peking braised lamb
| General Recipes
Cooking receipe to make peking braised lamb under category General Recipes. You may find some video clips related to this receipe below.peking braised lambchinesenorthern region450g boned shoulder of lamb2 spring onions2 slices ginger1 tablespoon oill/2 small onion finely choppedbraising sauce400ml
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Carnival Puffs Recipe
| Dessert
Type: Carnival Puffs Free Cooking Recipe - Dessert the best! Ingredients / Directions 1 1/2 cup(s)s flourPinch of salt3 teaspoons baking powder1 1/4 cup(s)s granulated sugar2 small eggs1/2 cup(s) water2 cup(s)s vegetable oil Sift floursaltbaking powder and 1/4 cup(s) sugar together.Co
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Homemade Hashbrowns Recipe
| Vegeterian
Type: Homemade Hashbrowns Free Cooking Recipe - Vegeterian It's alright! Ingredients / Directions 2 cup(s)s mashed potatoes 1 eggbeaten 1 onionfinely diced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons olive oil Beat egg in a medium size mixing bowl. Mix egg and oni
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French Connection
| Drink Master
Cooking receipe to make French Connection under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Cognac 3/4 oz AmarettoServe in an old-fashioned glass over ice.[tubepress mode='tag', tagValue='French Connection']
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Cooking receipe to make meatballs with olive and pesto pasta under category Aga Recipes. You may find some video clips related to this receipe below.
meatballs with olive and pesto pasta
450g premium quality coarse pork sausages
2 tbspn olive oil
350g red onion sliced
225g dried pappardelle noodles
salt and freshly ground black pepper
125g black olives
2 level tbsp chopped fresh parsley or chives (or a mix of both)
2 level tbsp pesto sauce
snipped and whole chives to garnish
Slit the sausages from top to bottom with a sharp knife then peel off the skin.
Break each sausage in half and roll each piece into a ball then flatten slightly with floured hands.
Place the meatballs at one end of a large roasting tin and place the onions at the other.
Drizzle the onions with oil and toss.
Place the tin on the floor of the roasting oven with the meatballs towards the back where it is hottest.
Bake for 12 to 15 minutes until the meatballs are golden undemeath.
Turn the meatballs over toss the onions and return to the oven again with the meatballs towards the back for a further 12 to 15 minutes. Pour off the surplus fat immediately.
To cook the pasta bring a large pan of salted water to the boil.
Add the pasta and return to the boil uncovered.
Transfer to the simmering oven for the time recommended on the packet instructions. Drain and return to the pan.
Stir the olives herbs and pesto into the pasta heat for 1 minute then add the meatballs and onions and any juices that have collected in the tin.
Season with pepper.
To avoid breaking up the meatballs shake the pan gently over the heat rather than stirring.
Serve at once gamished with chives.
Look out for nicoise olives which are much smaller than the more familiar varieties but have a wonderful flavour. To release the olives natural juices put them m a polythene bag and lightly crush them with a rolling pan.
A squeeze of lemon juice sprinkled over the fnished dish will sharpen the flavours if the pesto sauce is very salty. Really good meatballs made with minced meat and plenty of flavourings such as garlic herbs and spices are delicious with pasta. An easy way to make meatballs is to buy a packet of premium quality sausages (now available in butchers and supermarkets) then skin them and roll the stuffing into balls.
Serves 4
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