Easy Baked Onion Rolls
| Everyday Recipes
Cooking receipe to make Easy Baked Onion Rolls under category Everyday Recipes. You may find some video clips related to this receipe below.Easy Baked Onion RollsRecipe By :Serving Size : 8 Preparation Time :0:00Categories : Baked Goods/BreadsAmount Measure Ingredient -- Preparation Method-------- -
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syrup layer pudding
| General Recipes
Cooking receipe to make syrup layer pudding under category General Recipes. You may find some video clips related to this receipe below.syrup layer pudding 350g self raising flour pinch of salt 25g shredded suet 550g golden syrup 2 tbsps lemon juice100g fresh white breadcrumbs for the syrup sauce 25
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Chili Salsa Beef Recipe
| Meats
Type: Chili Salsa Beef Free Cooking Recipe - Meats Check out the travel channel! Ingredients / Directions 1 1/2 pounds beef for stewcut in 1-1/4-inch pieces1 tablespoon olive oil1 cup(s) prepared thick-and-chunky salsa2 tablespoons packed brown sugar1 tablespoon reduced-sodium soy sau
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Shrimp with Brandy and Tartare Sauce Recipe
| Fish And Seafoods
Type: Shrimp with Brandy and Tartare Sauce Free Cooking Recipe - Fish And Seafoods Outstanding! Ingredients / Directions 20 raw jumbo shrimpshelled and deveined2 cloves garlicminced1/2 cup(s) brandy2 tbsp olive oil4 stems bok choycut into 3/4-in piecesJuice of one lemonSalt and pepper
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Cooking receipe to make peppered tarragon peaches under category General Recipes. You may find some video clips related to this receipe below.
peppered tarragon peaches
11/2 kg barely ripe peaches or nectarines
300ml white wine vinegar
500g caster or granulated sugar
3 x 5cm pieces cinnamon stick
4 sprigs tarragon
2 tsp black peppercorns coarsely crushed
Try skinning the peaches.
If they are ripe enough the skin will pull g away easily.
If it wont bring a pan of water up to the boil and one by one dip the peaches into it for about 30 seconds and strip off the skins if they are sufficiently loosened.
Repeat if necessary.
Quarter the skinned peaches discarding stones.
Cut out and discard any bruised patches.
Put all the remaining ingredients except the tarragon into a saucepan and stir over a moderate heat until the sugar has dissolved.
Bring to the boil and simmer for three minutes.
Add the peaches and simmer gently over a low heat until they are tender and slightly translucent.
Turn them once or t vice if you have to but dont stir them or youll damage
their shape.
As soon as they are cooked lift the peaches out with a slotted spoon and leave to cool then pack into sterilised jam or Kilner jars tucking a sprig or two of tarragon and a piece of cinnamon in with them.
Try to bring as many of the peppercorns as possible with the peaches to distribute them evenly. Reduce syrup by about half and pour over the peaches making sure that they are submerged. Seal with non corrosive lids label and store in a cool dark cupboard for at least three weeks.
Serve with cold meats instead of a chutney
Fills 3 x 250ml jars
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