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Christmas Rice
| Everyday Recipes
Cooking receipe to make Christmas Rice under category Everyday Recipes. You may find some video clips related to this receipe below.Christmas RiceRecipe By : Taste Of Home Magazine Dec./Jan. 99Serving Size : 6 Preparation Time :0:00Categories : Side Dishes ChristmasRiceAmount Measure Ingredient -- P
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12 Tea - Remeteas
| Teas 2
Cooking receipe to make 12 Tea - Remeteas under category Teas 2. You may find some video clips related to this receipe below.RemeteasAll the following recipes have the same measurements. Unless otherwise stated, they were brewed in a coffee maker or tea brewer. Measurements: 1 tablespoon of eac
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Banana Sour Cream Coffee Cake Recipe
| Breakfast
Type: Banana Sour Cream Coffee Cake Free Cooking Recipe - Breakfast Check out the travel channel! Ingredients / Directions 1/2 cup(s) chopped pecans1/4 cup(s) granulated sugar1/2 teaspoon cinnamon1/2 cup(s) shortening1 cup(s) granulated sugar2 eggs1 cup(s) mashed bananas1 teaspoon van
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Roasted Teriyaki Tofu Steaks With Glazed Green Vegetables Japanese cooking recipe
| Japanese
Ingredients 17 ounces fresh firm tofu, cut into 4 pieces (1 lb, 1 ounce) 4 fresh shiitake mushrooms 7 1/4 ounces dried egg noodles For the teriyaki marinade 4 1/2 fluid ounces dark soy sauce 4 1/2 fluid ounces mirin (Japanese sweet rice wine) 4 1/2 fluid ounces sake 1 tablespoon sugar For the
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Cooking receipe to make herb risotto with grilled jumbo prawns and creme fraiche under category General Recipes. You may find some video clips related to this receipe below.
herb risotto with grilled jumbo prawns and creme fraiche
extralarge bunch mixed fresh soft herbs such as flat parsley chives basil chervil and tarragon plus whple leaves for serving
1 vegetable stock cube
3 shallots very finely chopped
60g butter
400g arborio (risotto) rice
salt and black pepper
1 lemon finely grated zest only
4 tbsp creme fraiche
4 extralarge uncooked prawns sliced in half lengthways
olive oil
Remove the leaves from the herb stems and chop finely.
Place to one side.
Tie the herb stems in a tight bundle and put them in a pan with the crumbled
stock cube and 1 1/2 litres of water. Bring to the boil and leave covered on a very gentle heat to simmer.
Sweat the chopped shallots in 40g of the butter until soft and season well. Add the rice and stir to coat the grains with butter.
Add a ladlefiul of vegetable stock stir and let the grains absorb the liquid. Keep repeating this process allowing the grains to absorb the liquid every time before adding more.
Cook for about 20 minutes or until just cooked the rice should still have a light bite in the centre and be quite wet.
You may not need to use all of the stock.
Stir in the lemon zest creme fraiche and all but a handful of the chopped herbs taste and adjust the seasoning.
While the risotto is cooking preheat a heavy pan until hot rub the prawns with salt pepper olive oil and butter. Grill flesh side down for 30 seconds then turn over and grill for a further minute.
To dish up fold the remaining herb leaves into the risotto and serve in warmed shallow bowls topping each with two halves of prawn and a few whole leaves.
There
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