Sinigang na Hipon Recipe
| Special Filipino Delicacies
Type: Sinigang na Hipon Free Cooking Recipe - Special Filipino Delicacies It's ok! Ingredients / Directions Directions: * 1 Kilo Shrimp * 12 pcs Tamarind (Sampaloc) * 1 big Onion (diced) * 3 big tomatoes (quartered) * 2 pieces Radish (sliced) * 1 bundle Sitaw (Strri
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Barbecued Duck with Hoisin-Glazed Recipe
| Barbecue
Type: Barbecued Duck with Hoisin-Glazed Free Cooking Recipe - Barbecue Amazing! Ingredients / Directions 1/4 cup(s) barbecue sauce 1/4 cup(s) hoisin sauce 1 tbsp chopped fresh cilantro 1/2 limejuice only 4 boneless duck breasts Olive oil cooking spray In a small bowlblend barbecue sau
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mashed potatoes with olive oil and parmesan
| General Recipes
Cooking receipe to make mashed potatoes with olive oil and parmesan under category General Recipes. You may find some video clips related to this receipe below.mashed potatoes with olive oil and parmesanmashed potatoes with olive oil and parmesanitalianriver cafe cook book1.3kg yellow waxy potatoes
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Potato Salad and Blue Cheese Recipe
| Salad
Type: Potato Salad and Blue Cheese Free Cooking Recipe - Salad Amazing! Ingredients / Directions 3 lb unpeeled new potatoesquartered1 bottle 8 oz Creamy blue cheese dressing3/4 cup(s) Blue cheese crumbled1 jar real bacon pieces1 tbsp dried parsley flakes1 tbsp dried sweet pepper flake
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Cooking receipe to make mushroom and herb creams under category Aga Recipes. You may find some video clips related to this receipe below.
mushroom and herb creams
vegetarian
15g butter
350g chestnut mushrooms finely sliced (use buttons if chestnuts arent available)
1 egg
3 egg yolks
300m1double cream
65ml milk
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh marjoram
a little freshly grated nutmeg
salt and freshly ground black pepper
Dressing:
1 generous teaspoon coarse grain mustard
3 teaspoons caster sugar
juice of 1lemon
4 tablespoons olive oil
Salad:
about 100g salad leaves (rocket lambs lettuce curly endive radicchio land cress lettuce)
Melt the butter in a medium pan on the boiling plate add the mushrooms and stir over the heat for a minute or two.
Cover and transfer to the floor of the simmering oven for 10 minutes.
Grease eight ramekin dishes 75mm diameter or 75m1 in capacity very thoroughly and stand in the small roasting tin.
Put the eggs cream milk herbs nutmeg and seasoning into a measuring jug and whisk thoroughly.
Remove the mushrooms from the simmering oven uncover and boil off any liquid on the boiling plate.
Divide evenly between the dishes standing in the small roasting tin and pour the egg mixture over the mushrooms.
Pour boiling water round the ramekin dishes until halfway up the side of the roasting tin.
Cook in the roasting oven with the grid shelf on the lowest set of runners for about 15 to 20 minutes or until firm and just beginning to brown on top.
Check after 10 minutes and turn round if necessary.
Remove from the oven and leave to become cold in the roasting tin of water. Run a knife round the side of each one tap the sides and turn out with the tops uppermost.
Make the dressing by measuring all the dressing ingredients into a clean jam jar and giving it a good shake.
Season to caste.
Arrange the salad on eight plates and dress lightly just before serving.
To rehear slide the mushroom creams on to a baking sheet lined with lift off paper or nonstick baking parchment.
Cook in the same position in the roasting oven as before for about 10 to 15 minutes or until hot and sizzling.
Using a fish slice place each one on top of a pile of salad and serve immediately.
A slightly different and light first course which is also perfect for a summer lunch when it will serve four. This recipe is a bonus if some of your guests are vegetarian.
Serves 8
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