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piedmontese potato dumplings
| General Recipes
Cooking receipe to make piedmontese potato dumplings under category General Recipes. You may find some video clips related to this receipe below.piedmontese potato dumplingsitalian1 kg large potatoessalt150g flour1 teaspoon grated nutmeg4 egg yolks150g butter50g grated Parmesan cheeseScrub the potat
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indian rice info
| General Recipes
Cooking receipe to make indian rice info under category General Recipes. You may find some video clips related to this receipe below.indian rice infoThere are innumerable varieties of rice in India and ambemohar is one of the more important ones because it is one of the better tasting. However it is
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Smoked Beef Pinwheels Recipe
| Appetizers
Type: Smoked Beef Pinwheels Free Cooking Recipe - Appetizers Wow! Ingredients / Directions 8 ounces cream cheesesoftened1 tablespoon grated onion1 teaspoon horseradishDash of Worcestershire sauce4 ounces dried beef (from jar or package) Blend cream cheeseonionhorseradish and Worcester
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Japanese Seafood Stew Japanese cooking recipe
| Japanese
Ingredients 2 ounces cellophane noodles 12 large shrimp 10 ounces monkfish fillets or tile fish fillets or scrod fillets 4 ounces fresh shiitake mushrooms 4 ounces fresh kale, rinsed 4 scallions 12 slices carrots, 1/4-inch thick 2 cups dashi (Japanese stock) or bottled clam juice 3 tablespoo
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Type: Raisin Bread 1 Free Cooking Recipe – Bread
Unbelievable!
Ingredients / Directions
1 cake
FLEISCHMANN”S YEAST
1 cup(s) lukewarm water
1 cup(s) milk
scalded and cooled
1 tablespoonful sugar
6 cup(s)s sifted flour
4 tablespoonfuls lard or butter
? cup(s) sugar
1 cup(s) raisins
1 teaspoonful salt To prepare this Raisin Bread Recipe 1
first rAISIN Bread stands for “queen quality” among Breads. Made after this recipe it will give you Bread-enjoyment that you never knew before. Raisin Bread makes delicious toast. Whole wheat or Graham flour used in place of white flour affords a pleasing variety.
Dissolve yeast and one tablespoonful sugar in lukewarm liquid
add two cup(s)s of flour
the lard or butter and sugar well-creamed
and beat until smooth. Cover and set aside to rise in a warm place
free from draught
until light–about one and one-half hour(s).
When well-risen
add raisins well-floured
the rest of the flour
or enough to make a moderately soft dough
and the salt.
Knead lightly
or “throw and roll” as shown on page 15. Place in a well-greased bowl
cover and let rise again until double in bulk–about one and one-half hour(s).
Mould into loaves
fill well-greased pans half full
cover and let rise until light–about one hour(s). Glaze with egg diluted with water
and bake forty-five minutes.
Raisin Bread made with whole wheat
