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Vegetarian Help, What Am i?
i just decided to become a vegetarian. i did some research online and i had some advice from my mother about it also. i have came to a decision that i will eat only seafood/fish,eggs,and dairy products. so am i either a semi-vegetarian or a pescetarian.
Your a person who eats no meat except seafood. If you wanna call that a pescatarian go right ahead.
 | Panasonic SR-G10G 5-Cup (Uncooked) Automatic Rice Cooker, White List Price:  |
DescriptionAUTOMATIC RICE COOKERAUTOMATIC SHUTOFFKEEP WARM FUNCTIONNON-STICK INTERIORINCLUDES GLASS LID5-CUP UNCOOKED RICE CAPACITYUPC : 037988959341Shipping Dimensions : 9.92in X 9.84in X 8.82inEstimated Shipping Weight : 5... |
 | The Sharper Image Super Wave Oven Super Recipes Bob Bowersox Cookbook |
DescriptionBetween the 152 pages of this hardcover book are over 140 recipes with variations and combination ideas! Written by Bob Bowersox - who you know and love - and his brother Paul, this glossy full color cookbook has 14 different chapters taking you from Starters to Sweet Things... |
 | Vigo Paella Vallenciana 19-Ounce Boxes (Pack of 6) List Price: |
DescriptionAuthentic. Completely Seasoned. This package includes completely seasoned yellow rice and a can containing a variety of seafood, and makes a complete dinner. However, at the end of step No. 1, you may wish to add your own favorite seafood, such as shrimp, crab legs, mussels, clams, etc... |
 | Ruby Tates |
 | Triple Strength Glucosamine Chondroitin MSM (Shellfish-Free) Tablets |
DescriptionExtra Strength Glucosamine Chondroitin MSM (Shellfish-Free) Tablets By Solgar - 120 Count |
 | St. Dalfour Gourmet On The Go, Ready to Eat Wild Alaskan Salmon, 6.2-Ounce Tins (Pack of 6) List Price: |
DescriptionThis special French recipe of Wild Salmon is made in modern kitchens, certified by the French government. It is made with an all natural "Optimal Food Process" which creates a deep vacuum. This vacuum provides a wholesome fresh taste without the need for preservatives. |
 | Sushi Chef Sushi Making Kit List Price: |
DescriptionIf you've ever watched a professional sushi chef at work, the idea of making sushi yourself might seem somewhat daunting. But more and more of us have been putting aside this apprehension in an urge to create some favorite sushi combinations at home... |
![Restaurant Empire [Download]](http://www.fishforchristmas.com/media/images/i/511uzRR0opL._SL75_.jpg) | Restaurant Empire [Download] List Price: |
 | Fish! A Proven Way to Boost Morale and Improve Results List Price: |
DescriptionHere's another management parable that draws its lesson from an unlikely source--this time it's the fun-loving fishmongers at Seattle's Pike Place Market. In Fish! the heroine, Mary Jane Ramirez, recently widowed and mother of two, is asked to engineer a turnaround of her company's troubled operations department, a group that authors Stephen Lundin, Harry Paul, and John Christensen describe as a "toxic energy dump... |
 | Weber's Big Book of Grilling List Price: |
DescriptionWeber's Big Book of Grilling - More than 365 Recipes - From the back cover... The grilling experts at Weber share their time-honored secrets of cooking wisdom in this ultimate barbecue handbook. Destined to become a sauce-stained classic, it's packed with more than 365 of the tastiest recipes ever to hit the grill, mouthwatering full-color photos, and all the tips and techniques you need to become a certified Backyard Hero(TM)... |
 | Everyday Pasta List Price: |
DescriptionFood Network favorite Giada De Laurentiis returns with another beautiful cookbook, this time focused on pasta. In Everyday Pasta you'll find more than a hundred new recipes for pasta dishes (as well as for sauces, salads, and sides) that are easy to prepare and delicious, whether you are looking for something light and delicate, or rich and hearty... |
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Soups Making Course - Online Video Cooking School
Does anyone have a recipe for Japanese Steakhouse Style "Shrimp Sauce"?
It's a smooth pinkish / orange sauce - NONE of the recipes I've tried from online are correct. It does not have 'shrimp' in it. but it's a yummy sauce that you use to dip seafood in. It seems to have similar consistency to mayonaise but mayonaise itself seems too strong in flavor to be the main ingredient. If I had to guess what gives it it's color, I'd guess it's some type of miso paste. The recipes I've found with sugar, white pepper, ketchup etc...are NOT correct so please do not repost those here. Those of you who have had this sauce will know EXACTLY what I'm talking about 
Shrimp sauce
1 tbsp. butter
1 tbsp. flour
1 (16 oz.) can tomatoes, drained
1/3 cooking liquid from shrimp
2/3 c. dry white wine
2/3 c. heavy cream
1/2 tsp. salt
1/2 tsp. pepper
In medium saucepan melt the butter. Remove from heat. Stir in flour, drained tomatoes and 1/3 cup reserved cooking liquid. Bring to boiling stirring. Add wine, cream, salt, and paprika. Cook, stirring, 5 minutes longer. Strain
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