Tag-Archive for » Estie Yarmush «

Sushi Salad


  • 1 C sushi rice, prepared
  • 6-8 persian kerbies
  • 1 pkg dyno sea brand “seafood”
    Chop kirbies and fish, add rice. Add dressing right before serving.



  • 3T mayo
  • 3T tamari sauce


Hot Gooey Caramel Pie


  • 1 cup margarine
  • 8oz Tofutti cream cheese
  • 1.5 cups brown sugar
  • 1/4 cup corn syrup
  • 2 eggs
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • 1 1/4 cup flour
  • 1 cup caramel chips
  • 2¬†graham cracker pie crusts



  • Preheat oven to 350
  • Cream margarine and tofuttie cream cheese at med until smooth
  • Add brown sugar and corn syrup and beat until smooth and creamy
  • Add eggs, baking soda, vanilla, beating to combine after each addition
  • Turn to low and add flour, beat until combined, stir in caramel chips
  • Divide between two pies, bake 30-35 min until center is just set, may still be wiggly
  • Can serve hot with ice cream and caramel sauce

Broccoli salad


2 lb. Broccoli florets
slivered almonds
8 oz.craisins
1 small red onion

1/2 cup mayonaise
3 tbsp sugar
3 tbsp lemon juice


Toss broccoli, craisins, almonds and diced red onion.

Combine dressing ingredients and pour over salad and mix.

Nish Nosh Salad


1 bag green shredded cabbage
2 hearts of Romaine lettuce
1 bunch scallions
1 box grape tomatoes
Sour cream and onion flavored Nish Nosh chips


3T. water
1/2 c oil
3T mayonnaise
4 T. sugar
1 tsp salt
1 tsp mustard
1 tsp soy sauce
1/2 tsp pepper

Add chips and dressing right before serving

These amounts make a large salad, serving 8 people adjust accordingly.