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Cooking Light Superfast Suppers, Oxmoor House 2003
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anon-4f42sspi4py0@base.google.com (Recipes at Runner's World)
Make the soy-mustard sauce (below) by mixing the mustard powder and hot water together to form a paste. Let sit for a few minutes to allow the flavor and heat to develop; then add the vinegar and soy sauce, mix together, and strain through a fine ...
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Kate Merker, Health MARCH 2010
Prep: 8 minutes; Cook: 12 minutes.
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Cooking Light DECEMBER 2004
The jewel-toned salsa features fresh seasonal fruit and serves as a fitting complement to the shrimp, which is heavily seasoned. It also makes a nice accompaniment to grilled chicken breasts.
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The Complete Step-by-Step Low Carb Cookbook, Oxmoor House 2005
Letting the salsa mixture chill gives the ingredients time to blend, which enhances the flavor.
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Oxmoor House Healthy Eating Collection, Oxmoor House 2002
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Julia Dowling Rutland, Coastal Living JANUARY 2006
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Chef #795406
my husband and i love this dish at the restaurant. this recipe differs slightly from the original but it still very good.
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The Crazy Chef
This recipe was given to me by a chef at the Regal Alaskan Hotel in Anchorage, Alaska, while on a fishing trip. This is by far the best tasting fish or shrimp I have ever had, and tons of people agree with me. I have used this recipe several times for large parties and have yet to find anyone not completely satisfied. If you cook the food properly it will not come out burnt, but will have some charring on the outside and be perfect on the inside. My favorite is the blackened shrimp with the cajun hollandaise sauce, it is to die for. (If you don't wish to make the blacken seasoning, I've found Cajun's Choice blackened seasoning to be the best store bought blackened seasoning on the market)
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wynnebaer
Great summer salad...From Bon Appetit
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Cooking Index
Original title as listed is "Rock Bottom Brewery's Blackened NY Strip Steak With Jack Daniels Gorgonzola Sauce, And Sour Cream Mashed Potatoes."
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