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Pasta with Crab and Wild Mushrooms Recipe
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Type: Pasta with Crab and Wild Mushrooms Free Cooking Recipe - Pasta You got to try this! Ingredients / Directions 1 8-ounce bottle clam juice1/2 teaspoon saffron threads3 tbsp butter7 to 8 ounces fresh shiitake mushroomsstemmedsliced1 bunch green onionsthinly sliced1 tbsp tomato past
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| Appetizers
Type: Jicama Chili Dust Free Cooking Recipe - Appetizers Check out the travel channel! Ingredients / Directions Juice of 1 Mexican lime1/4 to 1/2 pound jicamapeeled and cut into sticks4 teaspoons chili powder2 tablespoons salt Squeeze lime juice over ice cold jicama sticks just before
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Pork Katsu Rice Bowl Japanese cooking recipe
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Ingredients 1/4 cup tbsps mirin (Japanese sweet rice wine) 1 tablespoon mirin (Japanese sweet rice wine) 1/2 red onion, thinly sliced 2 large eggs 3 tablespoons soy sauce 3/4 cup vegetable oil 1/4 cup ketchup 1/2 cup flour 1 1/4 cups panko (Japanese bread crumbs) 4 slices pork loin, 1/2 inc
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| Greek
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Cooking receipe to make warm fillet of beef salad under category Aga Recipes. You may find some video clips related to this receipe below.
warm fillet of beef salad
4 filet steaks
6 spring onions
1 small head of celery
3/4 cucumber
olive oil
marinade:
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
2 tablespoons soft brown sugar
2 level teaspoons tomato puree
1 tablespoon white wine vinegar
1 tablespoon sesame seeds
2 tablespoons olive oil
2 cloves garlic crushed
I1x 25mm piece of fresh root ginger peeled and grated
salt and freshly ground black pepper
Measure the marinade ingredients into a large bowl and mix together.
Cut the steaks into neat 50mm x 50mm strips and marinate in the bowl for at least 3 hours overnight for best results.
Thinly slice the spring onions and celery on the diagonal.
Cut the cucumber lengthways take seeds out with a teaspoon or melon scoop and slice thinly in horse shoe shaped slices. Leave in a polythene bag in the fridge until required.
Heat a little oil in a large nonstick frying pan on the boiling plate.
Drain the meat from the marinade (keep this) and quickly fry in two batches in the hot pan to seal and brown the meat.
Drain from the pan and keep warm.
Add the reserved marinade to the pan and boil up on the boiling plate until syrupy.
Return all the meat to the pan and stir until boiling.
Pile the chilled seasoned vegetables on a serving plate and pour over the beef with the sauce. Serve at once.
This is a wonderfully delicious quick salad ideal for a lunch or light supper. If you prefer sere it on a green salad or warm roasted vegetables rather than celery and cucumber.
Serves 4
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