Slice thin. And get a large cucumber🙄
Adding…the cream cheese mixture doesn’t need to be thick on the bread either .
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Bought ingredients, making it for sons family arrival this Wednesday ….thanks @conmama for excellent directions
I’m very lactose intolerant. I take lactaid before I eat dairy and have no problems at all. I do have to take two or three pills. I’ve checked with my doctor who said that’s OK.
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My go to is a marinated bean salad. It’s easy,quick,healthy, cheap, vegan and makes a good presentation at a buffet. And it tastes good.
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Sadly, H is VERY lactose intolerant and the lactaid pills do not help him (no matter how many he takes. We’ve decided avoidance seems best for him.
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Here’s my summertime go-to
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I hope they like it! My son asked for the recipe (I gave it to him, haha!).
How do you make sesame noodles?
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Yes,Sesame noodles sound yummy. Would love a recipe!
Without going back to see…Lake House Salad? My niece makes a similar one only with deli salami instead of pepperoni and fresh mozzarella balls instead of Colby-Jack. That said hers calls for Italian salad dressing both some liquid and a packet of dry. I am going to make her salad but use your dressing.
This has been one of my favorite appetizers to make for many years! It goes so fast!!
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@conmama i can see why you’d rather not share your recipe. There is a lot of temptation to change this, change that.
I used turkey pepperoni, it was good but maybe the other pepperoni would have been a bit more spicy. I didn’t use peppers because my husband won’t eat them and they give me horrible reflux. But I tried really hard to follow the steps and it tasted delicious.
I don’t have a recipe that I make all the time. But it must be human nature to fiddle with a recipe lol!
I agree that once the ingredients are changed, it’s not my recipe anymore. The taste is different, even if one thing is missing. You can now call it “your” recipe.
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HImom–my D thought for a long time she was lactose intolerant and used lactaid with some success but later did the Whole 30 Diet and discovered she was actually gluten intolerant (mimics lactose intolerance) and not lactose intolerant. Huge improvement!
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H is both lactose and gluten intolerant. I still likes food with both and tries to eat them in moderation. Thx.
Sesame Noodles (Best when made day before serving)
INGREDIENTS:
6 cloves garlic, minced
2 T. fresh ginger, grated
2 T. sesame oil
6 T. vegetable or canola oil
6 T. light rice vinegar
8 T. soy sauce
1 T. chili oil
3 T. white sugar
6 scallions
1 lb. vermicelli, cooked
Saute first four ingredients, being careful not to burn the garlic. Add the remaining ingredients and boil for a few seconds, stirring constantly.
Mix sauce into the cooked vermicelli; refrigerate overnight (I let it sit out for half an hour or so before refrigerating to continually toss the noodles).
I like to bring to room temperature before serving; toss noodles and garnish with the chopped scallions.
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@MaryBarbara58 - Thank you!
@MaryBarbara58 - thanks! Just saved that recipe.
Thank You @conmama ! Your Lake House Pepperoni pasta Salad a hit! That dressing, really is lovely, light, fresh tasting and works so well with vegetables. I didn’t think I’d have enough dressing for the bowl of salad, but it was just enough to flavor and not overwhelm.
Confession, I left out the green onion, followed your directions precisely, and will be making this again. A keeper. Thanks so much
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I’m so glad you liked it! I’m making a double batch as I’m at the lake house and entertaining 7 twenty somethings this long weekend.
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