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snowdon pudding served with sherry sauce
| General Recipes
Cooking receipe to make snowdon pudding served with sherry sauce under category General Recipes. You may find some video clips related to this receipe below.snowdon pudding served with sherry saucePwdin yr wyddfa110g large seedless raisins230gfresh white breadcrumbs230g shredded suet (vegetable or b
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Crab Stuffed Avocado Recipe
| Appetizers
Type: Crab Stuffed Avocado Free Cooking Recipe - Appetizers Just do it! Ingredients / Directions 1 pound cookedchilledrinsed and picked over fresh crabmeat1 cup(s) mayonnaise1 teaspoon lemon pepper seasoning1 cup(s) chopped celery1/4 cup(s) sweet pickle relish1/2 cup(s) chopped scalli
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Zippy tuna Rolls Raw Foods Japanese cooking recipe
| Japanese
Ingredients 1 1/2 cups sunflower seeds, raw and soaked 1/2 cup dill weed, chopped 1/2 sweet onion 2 celery ribs, chopped 1 tomato, coarsely chopped 3-4 tablespoons lemon juice 1/2 jalapeno pepper 1 teaspoon salt (Himalayan) 1 teaspoon extra-virgin olive oil fresh ground black pepper, to tas
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Rough Puff Pastry Recipe
| Pies And Pastries
Type: Rough Puff Pastry Free Cooking Recipe - Pies And Pastries Just do it! Ingredients / Directions 224 gm plain flour 84 gm lard 84 gm margarine 1 pch salt 8 tbl cold water (approx) Method1 Sieve flour and salt together into a basin 2 Cut fat into small pieces and add to the flour
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Type: Ciabatta Free Cooking Recipe – Bread
Just do it!
Ingredients / Directions
Sponge
1/8 teaspoon active dry yeast
2 tablespoons warm water (110 degrees F/45 degrees C)
1/3 cup(s) warm water
1 cup(s) bread flour
Bread
1/2 teaspoon active dry yeast
2 tablespoons warm milk (110 degrees F/45 degrees C)
2/3 cup(s) warm water
1 tablespoon olive oil
2 cup(s)s bread flour
1 1/2 teaspoons salt To Make Sponge: In a small bowl stir together yeast and the warm water and let stand 5 minutes
or until creamy.
In a bowl stir together yeast mixture
water
and bread flour. Stir 4 minutes
then over bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hour(s) and up to 1 day.
To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes
or until creamy.
In bowl of a standing electric mixer fitted with dough hook
blend together milk mixture
sponge
water
oil
and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic
about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk
about 1 1/2 hour(s). (Dough will be sticky and full of air bubbles.)
Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk
1 1/2 to 2 hour(s).
At least 45 minutes before baking ciabatta
put a baking stone on oven rack in lowest position in oven and preheat oven to 425 degrees F (220 degrees C).
Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles
and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes
or until pale golden. Cool loaves on a wire rack.
