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pigeon and plum casserole
| Aga Recipes
Cooking receipe to make pigeon and plum casserole under category Aga Recipes. You may find some video clips related to this receipe below.pigeon and plum casserole25g butter 1 tbsp vegetable oil 4 pigeons dressed 2 tsp flour 1 medium onion skinned and chopped 2 cloves 1 bouquet garni150mI port 450g
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Steamed Mussels in White Wine Recipe
| Fish And Seafoods
Type: Steamed Mussels in White Wine Free Cooking Recipe - Fish And Seafoods Yes! Ingredients / Directions 2 cup(s)s dry white wineor 1 1/2 cup(s)s dry vermouth mixed with 1/2 cup(s) water1/4 cup(s) finely chopped shallots or scallionsPinch of thyme1 bay leaf4 pounds musselsscrubbed an
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Chili Casserole II Recipe
| Casserole
Type: Chili Casserole II Free Cooking Recipe - Casserole Um! Yummy! Ingredients / Directions 1 (6 ounce) box chicken flavor stuffing mix (with separate seasoning packet inside)1/2 cup(s) hot water1/2 pound lean ground beef1 small onionchopped1 (15 ounce) can chili with beans1 1/2 c
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Sizzling Yee Mein
| Cyber Kuali
Cooking receipe to make Sizzling Yee Mein under category Cyber Kuali. You may find some video clips related to this receipe below.Sizzling Yee Mein (Teet Parn Mein)By Amy BehIngredients 150g egg noodles ([tubepress mode='tag', tagValue='Sizzling Yee Mein']
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Cooking receipe to make Kung Pao Chicken under category Everyday Recipes. You may find some video clips related to this receipe below.
Kung Pao Chicken
2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 pound boneless, skinless chicken
Sauce:
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1-inch squares
1 can (8 oz.) sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts
1. Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.
Place chicken in marinade and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to
coat sides. Add chilies and cook, stirring, until fragrant, about 10
seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and
chilies from wok.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic
and cook, stirring, until fragrant, about 10 seconds. Add celery, bell
pepper, and bamboo shoots; stir-fry for 1 1/2 minutes.
5. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and
bring to a boil. Add cornstarch solution and cook, stirring, until sauce
boils and thickens. Add peanuts and stir to coat.
Kung Pao Chicken 16
[tubepress mode=’tag’, tagValue=’Kung Pao Chicken’]
