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THE RECIPES
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SALMON TERIYAKI OVER SOBA NOODLES
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3 cloves garlic, minced 1 3 cup + 2 tablespoons barbecue sauce 3 4 1 pound salmon steaks 1 large leek 4 tablespoons filtered water 1 3 pound thin soba noodles 3 4 cup carrots, cut into matchsticks 3 4 cup sliced onion 1 teaspoon sea salt 21 3 tablespoons soy sauce 11 2 tablespoons sesame oil 3 4 tablespoons freshly grated ginger Preheat the oven to 325 F. In a suribachi (or with a mortar and pestle), grind minced garlic and barbecue sauce together. Clean salmon and pat it dry. Rub garlic-barbecue sauce all over salmon. Clean the leek and cut in half lengthwise and then in half again horizontally. Prepare the salmon for cooking by placing it atop the cut leek in a Pyrex dish. The leek provides flavor as well as serves as a roasting rack. Make sure the sauce coats the salmon. Combine two tablespoons of the water with an additional two tablespoons of barbecue sauce and mix. Add the mixture around the edge of the leeks. Cover the baking dish with foil, and place it in the oven. Roast the salmon for twenty-five minutes. Turn the oven up to 400 F, remove foil, and continue to cook for another five to seven minutes. The fish should be succulent but not overcooked. In a large pot of rapidly boiling water, cook the soba noodles for six to eight minutes. Meanwhile, saut the carrots in the remaining two tablespoons of filtered water for seven minutes over medium heat. Add the sliced onions, and continue to saut for another seven minutes. Add salt and 1 3 tablespoon of the soy sauce. When noodles have finished cooking, drain and toss them with the remaining two tablespoons of soy sauce and sesame oil. Add fresh ginger. Combine the saut ed carrots and onions with the soba noodles. Toss well. Serve the salmon on a bed of soba noodles.
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11 2 pounds large fresh shrimp, peeled and cleaned 3 cups cooked basmati rice 2 tablespoons extra-virgin olive oil 12 ounces shiitake mushrooms, sliced 6 cloves garlic, minced 4 shallots, minced 1 medium onion, diced 3 pinches salt 1 red pepper, diced 1 large carrot, diced 1 cup diced celery 1 2 teaspoon chopped fresh oregano 2 cups reconstituted sun-dried tomatoes 1 4 cup red miso 1 cup filtered water Bottled hot sauce to taste 3 teaspoons turmeric 1 cup blanched green peas 1 2 cup chopped flat leaf parsley Preheat the oven to 350 F. Combine the shrimp and rice in a large casserole dish. In a saucepan, heat one tablespoon of the olive oil and saut the mushrooms, garlic, shallots, and onion with a pinch or two of salt for approximately five minutes. In another pan, saut the pepper, carrot, celery, oregano, and a pinch of salt in the remaining tablespoon of olive oil until tender. Combine in a blender the tomatoes, miso, water, hot sauce, and turmeric. Puree. Add the saut ed red pepper, carrot, and celery into the shrimp and rice mixture. Pour the sauce over the mixture and stir gently to combine. Cover and bake for thirty minutes. Remove from oven and fluff with a fork. Add the peas, parsley, and more salt and hot sauce if desired. Serve immediately.
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Generate Matrix 2D Barcode In Java
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UPC Code Printer In None
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1 pound grey sole 2 tablespoons lemon juice 1 4 teaspoon chili powder 1 4 teaspoon chili pepper flakes Several pinches of sea salt 2 cloves garlic, minced 3 4 cup chopped onion 2 tablespoons filtered water 11 2 cups canned diced tomatoes and green chilies 1 2 tablespoons extra-virgin olive oil Preheat the oven to 400 F. Clean and dry the fish. In a small bowl, mix lemon juice, chili powder, chili pepper flakes, a pinch of salt, and garlic. Pour this mixture over the fish and set it aside to marinate. In a small saucepan, saut the onion in the water until just tender. Add a pinch or two of salt. Combine with the diced tomatoes and green chilies in a Pyrex dish. Add the fish on top. Bake the fish uncovered for seven minutes. Turn the fish and tomato-onion mixture out onto a serving plate. Lightly drizzle each serving with olive oil. Serve immediately.
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