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oil suppliers
| General Recipes
Cooking receipe to make oil suppliers under category General Recipes. You may find some video clips related to this receipe below.oil supplierscarluccios0171240 5710olive oils and balsamic vinegars are impeccably sourced. Try their Umbrian olive oil
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Raspberry Cobbler Recipe
| Pies And Pastries
Type: Raspberry Cobbler Free Cooking Recipe - Pies And Pastries Try this one! Ingredients / Directions 2 tbl Cornstarch 1 1/2 cup(s) Sugar 1 tbl Lemon juice 4 cup(s) Raspberriespicked overrinsed & drained well 1 cup(s) Flour 1 teaspoon Baking powder 1/2 teaspoon Salt 6 tbl Unsalted bu
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Mushroom and Corn Fritters Recipe
| Vegeterian
Type: Mushroom and Corn Fritters Free Cooking Recipe - Vegeterian Um! Yummy! Ingredients / Directions # 2 tablespoons of corn oil# 4 largeor 8 medium sized mushrooms# 7 oz. (190g) sweet corndrained# 1 large egg white# quarter pint of tepid water# 5 oz. (130g) plain flour# salt and pe
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pecan streusel cheescake with maple sauce
| Aga Recipes
Cooking receipe to make pecan streusel cheescake with maple sauce under category Aga Recipes. You may find some video clips related to this receipe below.pecan streusel cheescake with maple sauce200g short breadstyle biscuits 90g butter 3 x 200g packets half fat soft cheese 275g light soft brown su
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Cooking receipe to make rich meat sauce under category General Recipes. You may find some video clips related to this receipe below.
rich meat sauce
Ragu Bolognese
italian
15g butter
50g smoked streaky bacon derinded and diced
1 onion finely chopped
1 small carrot diced
1 celery stick diced
350g finely minced beef
125g chicken livers finely chopped
4 tablespoons dry vermouth or white wine
300ml beef stock
1 tablespoon tomato puree
salt and pepper grated nutmeg
2 tablespoons single cream or top of the milk
Melt the butter in a saucepan add the bacon onion carrot and celery and fry gently for 10 minutes stirring frequently.
Add the beef and cook stirring until browned.
Stir in the chicken livers and vermouth or wine.
Bring to the boil and cook until the liquid has almost completely evapourated.
Stir in the stock and tomato puree and season with salt pepper and nutmeg to taste.
Bring back to the boil cover and simmer for 1 hour stirring occasionally.
Check the seasoning and stir in the cream or milk.
Serve with tagliatelli spaghetti or other pasta.
Serves 4
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