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fennel coleslaw
| General Recipes
Cooking receipe to make fennel coleslaw under category General Recipes. You may find some video clips related to this receipe below.fennel coleslaw 2 tbsp creme fraiche 3 tbsp mayonnaise 1 tbsp balsamic vinegar 1 garlic clove peeled and chopped 2 tsp wholegrain mustard 12 tbsp chopped herb fennel (p
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Jalapeno Beer Braised Back Ribs Recipe
| Barbecue
Type: Jalapeno Beer Braised Back Ribs Free Cooking Recipe - Barbecue It's ok! Ingredients / Directions Serves 4 to 6.1 large yellow onionsliced4 jalape�o pepperssliced4 cloves garlicminced4 (1 1/2 pound) racks baby back ribs2 tablespoons Bone Dust BBQ Spice (see below)3 limessl
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Heath Bar Cake
| Chocolate Swap
Cooking receipe to make Heath Bar Cake under category Chocolate Swap. You may find some video clips related to this receipe below.Heath Bar Cakeby Pauline Hardiman1 Lg. box Sara Lee pound cake1 Lg. box chocolate pudding (not instant)1 Lg. whip cream3 Heath bars1 Tbsp. VanillaSlice pound cade in half
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Mallow Sauce Recipe
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Type: Mallow Sauce Free Cooking Recipe - Appetizers Try this one! Ingredients / Directions 1 (8 ounce) package cream cheesesoftened 1 (7 ounce) jar marshmallow creme 3 tablespoons peach schnapps In a medium bowlblend the cream cheesemarshmallow creme and peach schnapps until smooth a
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Cooking receipe to make wuntun soup under category General Recipes. You may find some video clips related to this receipe below.
wuntun soup
chinese
southern region
1 packet wuntun skins (about 3035)
1.1L chicken stock
filling
350g minced pork
1 tablespoon light soy sauce
2 teaspoons dry sherry or rice wine
1 1/2 tablespoons spring onions finely chopped
1 teaspoon sesame oil
1 egg white
1/2 teaspoon cornflour
1 teaspoon sugar
1/2 teaspoon salt
Combine the filling ingredients in a large bowl and mix them well.
Using a small spoon put a small amount of filling in the centre of each wuntun skin.
Bring up the sides of the skin around the filling and pinch them togeher at the top so that the wuntun is well sealed.
It should look like a small filled bag.
Bring a large pot of water to the boil and place the wuntun in the water for 1 minute until they float to the top.
This poaching rids the wuntun of any excess flour and starch and will ensure that the soup itself is clear and has a clean texture.
Remove the wuntun with a slotted spoon and put them on a plate.
Now bring the chicken stock to the boil in a large pot.
Add the cooked wuntun and the garnish ingredients.
Turn the heat low and simmer for 2 minutes.
Although this soup can be re heated it is best eaten straightaway.
This is one of the most popular soups in southern China and it is equally popular in Chinese restaurants in the West. Ideally wuntun soup should be stuffed savoury dumplings poached in clear water and then served in a rich broth. Unfortunately in many restaurants the soup often arrives with wuntun skins but very little filling. This recipe will enable you to make a simple but authentic wuntun soup perfect for any family meal. Wuntun skins can be obtained from Chinese grocers. They are yellowish in colour square and are packaged in small stacks. They can be bought fresh or frozen and can be found on the shops cool shelf or in the freezer. (Be sure to thaw them thoroughly if they are frozen). Wuntun can be filled and then frozen successfully and thawed when required.
Serves 4
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