- pineapple chunks
- water
- vinegar
- soy sauce
- packed brown sugar
- cornstarch
- about 30 frozen meatballs
- Hot cooked rice
MMM Good
- Butter
- brown sugar
- white sugar
- eggs
- vanilla
- flour
- baking soda
- white chocolate
- evaporated milk
- pumpkin
- large eggs
- ground cloves
- ground ginger
- 9-inch pie shells
- whipped cream
Shenton NYT
- instant yeast
- Cornmeal or wheat bran as needed.
Pretty damned good. Perch is fine, snapper also
- fish sauce
- sweet Chinese vinegar
- mirin
- chopped ginger
- chopped garlic
- red shallots
- sesame oil
- oil
- tamarind concentrate mix with 1T water
- rich chicken fish or veg stock
Warm body and soul with this version of an Indian classic.
- black peppercorns
- dried powdered ginger
- cardamom seeds
- 3-inch cinnamon sticks
- Vanilla soy milk or 2 percent milk
- Honey to taste
- pearl barley
- ketchup
- dried basil
- bay leaf
- water
- beef broth
- ground beef
- salt & pepper
- garlic powder
- vegetable oil
- For Sauce:
- tomato sauce
- garlic powder
- small yellow onion finely chopped
- round steak cut into cubes
- vegetable oil
- tomato paste
- 12" flour tortillas
- grated cheddar cheese
- For Filling:
Miso soup is the Japanese version of chicken soup – a combination soul food and comfort food. It is traditionally eaten at breakfast in Japan as a daily staple. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids. It’s healthful and delicious, and the Japanese say that the linoleic acid in miso promotes soft skin. The soybeans miso is made from also contain isoflavones and other elements that provide protection against some forms of cancer. To preserve these properties, miso should not be boiled. Add it to a soup after it has been removed from direct heat.
- water
- coarsely chopped cabbage
- large onion
- fresh ginger root
- canola oil
- Scallions