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Blood Dripped Glasses Recipe
| Halloween
Type: Blood Dripped Glasses Free Cooking Recipe - Halloween Unbelievable! Ingredients / Directions For the ultimate macabre presentation of swamp water punch or bileserve your concoctions in glasses that appear to be oozing blood.1/4 cup(s) of honey or corn syrup12 drops of red food c
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Japanese Winter Vegetable Stew With Miso Recipe
| Japanese Foods
Type: Japanese Winter Vegetable Stew With Miso Free Cooking Recipe - Japanese Foods Wow! Ingredients / Directions 2 ts vegetable oil 1 lb pressed tofu*; cubed 2 lg potatoes; peeled and cubed 2 carrots; cubed 1 c sliced daikon radish 1 onion; diced 1/
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American Dream Pancakes Recipe
| Dessert
Type: American Dream Pancakes Free Cooking Recipe - Dessert Wow! Ingredients / Directions 2 eggs5 tbsp milk1 1/4 cup(s)s self-rising flour2 tbsp sugar1/2 teaspoon salt1 tbsp vegetable oilcreme fraiche and ground cinnamon Whisk together the eggs and milk. Place the floursugarand salt i
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simnel cake
| General Recipes
Cooking receipe to make simnel cake under category General Recipes. You may find some video clips related to this receipe below.simnel cake168g margarine168g caster sugar224g plain flour1 tspbaking powder1 tspmixed spice3 tbspmilk168g currants224g sultanas56g glace cherries chopped56g mixed peel cho
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Cooking receipe to make pork braised with vinegar under category General Recipes. You may find some video clips related to this receipe below.
pork braised with vinegar
Brasato di maiale con aceto
italian
river cafe cook book
1 x 1.8 2.25kg boned loin of young organic pork rind and most of the fat remove
sea salt
2 tablespoons olive oii
150ml red wine vinegar
150ml Chianti Classico
1 tablespoon black peppercorns
12 fresh bay leaves
Generously season the pork with salt.
In a heavy saucepan with a lid heat the olive oil and brown the meat on all sides.
Remove the meat and put to one side.
Lower the heat and pour the vinegar into the pan.
Bring to the boil and reduce the liquid by half.
Add the wine 100ml water the peppercorns and bay leaves and lower the heat to a simmer.
Return the pork to the pan and turn to coat it in the juices.
Put the lid on but slightly askew. Simmer very gently for an hour turning the meat two or three times during cooking.
If the juices seem to be drying up add a little more wine or water.
When the meat is cooked (still soft when prodded) turn off the heat add extra salt to the juices and let the pork relax for 5 minutes.
Slice and serve with the juices and the bay leaves.
Serves 6
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