Try this Shiso Oil recipe, or contribute your own.Suggest a better description
Blanch shiso leaves and stems in a large pot of boiling water for 30 seconds. Drain on paper towels and pat dry. Chop very finely by hand or in a small food processor. For every 2 cups chopped herbs use 1 cup vegetable oil. Transfer shiso to a mason jar, add vegetable oil and shake until well blended. Set aside for several hours, shaking occasionally, before using. Store, refrigerated, up to 1 week. Source: "TASTE with David Rosengarten - (Show # TS-4687) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-02-1999 by Joe Comiskey - email@example.com" Recipe by: David Rosengarten
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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