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Benihana Azuki Red Bean Ice Cream Japanese cooking recipe
| Japanese
Ingredients 1 cup azuki beans 1/3 cup sugar 2 teaspoons lemon juice 3 1/2 cups water Custard Base 1 cup milk 1 cup cream 4 egg yolks 2/3 cup sugar 1 teaspoon vanilla Directions 1Wash beans, and transfer beans, sugar, lemon juice, and water into a saucepan. Bring to boil, and boil uncovered
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Lemon Cross Buns Recipe
| Holiday
Type: Lemon Cross Buns Free Cooking Recipe - Holiday Simply good! Ingredients / Directions # 12 oz. (350g) strong plain flour# 3 oz. (75g) caster sugar# 3 oz. (75g) butter# 1 teaspoon. Salt# half a teaspoon of cinnamon# 2 eggsbeaten# 1 tbsp. Lemon marmalade# half a teaspoon. Ground ca
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Scare Crow Scramble Recipe
| Halloween
Type: Scare Crow Scramble Free Cooking Recipe - Halloween All good! Ingredients / Directions 3 cup(s)s small pretzels3 cup(s)s shoestring potatoes3 cusp Spanish peanuts1/2 cup(s) seasoned croutons1 (4 1/2 ounce) can French-fried onions1/2 cup(s) butter1/2 cup(s) Parmesan cheese Mix we
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-*Liqour::Creme de Noyeaux
| Drink Master
Cooking receipe to make -*Liqour::Creme de Noyeaux under category Drink Master. You may find some video clips related to this receipe below.Flavored with apricot and peach pits and almonds. [tubepress mode='tag', tagValue='-*Liqour::Creme de Noyeaux']
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Cooking receipe to make peanut butter chicken curry with cranberries and coconut under category General Recipes. You may find some video clips related to this receipe below.
peanut butter chicken curry with cranberries and coconut
8 free range chicken thighs bone in
salt and pepper
2 tbsp sunflower oil for frying
6 shallots finely chopped
3 cloves garlic crushed
2 tsp ground coriander
2 tbsp paprika
1/2 tsp cayenne pepper
1/2tsp turmeric
4 mild red chillies chopped
4cm root ginger grated
4 tbsp peanut butter
1 tbsp tomato puree
4 tomatoes skinned and chopped
800m1 coconut milk
1 tsp sugar
500m1 chicken stock (use a cube)
juice of 1 lime
2 tbsp dried cranberries
fresh coconut shaved or grated to serve (optional)
Rub the chicken with salt and pepper then fry all over in the oil until golden. Remove from the pan and keep to one side.
In the same oil fry the shallots with the garlic coriander paprika cayenne and turmeric until the shallots begin to colour.
Next stir in the chopped chillies and grated ginger and soften a little then stir in the peanut butter and fry until the oil begins to separate and the sauce has darkened.
Then stir in the tomato puree and chopped tomato and cook for about two minutes stirring now and then to prevent things getting stuck to the pan. Finally add the coconut milk sugar stock and lime juice and mix thoroughly then return the chicken to the pan and gently bubble together for about 45 minutes.
Add the dried cranberries for the last 15 minutes.
Serve in bowl showered with coconut or relish and eat with rice and poppadoms or with flat breads.
Peanuts work well with curvy. I
[tubepress mode=’tag’, tagValue=’peanut butter chicken curry with cranberries and coconut’]
