|Fruit Essential Kitchen Series|
|by Suzie Eiseman|
The recipes in this volume encourage the use of fruit at its seasonal peak when it is at its best - ripe, plump, fragrant, and good for you.
Tip: Try white sauce for more results.
Results 1 - 10 of 29 for japanese white sauce
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Preheat oven to 450°F. Make glaze: In a small saucepan combine all ingredients and bring to a boil. Simmer for 30 seconds and remove from heat. Cool ...
Render suet and ... remove stems. Add white and black pepper, ... hotter). Add tomato sauce and paste. Cook ... Habanero chilies, hottest pepper in the world.
Cut Japanese eggplant in half ... make Sub Gum sauce: Mix the ... minute. Stir to smooth sauce. Pour over eggplant. Garnish with fresh chopped cilantro.
Peel alternate strips of skin from eggplant. Remove cap. Cut eggplant lengthwise into 1/4 inch slices. Place on cookie sheets and brush both sides of ...
Mix all in a blender, stores for weeks. Wait to mix all, and add dressing when ready to serve. Can omit oil or add just 2 cups or to taste. Serves ...
Basic steps in ... add 1/2 cup white wine. 4. Bring ... nice flavor. Go into an Oriental food store, read the labels on the different items and experiment.
Wash rice well and cook with 5 1/2 cups water. Heat vinegar and add sugar, salt and ajinomoto and stir until dissolved, set aside. When rice is ...
Spray large Teflon ... mix ketchup, soy sauce, mirin (or white wine) and the ... content, and for best flavor, use all chicken pieces with skin and bones.
To prepare batter: Combine flour and water in bowl and stir well. To prepare soup: Combine ingredients in pan and boil for 1 to 2 minutes; strain. To ...
#1. Put the ... sake, and soy sauce and mix in ... rubber bands. #8. Put (#7) in the refrigerator overnight. #9. Slice the omelette (about a half inch).
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