jerusalem artichoke soup
| Aga Recipes
Cooking receipe to make jerusalem artichoke soup under category Aga Recipes. You may find some video clips related to this receipe below.jerusalem artichoke soup175g onions 50g celery 900g jerusalem artichokes 125g carrots 125g butter 1 garlic clove300ml dry white wine 1 sachet bouquet garni salt an
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veal and mushroom rolls
| General Recipes
Cooking receipe to make veal and mushroom rolls under category General Recipes. You may find some video clips related to this receipe below.veal and mushroom rolls4 veal escalopes about 75g each75g butter2 medium rashers unsmoked collar or back bacon rinded and cut into 1cm squares50g mushrooms fine
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cinnamon cr?me brulee
| General Recipes
Cooking receipe to make cinnamon cr?me brulee under category General Recipes. You may find some video clips related to this receipe below.cinnamon cr?me brulee 600ml double cream 1 vanilla pod 4 large egg yolks 100g caster sugar 1 tsp ground cinnamon Pour the cream into a large bowl add the vanilla
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moroccan chicken
| General Recipes
Cooking receipe to make moroccan chicken under category General Recipes. You may find some video clips related to this receipe below.moroccan chicken12 chicken piecesl/2 teaspoon ground sweet paprika l/2 teaspoon ground cumin ground pepper 750g red or brown onions sliced100g butter 1/4 teaspoon grou
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Type: Southern Cornbread and Oyster Dressing Free Cooking Recipe – Thanks Giving
Try this one!
Ingredients / Directions
1/4 cup(s) butter
1 large onion
chopped
4 scallions
chopped
2 stalks celery
chopped
3 cup(s)s crumbled cornbread
3 cup(s)s soft bread crumbs
1/2 cup(s) chopped fresh parsley
Salt and pepper
to taste
2 large eggs
lightly beaten
1 pint shucked oysters
drained
1/2 cup(s) oyster liquid
from drained oysters Preheat oven to 350 degrees F.
Saut� onions and celery in 2 tablespoons of the butter until wilted
not browned. Combine cornbread and bread crumbs in a large bowl; mix in saut�ed onions
salt and pepper
and parsley. Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Add the oysters.
Pat the mixture into a lightly buttered rectangular cake pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes
until golden brown and set in the center.
