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gujarati yoghurt curry
| General Recipes
Cooking receipe to make gujarati yoghurt curry under category General Recipes. You may find some video clips related to this receipe below.gujarati yoghurt currygujarati kadhiindian300ml yoghurt6 tablespoons gram flour750ml water3 teaspoons sugar3 teaspoons sunflower oil1 teaspoon black mustard seed
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roast fish with parmesan crust
| General Recipes
Cooking receipe to make roast fish with parmesan crust under category General Recipes. You may find some video clips related to this receipe below.roast fish with parmesan crust2 middle cut white fish fillets skinned the grated zest of 1 1/2 lemons1 tbsp flat parsley chopped 2 tbsp freshly grated pa
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chillies info
| General Recipes
Cooking receipe to make chillies info under category General Recipes. You may find some video clips related to this receipe below.chillies infoSmall red chillies are the hottest. The larger red chi lies are milder and green chillies are milder still. Seeds are often discarded as they are the hottest
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Dill Braised Cabbage Rolls Recipe
| Casserole
Type: Dill Braised Cabbage Rolls Free Cooking Recipe - Casserole It's ok! Ingredients / Directions 1 (3 pound) head green cabbage1 pound ground lean pork1 pound ground lean beefdivided1 1/2 cup(s)s cooked rice2/3 cup(s) finely chopped oniondivided4 tablespoons Lea & Perrins Worcesters
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Type: Raised Doughnuts Free Cooking Recipe – Breakfast
the best!
Ingredients / Directions
2 packages active dry yeast
1/4 cup(s) plus 1 tablespoon warm water (110 degrees F to 115 degrees F)
3/4 cup(s) lukewarm milk
scalded
then cooled
1/2 cup(s) granulated sugar
1 teaspoon salt
1 egg
1/4 cup(s) shortening
3 1/2 to 3 3/4 cup(s)s all-purpose flour Dissolve yeast in warm water. Stir in milk
cup(s) sugar
salt
egg
shortening and 2 cup(s)s of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto a lightly floured cloth-covered board. Knead until smooth and elastic
about 5 minutes. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double
about 1 1/2 hour(s).
Punch down dough; let rise again until almost double
about 30 minutes.
Roll dough 3/8 inch thick on lightly floured
cloth-covered board. Cut dough with floured doughnut cutter. Let rise on board until double and very light
30 to 45 minutes (leave uncovered so crust will form on dough).
Heat fat or oil (3 to 4 inches) to 375 degrees F in deep fat fryer or kettle. Drop doughnuts into hot fat. Turn doughnuts as they rise to the surface. Fry for 2 to 3 minutes or until golden brown on both sides. Carefully remove from fat; do not prick the surface. Drain.
While warm
roll doughnuts in sugar or
if desired
frost or glaze. Makes 2 dozen.
Glaze
1/3 cup(s) boiling water
1 cup(s) confectioners” sugar
2 teaspoons lemon extract
1 teaspoon vanilla flavoring
Blend well. Dip warm doughnuts into warm glaze.
