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savoury stars
| Aga Recipes
Cooking receipe to make savoury stars under category Aga Recipes. You may find some video clips related to this receipe below.savoury starsStars75g plain white flour75g freshly grated parmesan cheese 75g butter 1/2 tsp salt 1/2 tsp cayenne pepper25g sundried tomatoes 25g pistachio nuts 25g pitte
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Imperial Fizz
| Drink Master
Cooking receipe to make Imperial Fizz under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Lemon 1/2 oz Light Rum 1 1/2 oz Blended Whiskey 1 tsp Powdered Sugar Club Soda Shake with ice and strain into
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Cherry Divinity
| Christmas Recipes
Cooking receipe to make Cherry Divinity under category Christmas Recipes. You may find some video clips related to this receipe below.Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Amount Measure Ingredient -- Preparation Method-------- ------------ -------------
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Noodles with Smoked Pork and Rosemary Recipe
| Pasta
Type: Noodles with Smoked Pork and Rosemary Free Cooking Recipe - Pasta Check out the travel channel! Ingredients / Directions 1 pound egg noodlesuncooked2 teaspoon vegetable oil1 medium onionchopped1 pound mushroomsquartered2 tbsp flour1 cup(s) white wine3 tbsp Dijon mustard1 cup(s)
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Type: Beets And Peas In Aspic Free Cooking Recipe – Salad
Yes!
Ingredients / Directions
3 red beets
1 can French peas
1 dozen ripe olives
1/3 package vegetable gelatine
1 cup(s) boiling water
Juice 2 lemons To prepare this Beets And Peas In Aspic Recipe
first wash and cook two beets in boiling water until tender. Peel and cut into cubes and marinate with the juice of one lemon. Peel one beet and cut into small cubes. Cover with 1 1/2 cup(s)s of cold water and let simmer ten or fifteen minutes until the water is a rich red color. Drain and measure. there should be one cup(s)ful. Soak the vegetable gelatine in warm water twenty minutes. Drain and cook in the boiling water eight to ten minutes. Strain and add one-half cup(s) to the beet water. To this jelly add the beets and sliced olives.
Drain the juice from one can of French peas and marinate the peas with the juice from one lemon. To one cup(s) of juice drained from the peas
add the remainder of the cooked vegetable gelatine. then add the peas and fill a mold half full of this mixture. As this begins to solidify
add carefully enough of the beet mixture to fill the mold. When solidified
turn out upon a plate and garnish with slices of lemon.
