soy sauce dressing
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Cooking receipe to make soy sauce dressing under category General Recipes. You may find some video clips related to this receipe below.soy sauce dressing3/4 cup corn oil 4 tablespoons soy sauce2 tablespoons lemon juice1 garlic clove mincedsalt and pepperBeat together the corn oil soy sauce lemon jui
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Chocolate Marshmallow Liqueur Cups Recipe
| Dessert
Type: Chocolate Marshmallow Liqueur Cups Free Cooking Recipe - Dessert Good stuff! Ingredients / Directions 4 ounces semisweet chocolate16 to 20 fluted paper or foil baking cup(s)s32 large marshmallows1/2 cup(s) milk1/4 cup(s) Amaretto3 tablespoons white cr�me de cacao1 cup(s)
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Japanese Tofu Donburi Japanese cooking recipe
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Ingredients 2 teaspoons salad oil 1 onion, peeled and thinly sliced 2 tablespoons minced fresh ginger 1 cup vegetable broth 1/4 cup soy sauce 4 teaspoons sugar 12 1/3 ounces silken firm tofu 6 cups baby spinach leaves, rinsed drained 3/4 cup Egg Beaters egg substitute 6 cups hot cooked rice
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smashed celeriac
| General Recipes
Cooking receipe to make smashed celeriac under category General Recipes. You may find some video clips related to this receipe below.smashed celeriacitalianriver cafe cook book1.3kg celeriac peeled and cubed4 tablespoons olive oil3 garlic cloves peeled and finely chopped2 fresh red chillies seeded a
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Cooking receipe to make oysters in champagne sauce under category General Recipes. You may find some video clips related to this receipe below.
oysters in champagne sauce
A grand sounding way of dishing up oysters in a creamy sauce flavoured with champagne (or a high quality methode champenoise) . They can either be served in the shell which looks pretty or in the hollowed out brioche which I preferthe combination is sublime.
12 oysters
150ml champagne
2 shallots very finely chopped
150ml double cream
salt and pepper
coarse salt
a little chopped chervil
For the brioches (optional)
24 individual brioches
melted butter
Open the oysters.
Strain the liquor and reserve.
Save the lower shells if using.
Put the champagne and shallots into a pan and boil hard until the liquid is reduced by about half.
Now add the cream and boil again until reduced by half to give a thick rich sauce.
Stir in the oyster liquor then taste and season
To serve in the shell make a bed of coarse sea salt in an ovenproof dish and nestle the half shells in it (this is just to keep them steady).
Return each raw oyster to its shell pour over the sauce and popunder a preheated grill until the sauce bubbles vigorously?a couple of minutes and no more.
Sprinkle with a little chervil andserve.
If serving in brioches slice a lid from the top of each one and pull out some of the crumb to form a sturdy bowl.
Brush inside and out with melted butter and bake for 510 minutes at 200C/400F/Gas Mark 6 until lightly browned and crisp.
When the sauce is just about ready slip the oysters into it and cook for about one minute.
Spoon the sauce and oysters into the brioche cases scatter with chervil and eat immediately
Serves 24
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