Comments on: Scallion (Spring Onion) Bread http://habeasbrulee.com/2006/03/15/scallion-spring-onion-bread/ Wed, 12 Mar 2014 12:49:29 +0000 hourly 1 http://wordpress.org/?v=3.8.21 By: Shallot cake redux « Shimmy Shimmy Coconut http://habeasbrulee.com/2006/03/15/scallion-spring-onion-bread/comment-page-1/#comment-124802 Wed, 02 Nov 2011 10:38:40 +0000 http://habeasbrulee.com/2006/03/15/scallion-spring-onion-bread/#comment-124802 [...] made me get the urge to try and perfect them. I found the recipe I used the first few times from here and have to say that it is on its own close to perfect. That said, the required amount of shallots [...]

]]> By: Sol http://habeasbrulee.com/2006/03/15/scallion-spring-onion-bread/comment-page-1/#comment-121642 Wed, 08 Jul 2009 01:54:21 +0000 http://habeasbrulee.com/2006/03/15/scallion-spring-onion-bread/#comment-121642 fantastic recipe…tried..was successful..will use again

]]> By: helenb http://habeasbrulee.com/2006/03/15/scallion-spring-onion-bread/comment-page-1/#comment-121639 Sun, 28 Jun 2009 02:57:36 +0000 http://habeasbrulee.com/2006/03/15/scallion-spring-onion-bread/#comment-121639 I am chinese and I have used several chinese recipes of scallion pancakes. This is the most authentic and best recipe I’ve used! Thank you.

]]> By: Habeas Brulee » Blog Archive » Recipe Index http://habeasbrulee.com/2006/03/15/scallion-spring-onion-bread/comment-page-1/#comment-11091 Tue, 20 Feb 2007 14:54:17 +0000 http://habeasbrulee.com/2006/03/15/scallion-spring-onion-bread/#comment-11091 [...] Breads Garlic Focaccia Scallion (Spring Onion) Bread [...]

]]> By: Pamela http://habeasbrulee.com/2006/03/15/scallion-spring-onion-bread/comment-page-1/#comment-248 Tue, 30 May 2006 06:42:02 +0000 http://habeasbrulee.com/2006/03/15/scallion-spring-onion-bread/#comment-248 Looks fab!

]]> By: Mama O'M http://habeasbrulee.com/2006/03/15/scallion-spring-onion-bread/comment-page-1/#comment-45 Sun, 19 Mar 2006 20:24:28 +0000 http://habeasbrulee.com/2006/03/15/scallion-spring-onion-bread/#comment-45 Hmm. How long, exactly, could I let the doughs rest after combining them? Could I, for example, leave them in the refrigerator overnight?

Looking forward to trying these!

]]> By: Ivonne http://habeasbrulee.com/2006/03/15/scallion-spring-onion-bread/comment-page-1/#comment-34 Thu, 16 Mar 2006 02:37:42 +0000 http://habeasbrulee.com/2006/03/15/scallion-spring-onion-bread/#comment-34 Even before the picture fully loaded I knew I wanted to make these! Thank you for sharing the recipe … they look incredible.

]]> By: Tania http://habeasbrulee.com/2006/03/15/scallion-spring-onion-bread/comment-page-1/#comment-33 Wed, 15 Mar 2006 12:44:47 +0000 http://habeasbrulee.com/2006/03/15/scallion-spring-onion-bread/#comment-33 What a delicious-looking photo! I love Madhur Jaffrey’s recipes; she’s wonderful at adapting exotic recipes for North American home cooks. I just wrote a post about trying her Masala Chai recipe, which, admittedly, is less complicated than scallion breads with dipping sauce, but delicious nonetheless!

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