chinese greens info


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Miso Aubergine With Cucumber Noodles Japanese cooking recipe

| Japanese

Ingredients 1 medium aubergine 2 tablespoons miso 1 teaspoon sesame seed 100 g rice noodles (vermicelli or flat ones) 1/2 cucumber 1-2 tablespoon rice vinegar Directions 1Heat the grill to medium. Halve the aubergine lengthways and cut a crisscross pattern into the cut side. Put cut-side down

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Japanese Fish Stew Japanese cooking recipe

| Japanese

Ingredients 8 dried shiitake mushrooms 2 cups water 1/4 cup oil 1 medium onion, thinly sliced 1 large carrot, julienned 2 celery ribs, diagonally sliced 1/4 head white cabbage, thinly sliced 1/2 teaspoon salt 8 cups vegetable broth 1 1/2 lbs fish, cut in cubes (I used tilapia) 4 tablespoon

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Cherry Cha Cha Recipe

| Dessert

Type: Cherry Cha Cha Free Cooking Recipe - Dessert Unbelievable! Ingredients / Directions 1 cup(s) graham cracker crumbs (1/4 pound graham crackerscrushed)1/4 cup(s) melted butter3 tablespoons confectioners'' sugar1/2 pint whipping cream4 cup(s) miniature marshmallows1 can cherry p

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Homemade Yogurt Recipe

| Mexican

Type: Homemade Yogurt Free Cooking Recipe - Mexican Yes! Ingredients / Directions "24 tablespoons of powdered milk8 cup(s)s of boiling water3 tablespoons of unflavored yoghurt " Mix the powdered milk and boiling water.Heat the milk to a temperature that just barely lets you put your f

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Tag : Mexican

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Cooking receipe to make chinese greens info under category General Recipes. You may find some video clips related to this receipe below.

chinese greens info

Chinese greens (Brassica chinensis) is an attractive vegetable with a long smooth milky white stem and large crinkly dark green leaves. It looks similar to Swiss chard and has been grown in China for centuries where it is known as bok choi. In the West it is sometimes called Chinese white cabbage or Chinese chard and it has a light fresh taste and requires little cooking. It is usually available from Chinese grocers. Swiss chard or spinach can be substituted if you cannot obtain Chinese greens.

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