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Full Online Book HomeLearning KitchenAsian - Ginger Salad Dressings By Ann
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Asian - Ginger Salad Dressings By Ann Post by :MartyNicholas Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1173

Click below to download : Asian - Ginger Salad Dressings By Ann (Format : PDF)

Asian - Ginger Salad Dressings By Ann

1 c. mayonnaise
1/2 c. canned milk
1 tsp. honey
1 tsp. lemon juice or lime
1 tsp. grated orange peel
1 tsp. Equal sugar
1 tsp. grated fresh ginger

Mix in blender. Especially good on romaine or spinach, topped with fresh mushrooms, water chestnutsor almonds, sliced thin.

Ginger Salad Dressing

1 c. vegetable oil
2 1/2 T. minced peeled fresh ginger root
1 small onion, chopped
1/2 rib celery, chopped
1/2 tsp. sugar
1/4 c. sesame seed, lightly toasted
1/8 tsp. freshly ground white pepper or to taste
1/8 tsp. celery salt or to taste
1/2 tsp. ketchup
1/3 c. soy sauce
1/3 c. distilled white vinegar

Blend all ingredients, except soy sauce and vinegar 30 seconds. Add soy sauce and vinegar; blend 30 seconds or until smooth. Makes about 2 cups. Can also be used as marinade or dip.

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Asian - Hoisin Sauce Asian - Hoisin Sauce

Asian - Hoisin Sauce
Ingredients~ 4 tablespoons Soy sauce - light or dark 2 tablespoons peanut butter 2 tablespoons black bean paste 1 tablespoon honey OR molasses 2 tablespoons white vinegar 1/2 teaspoon garlic powder 2 teaspoons sesame seed oil 20 drops Chinese-style Hot Sauce 1/2 teaspoon black pepper Method~ Simply mix all together by hand. At first it will not appear like it will mix, but keep at it, just a little longer and you have hoisin.

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