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Impossible Buttermilk Pie Recipe
| Pies And Pastries
Type: Impossible Buttermilk Pie Free Cooking Recipe - Pies And Pastries the best! Ingredients / Directions 1 1/2 cup(s) sugar 1 cup(s) buttermilk 1/2 cup(s) Bisquick baking mix 1/3 cup(s) margarinemelted 1 teaspoon vanilla 3 x eggs Heat oven to 350 degrees. Grease pie plate9x 1/4 inc
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steamed pears
| General Recipes
Cooking receipe to make steamed pears under category General Recipes. You may find some video clips related to this receipe below.steamed pearschinesenorthern region4 firm pears3 tablespoons sugar preferably Chinese rock sugar75ml water2 cinnamon sticks or Chinese cinnamon barkPeel the pears and cut
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grilled garlic mussels
| General Recipes
Cooking receipe to make grilled garlic mussels under category General Recipes. You may find some video clips related to this receipe below.grilled garlic mussels750g large mussels scrubbed and debearded 150ml dry white wine 4 garlic cloves peeled and finely chopped 100g fresh breadcrurnbs 2 thsp oli
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Herbed Steak Recipe
| Meats
Type: Herbed Steak Free Cooking Recipe - Meats Simply good! Ingredients / Directions 1 pound round steak2 tablespoons flour1 teaspoon seasoned salt2 tablespoons vegetable oil1 can condensed cream of mushroom soup3/4 cup(s) water1 tablespoon herb seasoning Cut steak into serving-size p
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Cooking receipe to make chinese snacks and sweets info under category General Recipes. You may find some video clips related to this receipe below.
chinese snacks and sweets info
There is an enormous variety of Chinese savoury and sweet snacks which are eaten between meals and during banquets. Such treats have been savoured by the Chinese for hundreds of years. Originally they were enjoyed only by members of the Imperial household whose chefs concocted savoury delicacies such as minced pheasant dumplings and sweet ones made from steamed milk and sweet bean sauce. Over the centuries these and many less expensive versions have found their way into the diet of the ordinary Chinese. By 1900 Cantonese restaurants were the acknowledged masters of this speciality. Appropriately the Cantonese term for such snacks is dim sum which means eating snacks for pleasure or order what you fancy. Today Hong Kongs Cantonese restaurants are some of the best places to enjoy dim sum because there the range of snacks is both wide and adventurous.
Dim sum are eaten between mid morning and late afternoon and most usually as a light inexpensive lunch. Many dim sum restaurants in Hong Kong are enormous consisting of a number of cavernous rooms which are jam packed at lunchtime as family and friends meet to gossip or discuss business. The noise is deafening.
In many restaurants no menu is presented. Diners are provided with a pot of tea cups small plates and chopsticks. Waiters and waitresses circulate around the huge rooms pushing trollies containing various dim sum. Diners stop the trollies and select whatever appeals to them sometimes accumulating as many as 3 dozen different small dishes. Tea is drunk throughout the meal which is why dim sum is sometimes referred to as yam cha the Cantonese words for drinking tea. At the end of the meal the bill is calculated by counting up the number of small plates or steamers on the table. It is all great fun.
Dim sum come in all flavours and can be hot sour sweet or spicy. They are prepared in many different ways although some of the most popular are cooked in attractive little round bamboo steamers which are then transported in stacks on dim sum trolleys. Some of the most popular dim sum snacks are:
