Blue Moon Cocktail
| Drink Master
Cooking receipe to make Blue Moon Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Gin 3/4 oz Blue CuracaoStir with ice and strain into cocktail glass. Add a twist of lemon peel.[tubepress mode='tag', tagValue='Blue Mo
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Fish in Champagne Recipe
| Fish And Seafoods
Type: Fish in Champagne Free Cooking Recipe - Fish And Seafoods Check out the travel channel! Ingredients / Directions 1 package frozen flounder fillets1 grated onion2 tablespoons butter or margarine4 egg yolks6 tablespoons light table cream3 cup(s)s dry champagneParsley flakes Melt b
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pork with black bean sauce
| General Recipes
Cooking receipe to make pork with black bean sauce under category General Recipes. You may find some video clips related to this receipe below.pork with black bean saucechinese southern region350g lean pork2 teaspoons dry sherry or rice wine2 teaspoons light soy saucel/2 teaspoon cornflour1 tablesp
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Peppery Pasta with Feta Cheese Recipe
| Pasta
Type: Peppery Pasta with Feta Cheese Free Cooking Recipe - Pasta Try this one! Ingredients / Directions 2 tbsp olive oil1 large red bell pepperdiced1 large green bell pepperdiced6 large garlic cloveschopped1 cup(s) thinly sliced stemmed drained peperoncini1/2 cup(s) chopped fresh basi
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Cooking receipe to make sausagemeat stuffing under category Aga Recipes. You may find some video clips related to this receipe below.
sausagemeat stuffing
l kg sausagemeat
225g streaky bacon finely diced
1large onion peeled and finely chopped 25g butter
1 level tbsp fresh sage finely chopped
Melt the butter in a frying pan and cook the diced bacon and onion until soft but not browned.
Put the sausagemeat in a mixing bowl add the sage and cooked bacon and onion.
Mix together well; I find this easiest to do with the hands.
When well mixed use to stuff the bird.
Sausagemeat adds moisture to a turkey. Nowadays we should not stuff the body cavity of poultry so I use some of this to stuff the neck end. It is firm when cooked and slices well. Any leftover mixture can be made into balls and cooked round the turkey towards the end of roasting. This is enough for a 4.5 to 5.4kg oven ready turkey.
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