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Recipe Categories: appetizer,main,side
dessert
drink
condiments,sauces,toppings

Cuisine From:
All Cuisine
africa
the americas
asia: afganistan, bangladesh, bhutan, burma, cambodia, china, hong kong, india, indonesia, japan, kazakhstan, korea, kyrgyzstan, laos, macao, malaysia, maldives, mongolia, nepal, pakistan, phillipines, singapore, sri lanka, taiwan, tajikistan, thailand, vietnam
europe
middle east
oceania

Other Cuisine: cajun and creole, mediterranean, scandinavian, jewish

Must Include Ingredients:

 tomato juice
 worcestershire sauce

Must Exclude Ingredients:


Dietary Restrictions:

Vegetarian
Vegan

Cooking:

No-cook   Raw Food



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picture of recipeThai Barbecue Sauce Recipe - Food.com
sweet and sour sauce,    hoisin sauce,    sesame seed oil,    pepper,    paprika,    lemongrass,    ginger root,    coriander leaf,    red chili,    onion,    garlic,    mustard,    worcestershire sauce,    balsamic vinegar,    soy sauce,    salt,    honey,    brown sugar,    tomato juice,    orange juice
I know, that's a really long ingredient list. Pretty simple to make, though. The sauce is very flavorful without being very hot; I use it as a marinade or a stir-fry sauce most often.
Serving Size...


picture of recipeEasy Indian Chicken Curry Recipe - Food.com
butter,    chicken,    chicken stock,    curry powder,    pepper,    onion,    celery,    worcestershire sauce,    salt,    rice,    vegetable fat spread,    tomato juice,    flour
The curry flavor shines through without masking the well-balanced flavors of all the other ingredients. BHG.
Serving Size: 1 (313) g   Servings Per Recipe: 4   AMT. PER SERVING % DAILY VALUE   Calories: ...


Big Bad-Ass Book of Cocktails
1,500 Recipes to Mix It Up!
...the complete guide to these classic drinks as well as trendy concoctions featured at bars and nightclubs.
 1290 ratings
What an awesome book loaded with great cocktails.
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picture of recipeIndia Chicken Curry Recipe | SparkRecipes
chicken breast,    brown rice,    chicken stock,    olive oil,    curry powder,    pepper,    onion,    celery,    worcestershire sauce,    salt,    tomato juice,    flour
I first made this recipe in 1974 and it has been a staple in our home ever since.
Stew chicken breasts in water for about 25 minutes. Cool and then shred. In a medium skillet, cook onion and celery i...





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