 30 minutes before serving for the best flavor.
Ingredients
6 medium potatoes
1 large onion
8 slices bacon
3 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon white pepper
1⁄2 cup apple cider vinegar
1 cup water
Steps
1. Scrub the potatoes with a brush under running water. Remove the eyes and any decayed areas with a paring knife. Peel the potatoes with a vegetable peeler. On a cutting board, cut the potatoes into 1⁄4-inch slices.
2. Put the potatoes in the saucepan and add enough water to cover.
3. Bring the water to a boil over high heat. Simmer the potatoes for 20 minutes or until they are just tender.
4. While the potatoes boil, remove the papery skin from the onion. Using a cutting board, cut the onion in half. Chop each onion half.
5. Use a fork to prick the potatoes to see if they are just tender. When ready, turn the heat off. Ask an adult to drain the potatoes using the colander, then transfer them to the large bowl.
6. Put the frying pan on medium heat. Lay the bacon strips side by side in the pan. Cook for about 10 minutes. Turn the bacon over every 2 to 3 minutes with tongs.
7. Remove the bacon from the pan and place on paper towels.
8. Using a wooden spoon for stirring, sauté the onions in the bacon drippings until golden brown and tender, about 5 minutes. Add the flour and cook for 1 minute while stirring constantly.
9. Add the sugar, salt, pepper, vinegar, and water. Bring to a boil, then reduce the heat and simmer until the mixture just starts to thicken. Pour over the cooked potatoes.
10. Break up the bacon into small pieces and add to the potato salad. Toss gently and serve.
50 to 60 minutes
Tools
vegetable scrub brush
paring knife
vegetable peeler
cutting board
large saucepan
long fork
colander
large bowl
medium frying pan
tongs
paper towels
wooden spoon
measuring cups
measuring spoons
Makes
8 servings
German potato salad is made with oil or bacon fat, vinegar,and bacon instead of mayonnaise. It tastes better warm or at room temperature than cold. If the salad has been refrigerated, let it stand at room temperature for 30 minutes before serving for the best flavor.
Ingredients
6 medium potatoes
1 large onion
8 slices bacon
3 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon white pepper
1⁄2 cup apple cider vinegar
1 cup water
Steps
1. Scrub the potatoes with a brush under running water. Remove the eyes and any decayed areas with a paring knife. Peel the potatoes with a vegetable peeler. On a cutting board, cut the potatoes into 1⁄4-inch slices.
2. Put the potatoes in the saucepan and add enough water to cover.
3. Bring the water to a boil over high heat. Simmer the potatoes for 20 minutes or until they are just tender.
4. While the potatoes boil, remove the papery skin from the onion. Using a cutting board, cut the onion in half. Chop each onion half.
5. Use a fork to prick the potatoes to see if they are just tender. When ready, turn the heat off. Ask an adult to drain the potatoes using the colander, then transfer them to the large bowl.
6. Put the frying pan on medium heat. Lay the bacon strips side by side in the pan. Cook for about 10 minutes. Turn the bacon over every 2 to 3 minutes with tongs.
7. Remove the bacon from the pan and place on paper towels.
8. Using a wooden spoon for stirring, sauté the onions in the bacon drippings until golden brown and tender, about 5 minutes. Add the flour and cook for 1 minute while stirring constantly.
9. Add the sugar, salt, pepper, vinegar, and water. Bring to a boil, then reduce the heat and simmer until the mixture just starts to thicken. Pour over the cooked potatoes.
10. Break up the bacon into small pieces and add to the potato salad. Toss gently and serve.
YUMMY SHISH KEBABS
Slice up green and red (red are optional) peppers.
Clean some mushrooms
Clean a few cherry tomatoes
Cut a chicken breast into strips
Skewer all items on the kebab and cook for somewhere in the 10 minute
range (get the pepper cooked all the way through) Coat with pepper (lots– mmm) and some salt. Dip in previously mentioned ranch dressing or
whatever you want, or just eat plain.
Clean some mushrooms
Clean a few cherry tomatoes
Cut a chicken breast into strips
Skewer all items on the kebab and cook for somewhere in the 10 minute
range (get the pepper cooked all the way through) Coat with pepper (lots– mmm) and some salt. Dip in previously mentioned ranch dressing or
whatever you want, or just eat plain.
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