Japanese Broth Japanese cooking recipe
| Japanese
Ingredients 1200 ml vegetable stock 100 g carrots, in matchsticks 100 g baby sweetcorn, halved 100 g snow peas (mangetout) 100 g spring onions, finely sliced 2 cm cube gingerroot, grated 2 tablespoons sake 1 teaspoon soy sauce 1 teaspoon white miso 1/4 cup torn fresh coriander For the egg
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Tiger Brownies
| Chocolate Swap
Cooking receipe to make Tiger Brownies under category Chocolate Swap. You may find some video clips related to this receipe below.Tiger Brownies by Elizabeth J. Badgett Two types of chocolate and peanut butter make this brownie one of the best! 1 ounce semisweet chocolate1 ounce unsweetened (baking)
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lemon curd sponge with crunchy lime and ginger topping
| Aga Recipes
Cooking receipe to make lemon curd sponge with crunchy lime and ginger topping under category Aga Recipes. You may find some video clips related to this receipe below.lemon curd sponge with crunchy lime and ginger topping2 lemons 180g butter 180g caster sugar 3 large eggs 1/2 tspn baking powder2 tbs
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Fantastic Lemon Butter Fillet Recipe
| Fish And Seafoods
Type: Fantastic Lemon Butter Fillet Free Cooking Recipe - Fish And Seafoods Just do it! Ingredients / Directions 1/2 cup(s) butter 1 lemonjuiced 1 teaspoon salt 1 teaspoon ground black pepper 1/2 teaspoon dried parsley 3 cloves garlicminced 6 (4 ounce) fillets cod 2 tablespoons lemon
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Type: Gefilte Fish Free Cooking Recipe – Holiday
Um! Yummy!
Ingredients / Directions
1 1/2 pounds salmon fillets
1 1/2 pounds red snapper fillets
1 pound black cod fillets
1 pound ling cod fillets
2 1/2 large onion
4 carrot
5 eggs
1 1/2 tablespoons white sugar
4 teaspoons salt
4 teaspoons ground white pepper
3/4 cup(s) matzo meal
3/4 cup(s) ice water
2 onion
2 carrots
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1/4 cup(s) white sugar Grind the fish
2 1/2 onions and 4 carrots together. Place fish mixture in a wooden bowl. Using a hand chopper
add eggs one at a time. Add 1 1/2 tablespoons sugar
4 teaspoons salt and white pepper and continue to chop until very well blended. Stir in the ice water a little at a time throughout this process. Add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal.
Meanwhile
fill two large heavy stock pots half full of water . Into each pot slice one raw onion and one sliced carrot. Add fish skins
if desired. Sprinkle in paprika
salt
black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let boil for 10 minutes.
With wet hands shape the fish balls and carefully drop into boiling stock. Cover slightly and cook over medium-low heat for 2 hour(s). When done
let fish sit in the pot for 10 minutes
then remove pieces carefully to containers and strain remaining stock over fish balls
just barely covering them. Chill and serve. they will now keep in the refrigerator for up to 6 days.
