Easy Enchilada Casserole Recipe
| Casserole
Type: Easy Enchilada Casserole Free Cooking Recipe - Casserole Not bad! Ingredients / Directions 8 to 12 corn tortillas1 pound ground beef or ground turkeyCilantroChopped onion1 can corndrained1 small can diced green chilesBlack olives1 large can enchilada sauceShredded cheese Preheat
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Dinner Menu 27
| Everyday Recipes
Cooking receipe to make Dinner Menu 27 under category Everyday Recipes. You may find some video clips related to this receipe below.Layered Bean Dip2 cans refried beans with no whole beans1 16 0z. carton sour cream2 packages taco seasoning1 head shredded lettuce2 tomatoes chopped1 cup cheddar cheese
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turmeric info
| General Recipes
Cooking receipe to make turmeric info under category General Recipes. You may find some video clips related to this receipe below.turmeric infohaldi or huldiFrom the gingerlike root which is dried to rocklike hardness then ground .Essential to many curry recipes primarily to give the familiar golden
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Kansai-Style Okonomiyaki Japanese cooking recipe
| Japanese
Ingredients 1 cup flour 2 eggs 1/3 cup water 2 cups cabbage, finely chopped 4 green onions, finely chopped 1 tablespoon pickled ginger, finely chopped 1/2 lb pork belly, cut in very thin strips kewpie mayonnaise okonomi sauce bonito flakes Pam cooking spray or vegetable oil Directions 1In
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Cooking receipe to make marinated lamb fillets with honey and lemon couscous under category Aga Recipes. You may find some video clips related to this receipe below.
marinated lamb fillets with honey and lemon couscous
6 best end of neck lamb fillets about 1kg total weight
2 sprigs rosemary
454 g tub thick greek yogurt
3 garlic cloves
300g soft goats cheese
salt and freshly ground black pepper
6 level tbsp chopped mint
150ml olive oil
1 aubergine about 300 g
275g onion
2 fennel 300g total weight
1 cucumber
275g plum tomatoes
4 tbsnrunny honey
4 tbsn white wine vinegar
3 tbsp lemon juice
225g couscous
6 level tbsp chopped parsley
Trim lamb of fat: place in a bowl with the rosemary.
Process yogurt garlic and cheese until smooth season: stir in the mint.
Mix 4 level tbsp yogurt mixture with 6 tbsp oil: spread over the lamb.
Marinate for at least 6 hours or overnight.
Refrigerate remaining yogurt mixture. Chop the onion and fennel.
Halve deseed and chop the cucumber. Chop the tomatoes (peel first if wished).
Halve score and sprinkle the aubergine with salt to draw out the bitter juices. Leave for 20 minutes.
Squeeze out the juices and drizzle the cut side with 1 tbsp oil then place cut side down in a small roasting tin.
Cook on the floor of the roasting ovenfor 20 minutes or until soft; cool.
Add the fennel to a medium ovenproof pan of 10mm boiling salted water bring back to the boil and cook for 1 minute.
Drain refresh in cold water and drain again.
Add 1 tbspoil to the pan and fry the onions until golden on the boiling plate; cool in a bowl then add the fennel and diced aubergines.
Place the honey in a small pan bring to the boil and cook for 2 minutes or until caramelised.
Add the vinegar bring to the boil and bubble for 1 minute; off the heat stir in 1 tbsp oil lemon juice and seasoning.
Place the couscous and 2 tsp salt in an ovenproof bowl add 450ml water and leave for 15 to 20 minutes. Break up any lumps: stir into the aubergine mixture with honey dressing.
Stir the tomatoes cucumber and parsley into the couscous; adjust the seasoning.
