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Pancit Palabok (Pancit Malabon) Recipe
| Special Filipino Delicacies
Type: Pancit Palabok (Pancit Malabon) Free Cooking Recipe - Special Filipino Delicacies Not bad! Ingredients / Directions Directions: * 8 oz. pack rice noodles (a thicker version of parmicelli) * 1 tbsp. Annato seeds (achuete) * 1 cup(s) shrimp juice * 2 tbsp fish sauce (
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Hot Fudge Sundae Cake Recipe
| Dessert
Type: Hot Fudge Sundae Cake Free Cooking Recipe - Dessert Yes! Ingredients / Directions 1/2 cup(s)(s) Water 1/4 cup(s)(s) Butter 1 cup(s)(s) Flour 3/4 cup(s)(s) Sugar 3 tablespoon(s) Unsweetened Cocoa 1/2 cup(s)(s) Baking Soda 1/4 teaspoon(s) Salt 1/4 teaspoon(s) Cinnamon 1/4 cup(s)(s
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mini emmental and gruyere tartlets
| Aga Recipes
Cooking receipe to make mini emmental and gruyere tartlets under category Aga Recipes. You may find some video clips related to this receipe below.mini emmental and gruyere tartletsnibbles50g emmental grated finely 50g gruyere grated finely 2 eggs 300m1 single cream pepper175g shortcrust pastryUse t
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soletes with cep sauce
| General Recipes
Cooking receipe to make soletes with cep sauce under category General Recipes. You may find some video clips related to this receipe below.soletes with cep sauceladenis4 solettes salt and peppera dusting of plain flour a little oil for frying200ml cep sauce (qv)50g garlic buner melteda squeeze of le
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Type: Galette des Rois Free Cooking Recipe – Holiday
Yes!
Ingredients / Directions
1/4 cup(s) almond paste
1/4 cup(s) white sugar
3 tablespoons unsalted butter
softened
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons all-purpose flour
1 pinch salt
1 (17.25 ounce) package frozen puff pastry
thawed
1 dry kidney bean
1 egg
beaten
1 tablespoon confectioners” sugar for dusting Place the almond paste into a food processor or blender with about half of the sugar
and process until well blended. Add the butter and remaining sugar using and process until smooth
then blend in 1 egg
vanilla extract
almond extract
flour and salt. Set aside.
Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper
and set aside.
Roll out one sheet of the puff pastry into an 11 inch square. Keep the pastry cool
do not knead or stretch. Use a large pie plate
cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top
and press down the edges to seal. Beat the remaining egg with a fork
and lightly brush onto the top of the gallette. Use a knife to make a criss cross pattern in the egg wash
and then prick several small slits in the top to vent steam while baking.
Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up
as the pastry will not fully puff. Remove from the oven
and dust with confectioners” sugar. Return to the oven
and cook for an additional 12 to 15 minutes
or until the top is a deep golden brown. Transfer to a wire rack to cool.
Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.
