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Shrimp Fiesta Fajitas Recipe
| Mexican
Type: Shrimp Fiesta Fajitas Free Cooking Recipe - Mexican the best! Ingredients / Directions 4 Mission? Soft Taco Size Flour Tortillas2 Tbsps. Lime Juice2 Tbsps. Soy Sauce2 Tbsps. Fresh Ginger minced2 Tbsps. Garlic minced1/4 teaspoon. Tabasco Sauce1/8 teaspoon. Black Pepper1 lb. Mediu
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penne with aubergine
| General Recipes
Cooking receipe to make penne with aubergine under category General Recipes. You may find some video clips related to this receipe below.penne with auberginePenne con melanzaneitalianriver cafe cook book2 medium auberginessea salt and freshly ground black pepperolive oil3 garlic cloves peeled and ch
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Yoshinoya Style Teriyaki Chicken and Vegetable Bowl Japanese cooking recipe
| Japanese
Ingredients 4 cups japanese rice 4 medium chicken thighs or 2 large chicken breasts 1 medium onion 1/2 (16 ounce) package frozen broccoli carrots cauliflower mix 1/4 head cabbage, sliced thinly pickled ginger, called beni shoga Teriyaki Sauce 10 tablespoons soy sauce 5 tablespoons mirin 5 ta
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Blueberry Custard Pie Recipe
| Pies And Pastries
Type: Blueberry Custard Pie Free Cooking Recipe - Pies And Pastries Wow! Ingredients / Directions 2 cup(s)s blueberries1 (9-inch) baked pie crustwell chilled1 tablespoon all-purpose flour1 cup(s) granulated sugar1 cup(s) evaporated milk3 large eggslightly beaten1 teaspoon vanilla extr
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Type: Chicken Rissoles Free Cooking Recipe – Meats
Unbelievable!
Ingredients / Directions
1 cup(s) cold cooked chicken
2 tablespoons minced mushrooms
? cup(s) White Sauce No. 2
? teaspoon salt
Few grains cayenne
? the rule for Puff Paste To prepare this Chicken Rissoles Recipe
first mince the chicken very fine
combine with mushrooms
seasonings and sauce; let it cook one minute and set away to cool. Roll puff paste one-eighth inch thick and cut twelve four-inch rounds; divide the chicken paste into twelve parts and put one on each round of paste a little to one side of the center
flatten it slightly
wet the rim of paste a little way from the edge with white of egg; add another egg to the one from which you used and beat with 1 tablespoon of milk. Dip the rissoles in this
taking care not to handle the edges nor separate the cover. Drain them and cook in hot fat till a golden brown. the fat should be hotter than for doughnuts
but not so hot as for croquettes. Dry on paper and serve at once. This gives two for each of the six persons at lunch
but in a course dinner one is quite enough for each person.
