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Chocolate �clairs Dessert Recipe
| Dessert
Type: Chocolate �clairs Dessert Free Cooking Recipe - Dessert Simply good! Ingredients / Directions Whole graham crackers2 small boxes instant French vanilla pudding3 cup(s)s milk1 (8 ounce) container Cool Whip�2 ounces Bakers'' chocolate2 tablespoons butter2 tablespoons
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Furikake Salmon Japanese cooking recipe
| Japanese
Ingredients 2 lbs fresh salmon 1 1/2 cups Yoshida gourmet sauce Nori Goma Furikake Directions 1Pour sauce in shallow baking pan. 2Place salmon in pan and cover both sides with sauce. 3Cover pan with foil and bake at 350 degrees for 45 minutes. 4Uncover and sprinkle with furikake and return unc
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pork with mushrooms
| General Recipes
Cooking receipe to make pork with mushrooms under category General Recipes. You may find some video clips related to this receipe below.pork with mushrooms900g pork fillet cubed75g plain flour1 level tsp saltfreshly ground black pepper350g onions skinned and sliced75g Presto Creamery butter450g butt
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guidelines for quiches flans and tarts
| General Recipes
Cooking receipe to make guidelines for quiches flans and tarts under category General Recipes. You may find some video clips related to this receipe below.guidelines for quiches flans and tartssee basic short crust pastry[tubepress mode='tag', tagValue='guidelines for quiches flans and tarts']
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Ingredients
200 ml soy sauce
400 ml water
150 ml mirin
1 tablespoon sugar
25 g bonito flakes (katsuobushi)
kombu seaweed (about 2 inches or 1.5cm by 6 inches or 15cm thereabouts)
Directions
1In a medium sized pot heat water, soy sauce, and sugar until it boils. Turn down the heat to medium low and remove any scum from the surface.
2Add bonito flakes and kombu seaweed and again heat until boiling. As soon as it boils turn off the heat.
3Add mirin and refrigerate overnight for the taste to meld together.
4Using cheesecloth or other fine strainer, strain several times to remove all debris from tsuyu/broth. You can use bonito flakes and kombu seaweed as in description above.
5Keep in glass bottle or plastic bottle, capped, and refrigerate. Keeps at least 1 year.
View related video clips
[tubepress mode=’tag’, tagValue=’Tsuyu Mentsuyu Mendare Japanese Basic Broth for Noodle Dish’]
