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    89 Recipes

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    27 Reviews |  By Xexe

    This recipe came from the foodtv.com kitchens

    Recipe #100000

    4 Reviews |  By Xexe

    Actually "Rabo Encendido" (literally means Lit Tail) is more of a stew than a soup, at least the Cuban version, and there are as many versions as there are Cuban cooks. Here it is, con buen provecho! Recipe Courtesy of Sonia Martinez

    Recipe #99130

    I love hot and sour soup and i found this recipe and i thought i would post it even thought i am not a big fan of scallops. From the kitchen of Martin James.

    Recipe #99051

    2 Reviews |  By Xexe

    Juniper berries and bay leaves Bring a soft spicy flavor to this pork dish. Dish must be marinated for up to 18 hours. From The Splendid Table.

    Recipe #98842

    This is a delicous way to have some of my favorite things in one pie.

    Recipe #98650

    1 Reviews |  By Xexe

    It's not very healthy but, it is delicous and you might wanna scale the recipe down some it's for a crowd.

    Recipe #98552

    Take note that this Vietnamese classic pork dish uses coconut juice, not to be confused with coconut milk. Your local Asian market should carry this product. The addition of hard-cooked egg as a garnish is a good way to introduce extra protein. From "Home Cooking Around The World."

    Recipe #98452

    1 Reviews |  By Xexe

    From the "What seems to be now very expensive cookbook" The simple art of Vietnamese cooking. The first time I made this I couldn't find lemongrass so I used lemongrass oil--it's not the same as using the real deal. --EDIT-- these are supposed to be a little charred (or burnt) Asian ribs tend to be this way. Also if you use a mortar for the lemongrass and onions, there will be no big pieces that can burn.

    Recipe #98272

    3 Reviews |  By Xexe

    Try these if you love white chocolate cookies or just cookies altogether.

    Recipe #98186

    This is a little something i throw together when i feel like pasta. I Do not use the mushrooms but by all means try it.

    Recipe #98122

    1 Reviews |  By Xexe

    Yangchow, or Yangzhou cusine of the yangtze river delta occupies a particularly important position in the devolopment of Chinese cookery. Apart from the well know lion's heads and many noodle dishes, Several Cantonese dim sums such as "shaomai" and steamed dumplings are as of the yangzhou origin.

    Recipe #98016

    This is an Asian dish I found. I have no clue who the original author is and I have no idea why it's called this.

    Recipe #98014

    8 Reviews |  By Xexe

    One of the few snickerdoodle recipes that does not require cream of tarter. Recipe is from Gale Gand (Food Network).

    Recipe #94229

    5 Reviews |  By Xexe

    Here is a delicious example of eastern spices used to complement a western dish. Recipe edited to add sugar (which was left out).

    Recipe #93668

    2 Reviews |  By Xexe

    posted by request from congo cookbook

    Recipe #93298

    3 Reviews |  By Xexe

    A Twist on Original Pound cake

    Recipe #84479

    1 Reviews |  By Xexe

    Simple,Easy,and,Fast.

    Recipe #44138

    1 Reviews |  By Xexe

    You can use frozen chopped spinach instead of fresh leaf spinach. Also, you can leave out the pine nuts, but it won't taste the same.

    Recipe #44134

    4 Reviews |  By Xexe

    The reason for roasting the pork over a pan of water is that when the water heats up, it creates steam that circulates around the pork and moderates the oven temperature as well--both prevents the pork from drying out.

    Recipe #43633

    5 Reviews |  By Xexe

    Jing Tu means capital city in Chinese, which is Beijing the home of this tasty dish. This recipe is from Martin Yan's cookbook. If you can't find 1/4 inch thick pork chops buy them thicker and pound them.

    Recipe #43631

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