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Joy of Cooking

Monday, December 20, 2010. 1 Small can of Cream of Asparagus/Mushroom. 1 Small box of Heavy Cream. 1 Small can of diced Button Mushrooms. Salt and pepper to taste. Slice bacon in small cubes. Fry it in a pan till cruchy to get the bacon oil. Set aside. In the same pan with bacon oil add olive oil. Saute onion, garlic, chicken and mushroom until tender. Add bacon. Reserve some for garnish. Add cream of asparagus/mushroom. Stir. If the consistency is too thick add 1 cup of water. Put the cooked pasta.

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Joy of Cooking | tasty-yummyblog.blogspot.com Reviews

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Monday, December 20, 2010. 1 Small can of Cream of Asparagus/Mushroom. 1 Small box of Heavy Cream. 1 Small can of diced Button Mushrooms. Salt and pepper to taste. Slice bacon in small cubes. Fry it in a pan till cruchy to get the bacon oil. Set aside. In the same pan with bacon oil add olive oil. Saute onion, garlic, chicken and mushroom until tender. Add bacon. Reserve some for garnish. Add cream of asparagus/mushroom. Stir. If the consistency is too thick add 1 cup of water. Put the cooked pasta.

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Joy of Cooking | tasty-yummyblog.blogspot.com Reviews

https://tasty-yummyblog.blogspot.com

Monday, December 20, 2010. 1 Small can of Cream of Asparagus/Mushroom. 1 Small box of Heavy Cream. 1 Small can of diced Button Mushrooms. Salt and pepper to taste. Slice bacon in small cubes. Fry it in a pan till cruchy to get the bacon oil. Set aside. In the same pan with bacon oil add olive oil. Saute onion, garlic, chicken and mushroom until tender. Add bacon. Reserve some for garnish. Add cream of asparagus/mushroom. Stir. If the consistency is too thick add 1 cup of water. Put the cooked pasta.

INTERNAL PAGES

tasty-yummyblog.blogspot.com

1

Joy of Cooking: December 2010

http://tasty-yummyblog.blogspot.com/2010_12_01_archive.html

Monday, December 20, 2010. 1 Small can of Cream of Asparagus/Mushroom. 1 Small box of Heavy Cream. 1 Small can of diced Button Mushrooms. Salt and pepper to taste. Slice bacon in small cubes. Fry it in a pan till cruchy to get the bacon oil. Set aside. In the same pan with bacon oil add olive oil. Saute onion, garlic, chicken and mushroom until tender. Add bacon. Reserve some for garnish. Add cream of asparagus/mushroom. Stir. If the consistency is too thick add 1 cup of water. Put the cooked pasta.

2

Joy of Cooking: Diningding: Ilocano

http://tasty-yummyblog.blogspot.com/2010/12/diningding-ilocano.html

Monday, December 20, 2010. 1 tablespoon olive oil. 2 cloves garlic, crushed. 1/3 cup bagoong isda. 4 tomatoes, quartered. 1 onion, quartered. 1 thumb-sized ginger, crushed. 1 squash, cubed. 1 bundle sitaw, cut into 2-inch long pieces. 5 pieces sigarilyas,cut into 1-inch long pieces. 2 finger chilis (siling haba). 5 pieces okra, halved. 1 ampalaya, halved and sliced. 1 eggplant, cut into 2-inch long pieces. 1 whole tilapia or bangus, fried or grilled. Http:/ vonrueckers.tripod.com/Recipes.htm.

3

Joy of Cooking: Carbonara

http://tasty-yummyblog.blogspot.com/2010/12/carbonara.html

Monday, December 20, 2010. 1 Small can of Cream of Asparagus/Mushroom. 1 Small box of Heavy Cream. 1 Small can of diced Button Mushrooms. Salt and pepper to taste. Slice bacon in small cubes. Fry it in a pan till cruchy to get the bacon oil. Set aside. In the same pan with bacon oil add olive oil. Saute onion, garlic, chicken and mushroom until tender. Add bacon. Reserve some for garnish. Add cream of asparagus/mushroom. Stir. If the consistency is too thick add 1 cup of water. Put the cooked pasta.

4

Joy of Cooking: Homemade irish cream

http://tasty-yummyblog.blogspot.com/2010/12/homemade-irish-cream.html

Monday, December 20, 2010. 1 tsp instant coffee. 2 tsp white sugar (1:2 ratio for my taste). 2-3 tsp chocolate syrup. Milk and/or heavy cream (omit for less calories). Few drops of vanilla extract (3-5). Hot water or cold (for the winter I use hot water). Subscribe to: Post Comments (Atom). Japanese Cheesecake: light and fluffy. Bibimbap: Korean mixed rice with vegetables dish. Asian-Filipino, 20 yrs. old. View my complete profile. Watermark template. Powered by Blogger.

5

Joy of Cooking: Japanese Cheesecake: light and fluffy

http://tasty-yummyblog.blogspot.com/2010/12/japanese-cheesecake-light-and-fluffy-d.html

Monday, December 20, 2010. Japanese Cheesecake: light and fluffy. Based on recipe from Dianna's Desserts. Prep time: around 1 hour (faster if you're a seasoned baker). Cooking time: 1 hour 10 mins. Double boiler, or similar - I use a Pyrex bowl sitting on a smaller pot of boiling water, with the base of the bowl ideally not touching the water. 8' round baking-tin, with high sides (say 3' ) and a sealed base - if the base is removable, use tinfoil to wrap the entire outside of the cake-tin to seal it.

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Joy of Cooking

Monday, December 20, 2010. 1 Small can of Cream of Asparagus/Mushroom. 1 Small box of Heavy Cream. 1 Small can of diced Button Mushrooms. Salt and pepper to taste. Slice bacon in small cubes. Fry it in a pan till cruchy to get the bacon oil. Set aside. In the same pan with bacon oil add olive oil. Saute onion, garlic, chicken and mushroom until tender. Add bacon. Reserve some for garnish. Add cream of asparagus/mushroom. Stir. If the consistency is too thick add 1 cup of water. Put the cooked pasta.

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