1 : /2 lb Pak Choi; (white)
2 : tb Oyster sauce
1 : tb Oil
1 : ds Salt
Vegetarian : Vegetarian spring roll
2 : Parts chilli paste with 1
-part : -part sweet
; : ; chilli sauce
6 : Oyster mushrooms
Heaped : Heaped plate peeled carrot
-strips : -strips
1 : Bowl grated cucumber
1 : sm Bunc flowering chives
1 : pk Rice paper
10 : Mint leaves
1 : Sprigs fresh coriander
Spinach : Spinach roll
2 : Chinese cabbage leaves
4 : oz Soy sauce
3 : lg Spinach leaves
1 : ts Sugar
1 : tb Roasted sesame seeds
Sesame : Sesame oil
Papaya : Papaya salad
1/2 : Papaya
1 : ts Caster sugar
3 : tb Garlic
1 : tb Lemon juice
3 : tb Soy sauce
1 : tb Diced tomato
1 : tb Roasted peanuts
2 : Chillies; 1 red 1 green
6 : Chinese long beans
1 : Salmon trout weighing
8: Beat until smooth
0: Position racks to divide the oven in thirds and preheat the oven to 350 degrees
1: Lightly coat cookie sheet(s) with cooking spray and set aside
2: In a small saucepan or syrup pan, melt the butter and cook over low heat until the butter begins to turn a golden brown and has a nutty aroma, about 4 minutes
3: Watch carefully so the butter does not burn
4: Set aside to cool slightly, then place in a metal bowl (to avoid thermal shock) and freeze or refrigerate about 5 minutes to solidify butter
5: Whisk together in a mixing bowl the cake flour, baking soda, and salt
6: Set it aside
7: In a large bowl with an electric mixer, cream together both sugars, the solid butter, and the cream cheese
9: Add the egg plus white and vanilla and beat well
10: With the mixer on slow speed, add the dry ingredients, then the chocolate chips
11: The dough will be soft but not runny; it does not need to be chilled before use but can be made ahead and chilled for convenience
12: Drop the dough by tablespoonfuls on the prepared cookie sheets; allow a couple of inches between cookies for spreading during baking
13: Bake for 11 to 12 minutes, until golden with a slightly darker edge
14: The longer the cookies bake, the crisper they will be
15: Transfer with a spatula to a wire rack; when cool, store in an airtight container
16: This recipe yields thirty 2 1/2-inch cookies
17: Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Let Them Eat Cake, by Susan Purdy From the TV FOOD NETWORK - (Show # CL-8821 broadcast 02-14-1997) Downloaded from their Web-Site - http://www
18: foodtv
19: com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy
20: com -or- MAD-SQUAD@prodigy
21: net 08-14-1998 Recipe by: Susan Purdy Converted by MM_Buster v2
22: 0l
23: