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Raspberry Chocolate Fudge Red Velvet Cake Recipe
| Cakes
Type: Raspberry Chocolate Fudge Red Velvet Cake Free Cooking Recipe - Cakes Not bad! Ingredients / Directions 1 (18.25 ounce) box red velvet cake mix1 (3.9 ounce) box instant chocolate fudge pudding and pie filling mix1 1/4 cup(s)s water1/2 cup(s) cr?me de cocoa or raspberry liqueu
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Tea - Sun-Brewed Rosemary Tea
| Teas 2
Cooking receipe to make Tea - Sun-Brewed Rosemary Tea under category Teas 2. You may find some video clips related to this receipe below.Sun-Brewed Rosemary TeaGive sun tea a tasty twist by stirring in fresh herbs. Bruising the rosemary sprigs brings out the best aroma and flavor in this summertime
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chocolate oblivion
| General Recipes
Cooking receipe to make chocolate oblivion under category General Recipes. You may find some video clips related to this receipe below.chocolate oblivionitalianriver cafe cook book675g best quality bitter chocolate broken into piec350g unsalted cold butter cut into cubes9 eggsPreheat the oven to 220
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Pear Apple Pie
| Everyday Recipes
Cooking receipe to make Pear Apple Pie under category Everyday Recipes. You may find some video clips related to this receipe below.Pear Apple Pie1 C. plus 1 Tbsp. Flour, divided1/2 tsp. Salt1/3 C. Shortening2 to 3 Tbsp. cold Water1/3 C. Sugar1/2 tsp. ground Cinnamon3 1/2 C. sliced peeled tart Apple
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Type: Almond-Sherry Mushroom Pate Free Cooking Recipe – Appetizers
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Ingredients / Directions
1/2 small onion quartered
1 small clove garlic
1/2 pound fresh mushrooms halved
2 tbsp butter
1/4 teaspoon salt
1/8 teaspoon tarragon crushed
1 dash white pepper
10 ounces blanched whole almonds toasted
1 tbsp dry sherry
1 tbsp heavy cream In food processor with metal blade
process onion and garlic with on-off bursts until coarsely chopped; set aside. Process mushrooms with on-off bursts until coarsely chopped.
Melt butter in medium skillet
add onion
garlic
mushrooms
salt
tarragon
and pepper. Cook
stirring occasionally
until most liquid has evaporated. Reserve 2/3 cup(s) almonds for garnish. Process remaining almonds until coarsely chopped. Reserve 2 tbsp.
Process remaining almonds to form a paste. Add mushroom mixture
sherry and cream; process until smooth. Add reserved 2 tbsp chopped almonds
process with on-off bursts. Cover and chill. Mound pate on serving plate. Garnish with reserved 2/3 cup(s) almonds.
