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lemon and lime vinaigrette
| General Recipes
Cooking receipe to make lemon and lime vinaigrette under category General Recipes. You may find some video clips related to this receipe below.lemon and lime vinaigrette3/4 cup olive oil2 tablespoons lemon juice 2 tablespoons lime juice 1 teaspoon clear honey 1 garlic clove crushed 2 tablespoons ch
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Cornbread Muffin Coffee Cake Recipe
| Breakfast
Type: Cornbread Muffin Coffee Cake Free Cooking Recipe - Breakfast All good! Ingredients / Directions 1 (8 1/2 ounce) box cornbread mix1 (7 ounce) box blueberry muffin mix1 (3 ounce) box instant vanilla pudding2 eggs1 cup(s) buttermilk1 pint blackberriesblueberries or raspberries1/4 c
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Corn Loaf Recipe
| Bread
Type: Corn Loaf Free Cooking Recipe - Bread Amazing! Ingredients / Directions 1? cup(s)s milkpart cream if desired1 cup(s) granola? cup(s) canned cornor freshcooked corncut from cob2 eggsbeaten1? teaspoons salt To prepare this Corn Loaf Recipefirst soak granola in milk fifteen minutes
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Dirty Banana Recipe
| Halloween
Type: Dirty Banana Free Cooking Recipe - Halloween No other! Ingredients / Directions 3/4 oz Creme de Banana 3/4 oz Dark Creme de Cacao 1/2 oz amaretto Fill shaker with cream. Shake.
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Cooking receipe to make souffle of roquefort cheese with pears under category General Recipes. You may find some video clips related to this receipe below.
souffle of roquefort cheese with pears
ladenis
softened butter for greasing
50g butter
50g plain flour
150ml milk
100g roquefort cheesec rumbled
2 egg yolks
salt and pepper
5 egg whites
few drops lemon juice
60g brioche crumbs mixed with 40g ground walnuts
Butter 4 ramekins widh soft butter and freeze.
Repeat this three times in order to obtain a good coating.
Melt the butter in a saucepan and slowly add the flour stirring constantly until the mixture becomes a light coloured roux.
Gradually mix in the milk to make a thick bechamel.
Add the Roquefort.
Put this mixture into a metal bowl fold in the egg yolks and season with salt and pepper.
Meanwhile whisk dhe egg whites to soft peaks and add the lemon juice.
Carefully fold the egg whites into the souffle mixture.
Coat each ramekin with the brioche crumb and walnut mixture.
Add the souffle mixture and tap on the work surface to expel any air bubbles.
Using a spatula smooth over the top.
Place the souffles in an oven tray filled widh boiling water and bake in dhe oven preheated to 180
