Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAsian - Chinese Meatball Sauce By Shugga
Famous Authors (View All Authors)
Asian - Chinese Meatball Sauce By Shugga Post by :smartpub Category :Learning Kitchen Author :Unknown Date :November 2011 Read :778

Click below to download : Asian - Chinese Meatball Sauce By Shugga (Format : PDF)

Asian - Chinese Meatball Sauce By Shugga

1/3 cup orange marmelade
2 T lemon juice
1/3 cup water
1 garlic clove chopped
1/4 cup soy sauce
Combine and bring to boil.

Pour over meatballs.
If you like this book please share to your friends :
NEXT BOOKS

Asian - Sauce Chinese Plum Sauce Asian - Sauce Chinese Plum Sauce

Asian - Sauce Chinese Plum Sauce
3 medium Bell pepper, red 2 1/2 lbs. Apricots; stoned and quartered * 2 1/2 lbs. Plum, red; stoned and quartered * 5 1/2 cups Cider vinegar 2 1/2 cups ;Water 1 1/2 cups Sugar, white 2 cups Sugar, light brown 1/3 cup Karo, light 1/2 cup Ginger, fresh; peeled and chopped 2 tbl. Salt, kosher 1/4 cup Mustard seeds; toasted 1 medium Onion; quartered 2 Chile serrano; seeded and diced 5 Garlic clove; minced 1 Cinnamon stick Roast the peppers to remove skin; quarter lengthwise and devein. Set aside. Combine the apricots, plums, three cups of vinegar and
PREVIOUS BOOKS

Asian - Chinese Hot Mustard Asian - Chinese Hot Mustard

Asian - Chinese Hot Mustard
1 cup dry mustard 3/4 cup water Mix ingredients in a small bowl. Transfer to a jar with a tight-fitting lid. Age in a cool dark place for 2 weeks.Refrigerate. A nippy tradition for dipping egg rolls or fried shrimp. Makes 1 cup. TIP: For the nippiest Chinese Hot Mustard, eliminate the aging period and serve or refrigerate immediately. SOURCE: Helene Sawyer, "Gourmet Mustards: How to Make and Cook with Them" (Culinary Arts Ltd, 1994)ISBN #0-914667-07-6
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT