Carrot Dressing Japanese cooking recipe
| Japanese
Ingredients 2 tablespoons light miso 3 teaspoons rice vinegar 1 carrot (grated) 3 tablespoons canola oil 1 tablespoon gingerroot (grated) 1 teaspoon water Directions 1Put all ingredients in a blender and pulse until the dressing coats a back of a spoon. 2Enjoy over any salad with lots of cabb
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| General Recipes
Cooking receipe to make herb vinaigrette under category General Recipes. You may find some video clips related to this receipe below.herb vinaigrette50 ml oz fresh lemon juice 50 ml white wine or cider vinegar 1/2 tsp salt 1/2 tsp sugar2 tsp chopped parsley (2/3 tspn if dried)2 tsp chives (2/3 tspn
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Flip-Flop Cobbler
| Pie s 4U
Cooking receipe to make Flip-Flop Cobbler under category Pie s 4U. You may find some video clips related to this receipe below.Flip-Flop Cobbler Easy to make, and oh so good. You can use frozen or canned fruit of your choosing, as well as fresh. The crust rises to the top while baking. A family fa
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Parmesan and Broccoli Stuffed Potatoes Recipe
| Vegeterian
Type: Parmesan and Broccoli Stuffed Potatoes Free Cooking Recipe - Vegeterian Um! Yummy! Ingredients / Directions 4 large baking potatoes 1 small head broccolicut into florets salt and pepper to taste 3 tablespoons roasted garlic and parmesan cheese sauce Wash potatoes and pierce with
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Cooking receipe to make chicken and mushroom soup under category General Recipes. You may find some video clips related to this receipe below.
chicken and mushroom soup
chinese
region: southern
110g chicken thighs or legs skinned
1 tablespoon sherry or rice wine
1 tablespoon light soy sauce
25g chinese dried mushrooms
1/.1L chicken Sstock (qv)
1 tablespoon spring onions finely chopped
25g parma ham or lean english smoked bacon shredded
1 tablespoon light soy sauce
2 teaspoons oil
Cut the chicken into 1cm cubes retaining any bones.
Put them into a bowl together with the sherry or rice wine and 1 tablespoon of soy sauce and let the mixture stand for 10 minutes.
Soak the mushrooms in warm water for 20 minutes.
Then drain them and squeeze out the excess liquid.
Remove and discard the stems and finely shred the caps into thin strips.
Bring the stock to a simmer in a large pot.
Drain the marinade (but not the chicken cubess into the stock).
Add the mushrooms spring onions ham or bacon and soy sauce.
Continue to simmer the soup and meanwhile heat the oil in a wok or large frying pan.
When it is hot stir fry the chicken cubes over a high heat until they are nicely brown.
This should take about 5 minutes.
Drain them on kitchen paper and then add them to the soup.
Simmer together for 5 minutes and the soup is ready to serve.
This soup combines two classic southern Chinese ingredients: chicken and dried mushrooms. Dark chicken meat from the legs and thighs is most often used for this soup to give it a rich strong flavour and a good texture. Fresh button mushrooms can be used instead of dried ones but you should try to use the dried Chinese mushrooms if you can get them as their smoky flavour enhances the total effect of the soup.
There are two techniques involved here. The chicken is first stir fried to give it a rich flavour. Then all the other ingredients are simmered together with the fried chicken. The result is a good soup which would also go well with French bread and butter for a nonChinese meal. It also re heats nicely tasting even better when made one day and eaten the next.
Serves 4
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