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May 2018

Rice Recipes

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Chinese Cashew Chicken 1

Chinese Cashew Chicken 1 Recipe
3 Chicken breasts 1/2 lb Chinese pea pods 1/2 lb Mushrooms 4 Green onions 2 c Bamboo shoo...

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Prawns In Ginger Sauce Recipe

Prawns In Ginger Sauce recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Prawns In Ginger Sauce recipe  PDF



2 tablespoons Rice wine or dry sherry
1 tablespoon Light soy sauce
1 tablespoon Water
1/2 teaspoon Salt
1 teaspoon Sugar
2 tablespoons Cilantro chopped fine
2 teaspoons Toasted sesame oil
1 pound Raw prawns
1 teaspoon Salt
1 teaspoon Cornstarch
1 teaspoon Toasted sesame oil
1 1/2 tablespoons Peanut oil
3 tablespoons Ginger chopped

Mi together the sauce ingredients and set aside. Peel the prawns and discard the shells. Combine them with salt, cornstarch, and 1 tsp toasted sesame oil. Heat a wok or large skillet, then add the peanut oil, prawns, and ginger. Stir fry the mi ture for 30 seconds. Then add the sauce ingredients and continue to cook for 2 minutes. Serve at once.

Prawns In Ginger Sauce recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
691 people have voted
Last Reviewed on 2018-05-22



Tuesday, May 22 2018 Download & Print Prawns In Ginger Sauce recipe  PDF   Rice recipes RSS   New

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OrangeCarrot Salad
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1 pk Orange flavored gelatin 6oz 2 c Water boiling 1 1/2 c Water cold 2 lg Carrots shredded 11 oz Mandarin oranges drained 15 1/2 oz Crushed pineapple undrained 1/2 c Pecans chopped Lettuce Carrot curls Pecan halves Dissolve gelatin in boiling water, and stir in cold water. Chill until partially set. Fold in carrots, oranges, pineapple, and chopped pecans into thickened gelatin. Spoon into an oiled 2 quart mold chill until set. Unmold on lettuce, and garnish with carrot curls and pecan halves. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by ...

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