2 lb fillet steak
3 tsp light soft brown sugar
4 fluid ounces soy sauce
6 tbsp dry sherry
2 garlic cloves -- crushed
1 tsp ground ginger
BEANSPROUT SALAD
1 small head chinese leaves
8 oz beansprouts
1 red bell pepper -- seeded
1 and sliced
1/2 bunch spring onions -- shredded
6 tbsp sunflower oil
1 tbsp wine vinegar
A Recipe for
Teriyaki Fondue
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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This Recipe for Teriyaki Fondue is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Teriyaki Fondue from the recipe cookbook of Recipes-to-go (Meat)
Herb Tip |
Since Eve ate the apple, much depends on dinner. |
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There are only ten minutes in the life of a pear when it is perfect to eat. |
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Food Tip |
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Cut steak into thin strips 1/2 inch by 4 inches.
Put 1 teaspoon of sugar and 2 tablespoons of soy sauce into a bowl
and set aside. In a large bowl combine remaining sugar and soy sauce,
sherry, garlic and ginger. Add strips of milk and leave to marinate
for 1 hour. Weave strips of meat onto 20-24 bamboo skewers ready for
cooking in hot oil.
To prepare salad, shred chinese leaves and put them in a bowl with the
beansprouts, pepper and spring onions. Add oil to reserved sugar and
soy sauce, then whisk in vinegar and pour over salad. Toss lightly
together.
Recipe By :
From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
Serves: 4
Teriyaki Fondue Recipe brought to you by Recipes To-Go