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open faced flat omelettes info
| General Recipes
Cooking receipe to make open faced flat omelettes info under category General Recipes. You may find some video clips related to this receipe below.open faced flat omelettes infodelia smithWhile the French folded omelette described earlier is probably the ultimate fast food in the home it does make c
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Heavenly Pink Salad Recipe
| Salad
Type: Heavenly Pink Salad Free Cooking Recipe - Salad All good! Ingredients / Directions 1 (21 ounce) can cherry pie filling 1 (14 ounce) can sweetened condensed milk 1 (11 ounce) can mandarin orangesdrained 1 (15 ounce) can crushed pineapple 1 cup(s) shredded coconut 2 cup(s)s miniat
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deep fried whole artichokes
| General Recipes
Cooking receipe to make deep fried whole artichokes under category General Recipes. You may find some video clips related to this receipe below.deep fried whole artichokesCarciofi alla giudeaitalianriver cafe cook book12 small globe artichokes with their stalks sea salt and freshly ground black pepp
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Spicy Oyster Shooters Recipe
| Appetizers
Type: Spicy Oyster Shooters Free Cooking Recipe - Appetizers It's ok! Ingredients / Directions 1 oystershuckedCocktail sauceHorseradish sauceGood-quality chilled vodka Place shucked raw oyster in a shot glass. Add a little cocktail saucehorseradish and vodka. Shoot it down.Yield: Serv
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Cooking receipe to make peppered garlic pork with creme fraiche under category Aga Recipes. You may find some video clips related to this receipe below.
peppered garlic pork with creme fraiche
2 pork tenderloins each about 350g
salt
4 tbsp olive oil
8 shallots peeled and chopped
6 garlic cloves peeled and chopped
1 tbsp coarsely crushed green peppercorns
1 tbsp chopped fresh chives
1 tbsp chopped fresh parsley
25g fresh white breadcrumbs
2 tbsp beaten egg
450ml chicken stock
150ml medium dry white wine
4 tbsp crime fraiche
Trim the pork tenderloins and slit each one lengthwise cutting about halfway into the meat then open out flat like a book.
Cover with a piece of greaseproof paper or cling film and beat with a meat mallet or rolling pin until the pork is rectangular in shape and about 10mm thick.
Season with salt.
Heat half the oil in a saucepan on the simmering plate.
Add the shallots and garlic and fry gently for 5 minutes.
Remove from the heat and add the peppercorns herbs and breadcrumbs.
Mix well then stir in the egg.
Press the mixture along the middle of each tenderloin.
Close the pork and tie at regular intervals with string.
Heat the remaining oil in a frying pan on the boiling plate.
Add the pork tenderloins and fry quickly turning until brown all over.
Transfer to the small roasting tin and drizzle over any juices from the frying pan. Add 200ml stock to the roasting tin.
