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Grilled Shrimp Recipe
| Barbecue
Type: Grilled Shrimp Free Cooking Recipe - Barbecue You got to try this! Ingredients / Directions 2 pounds unpeeled large or jumbo shrimp1 cup(s) vegetable oil1 cup(s) lemon juice2 teaspoons dry Italian salad dressing mix2 teaspoons seasoned salt1 teaspoon seasoned pepper1 teaspoon Wo
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Potato Salad Recipe
| Vegetables
Type: Potato Salad Free Cooking Recipe - Vegetables It's ok! Ingredients / Directions "4 cup(s) Potatoes*2 cup(s) Chicken broth**1/2 teaspoon Salt1/4 cup(s) Vegetable oil1/3 cup(s) Onionchopped1/2 teaspoon Sugar2 teaspoon Lemon juice1 x Pepperas desired" Directions: * * Potatoes sh
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Unpeeled Shrimp in Vermouth and Garlic Sauce Recipe
| Fish And Seafoods
Type: Unpeeled Shrimp in Vermouth and Garlic Sauce Free Cooking Recipe - Fish And Seafoods All good! Ingredients / Directions 1 pound6 ounces jumbo shrimpOlive oilSalt and pepper to taste1/3 cup(s) extra-dry vermouth2 ounces cold buttercut in small cubesChopped cilantro leavesJuices f
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Sausages With Cottage Potatoes Recipe
| Meats
Type: Sausages With Cottage Potatoes Free Cooking Recipe - Meats the best! Ingredients / Directions 4 potatoespeeledsliced thin12 sausages2 tablespoons butterseasonings to taste To prepare this Sausages With Cottage Potatoes Recipefirst put all ingredients together in a large frying p
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Cooking receipe to make sherried turkey gravy under category Aga Recipes. You may find some video clips related to this receipe below.
sherried turkey gravy
2 tbsp olive oil
all the turkey giblets chopped to fit in a pan
25g flour
2 tsp tomato puree
1 litre chicken stock or 2 cubes made up to that amount
150ml amontillado sherry
salt and pepper
bouquet garni of fresh herbs
Heat the oil in a roomy saucepan stir in the giblets and brown well.
Add the tomato puree and flour and use this to coat the giblets.
Continue stirring and add the stock sherry a seasoning of salt and pepper and the bouquet garni.
Put a lid on the pan bring to the boil and once boiling transfer to the simmering oven for 1 hour.
Remove from the oven and strain.
Chill and store in the fridge or use immediately.
Remove the turkey from the roasting tin and put on a plate keeping warm.
Skim any excess fat from the tin then pour in the giblet gravy.
Stand the tin on the simmering plate and bring to the boil stirring.
Bubble until the required thickness.
Serve hot.
This rich gravy adds lots of flavour to the turkey. It is especially useful as it can be made the day before and refrigerated until needed.
Serves 8
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