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    You are in: Home / Cookbooks / Miscellaneous
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    Miscellaneous

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    Char Siu properly refers to roasted pork which has been marinated in this sauce... but this is the base flavor. Most Chinese restaurants add red food coloring to give the meat its characteristic hue, but it's entirely optional. Marinate any cut of pork in this sauce before grilling or roasting, and pass more sauce on the side. Adapted from a recipe by Joshua Bousel at Serious Eats. http://bit.ly/q6FBIp

    Recipe #459993

    From Mom's recipes. Smear this wet rub on beef roasts, pork roasts, or chicken before dry roasting.

    Recipe #329118

    Makes a very tender, tasty steak. Great on New York strip steaks. Marinate 2-8 hours. Adapted from a recipe by Russ4433 on allrecipes.com.

    Recipe #322106

    For beef, pork, or chicken. Marinate at least 6 hours, up to 72. Enough for 1 to 1 1/2 lbs of meat. Ponzu is a soy sauce flavored with a Japanese citrus juice called yuzu; you can substitute plain soy sauce. Mirin is a sweetened Japanese rice wine; you can substitute sake or dry sherry.

    Recipe #322547

    This is a very quick, very simple sauce from Argentina, traditionally served with grilled beef. If you don't have fresh oregano, it's better to leave it out than to use dried, which will ruin the texture of the sauce. Since this is a fresh, uncooked, simple sauce, use the very best quality olive oil and vinegar you can afford.

    Recipe #458845

    An Argentinian sauce/marinade. Especially good with grilled meats like steak. Adapted from a recipe by Ty Robbins on allrecipes.com

    Recipe #322105

    From a recipe by Michele Humes at Serious Eats. This recipe uses recipe #367037, recipe #367040 and recipe #367039. _Mantou_, or Chinese steamed buns, can be found in the freezer section of most Asian grocery stores. You can also add kimchi to the sandwich as an optional condiment (RZ doesn't recognize it as an ingredient).

    Recipe #367188

    From Cook's Illustrated Online.

    Recipe #344443

    I used this mix tonight on a couple of Cornish hens...YUM!!

    Recipe #61579

    From Cook's Illustrated Online. If using regular yellow onion, add an extra 1/2 tsp sugar. Can be held in an airtight container 24 hrs in the refrigerator.

    Recipe #344444

    From Cook's Illustrated Online.

    Recipe #344447

    Adapted from Diana Rattray at about.com. Add 4-6 tbsp of salt to make "seasoning salt" out of this.

    Recipe #332133

    A simple marinade for any meat - chicken, beef, pork, shrimp. Adjust marinating time for the type and size of the meat. Adapted from a recipe by Sunedan at allrecipes.com.

    Recipe #388693

    from "Master Class at Johnson & Wales", episode "Cooking with Peanut Butter" (2006). Serve with satay.

    Recipe #327759

    Recipe #327480

    Adapted from a recipe by Michele Humes at Serious Eats. She says, "Use your favorite chili sauce—preferably one with a thicker consistency, such as Sriracha, as a runnier sauce will thin out your aïoli. You can also use cayenne pepper, but the aïoli will be paler in color."

    Recipe #367039

    This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I've never gone back! Update as of 2/13/04 I'm glad that you all like this. I freeze this now and keep it on hand for my spaghetti sauce or others sauces. It freezes great!

    Recipe #8650

    Adapted from a recipe by Behr at allrecipes.com

    Recipe #332973

    Adapted from a recipe by Lady2416 at allrecipes.com. A cheaper, less chemical-laden, homemade substitute for storebought "maple" syrup. Still not as good as the real thing, but better than the phony stuff. Don't use light brown sugar; it won't give the right flavor or color.

    Recipe #321082

    from "Master Class at Johnson & Wales", episode "Cooking with Peanut Butter" (2006). Serve with beef satay.

    Recipe #327736

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