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gravy info
| General Recipes
Cooking receipe to make gravy info under category General Recipes. You may find some video clips related to this receipe below.gravy What is gravy?Apparently originally in the 14th century it was a bit of a copy error. The French (who by no means have the last word in cooking) had the word grant and
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Fat Tire Ribeye
| Everyday Recipes
Cooking receipe to make Fat Tire Ribeye under category Everyday Recipes. You may find some video clips related to this receipe below.Fat Tire Ribeye Serves 4 For the Sweet Soy Glaze: 1 cup sugar 1/3 cups water 1 tablespoon fresh lemon juice
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Mahogany Chicken Wings Recipe
| Appetizers
Type: Mahogany Chicken Wings Free Cooking Recipe - Appetizers Unbelievable! Ingredients / Directions 3 pounds chicken wingssplit and tips discarded 1/2 cup(s) soy sauce 1/2 cup(s) honey 1/4 cup(s) molasses 2 tablespoons chile sauce 1 teaspoon ground ginger 2 cloves garlicfinely choppe
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Pigs in Blankets Recipe
| Holiday
Type: Pigs in Blankets Free Cooking Recipe - Holiday Wow! Ingredients / Directions # 1 lb. ( 450g ) low-fat pork sausages# 8 slices of breadcrusts removed# half a small onionfinely chopped# 2 oz. ( 50g ) buttersoftened# 1 tablespoon wholegrain mustard # Pre-heat oven to 350FGas Mark
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Cooking receipe to make veal escalopes with lemon under category General Recipes. You may find some video clips related to this receipe below.
veal escalopes with lemon
italian
4 veal escalopes (150g each)
salt pepper
flour for coating
50g butter
200ml stock
1 lemon very thinly sliced
3 tablespoons dry white wine
1 tablespoon lemon juice
2 tablespoons chopped parsley
sprigs parsley
Season the escalopes lightly with salt and pepper and coat them with flour shaking off any excess flour.
Melt the butter in a frying pan.
Fry the veal for about 3 minutes on each side until golden brown.
Remove from the pan pour the stock into the pan and scrape up all the meat juices.
Return the veal to the pan and place a slice of lemon on each escalope.
(Keep back the remaining lemon slices for garnishing.)
Simmer gently for IO minutes.
Take the veal out of the pan again discarding lemon slices and place on a hot dish.
Cover and keep hot.
Add the wine to the pan juices and reduce the liquid by half.
Strain the sauce into a saucepan.
Mix in the lemon juice and just before the sauce reaches boiling point mix in the parsley.
Pour the sauce over the veal and garnish with the remaining lemon slices and sprigs of parsley.
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