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To Make Strawberry Syrup Puree strawberries in a food processor. Press liquid through a sieve and reserve liquid. Melt redcurrant jelly in a small pot on medium heat. When it is liquefied, stir in strained juice. Bring to boil and boil 1 minute. Skim foam. Stir in liqueur. Pour into a container and chill. Makes 2/3 cup (150 mL) sauce) To Make Chocolate Mint Sauce Combine sugar and water in a pot. Bring to boil and boil for 2 minutes. Reduce heat to low and stir chocolate into syrup. Stir in whipping cream and creme de menthe. Makes 1 cup (250 mL) sauce Scoop ice cream into sundae cups. Pour over mint chocolate sauce. Scatter with fruit and top fruit with strawberry syrup sauce.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups