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Relyenong Manok Recipe
| Special Filipino Delicacies
Type: Relyenong Manok Free Cooking Recipe - Special Filipino Delicacies Um! Yummy! Ingredients / Directions # 1 whole chicken (deboned & shape is kept)# 2 tablespoons soy sauce# 1? tablespoons sugar# 2 tablespoons calamansi juiceStuffing# ? kilo ground pork# 1 cup(s) ham (diced)# ? cu
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potato and onion souffles with parsley sauce
| General Recipes
Cooking receipe to make potato and onion souffles with parsley sauce under category General Recipes. You may find some video clips related to this receipe below.potato and onion souffles with parsley sauce 275ml bechamel sauce (made with 40 g of butter 25g flour and 275 ml milk infused with a baylea
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strawberry mint and chocolate brownie trifle
| General Recipes
Cooking receipe to make strawberry mint and chocolate brownie trifle under category General Recipes. You may find some video clips related to this receipe below.strawberry mint and chocolate brownie trifle Chocolate brownies150g plain chocolate (5060% cocoa solids)110g unsalted burtcr4 medium eggs15
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Chicken Parmesiana
| Everyday Recipes
Cooking receipe to make Chicken Parmesiana under category Everyday Recipes. You may find some video clips related to this receipe below.Chicken ParmesianaRecipe By : Suzanne[tubepress mode='tag', tagValue='Chicken Parmesiana']
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Type: Tangerine Bundt Cake Free Cooking Recipe – Cakes
Amazing!
Ingredients / Directions
Fine
dry bread crumbs
for coating pan
3 cup(s)s sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter
at room temperature
1/2 teaspoon tangerine (or lime) oil
optional
2 cup(s)s sugar
4 extra-large or jumbo eggs
1 tiny drop yellow (or green) food coloring
optional
1 cup(s) milk
Finely grated zest of 3 tangerines (or limes)
Glaze
1/2 cup(s) tangerine (or lime) juice
3/4 cup(s) granulated sugar
1/4 teaspoon tangerine (or lime) oil
optional Preheat the oven to 350 degrees F. Thoroughly butter a 10-inch Bundt or tube pan. Sprinkle the pan with the bread crumbs.
Sift together the flour
baking powder and salt and set aside.
In the large bowl of an electric mixer
beat the butter and oil until soft. Gradually add the sugar and beat until light and fluffy. Beat in the eggs
one at a time
scraping down the sides of the bowl after each addition. Tint with the tiniest drop of food coloring
if using.
On the lowest speed
alternately add the sifted dry ingredients in three additions with the milk in two additions
scraping the bowl as necessary
beating just to mix after each addition.
Stir in grated citrus zest by hand. Pour the batter into the prepared pan
pouring half the batter on one side of the tube pan and half on the other. Level the top by briskly rotating the pan back and forth.
Bake the cake until a cake tester inserted in the middle comes out clean
about 1 to 1 1/4 hour(s). Remove the pan from the oven and let the cake cool slightly in the pan on a wire rack
10 to 15 minutes.
Now prepare the glaze. Stir the fruit juice
sugar and oil in a bowl just to mix.
Place a cake rack over the tube pan and invert the cake onto it. Place the rack over a large sheet of foil.
Using a pastry brush
brush the glaze all over the warm cake
until completely absorbed. Brush on any glaze that has dripped onto the foil.
Let the cake cool completely. Using a flat-sided baking sheet or a very large spatula
transfer the cake to a round platter or cake plate. Let the cake stand loosely covered with plastic wrap for several hour(s)
so that the glaze has time to penetrate to the interior of the cake. When ready
the cake will be completely dry. Cut into slices to serve.
