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popcorn
| Aga Recipes
Cooking receipe to make popcorn under category Aga Recipes. You may find some video clips related to this receipe below.popcornl00g popcorn not the type sold for microwaves 1 tbsp vegetable oil 2 ozlSOg butter 68 fbsp golden syrupIn a basin put the butter and measure in the golden syrup. Stand it o
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Quick Herby Courgettes Recipe
| Vegeterian
Type: Quick Herby Courgettes Free Cooking Recipe - Vegeterian Wow! Ingredients / Directions # 1 small onionfinely chopped# 1 oz. (25g) fresh brown breadcrumbs# 1 large egg# 1 tablespoon of chutney# half a teaspoon of hot chilli sauce# 1 tomatochopped# 2 large courgettes# half a teasp
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tomato crusted lamb with summer vegetables
| Aga Recipes
Cooking receipe to make tomato crusted lamb with summer vegetables under category Aga Recipes. You may find some video clips related to this receipe below.tomato crusted lamb with summer vegetables2 garlic cloves peeled 100ml olive oil 125g sundried tomatoes 1 tsp chopped fresh thyme or 1/2 tspn dri
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Whiskey Milk Punch
| Drink Master
Cooking receipe to make Whiskey Milk Punch under category Drink Master. You may find some video clips related to this receipe below. 1 tsp Powdered Sugar 2 oz Blended Whiskey 8 oz Milk Shake with ice and strain into collins glass. Sprinkle with nutmeg.[tubepr
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Type: Cajun Crawfish and Shrimp Etouffe Free Cooking Recipe – Fish And Seafoods
Wow!
Ingredients / Directions
1/3 cup(s) vegetable oil
1/4 cup(s) all-purpose flour
1 small green bell pepper
diced
1 medium onion
chopped
2 cloves garlic
minced
2 stalks celery
diced
2 fresh tomatoes
chopped
2 tablespoons Louisiana-style hot sauce
1/3 teaspoon ground cayenne pepper (optional)
2 tablespoons seafood seasoning
1/2 teaspoon ground black pepper
1 cup(s) fish stock
1 pound crawfish tails
1 pound medium shrimp – peeled and deveined Heat the oil in a heavy skillet over medium heat. Gradually stir in flour
and stir constantly until the mixture turns ”peanut butter” brown or darker
at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or ”Roux”. It is very important to stir this constantly. If by chance the roux burns
discard and start over.
Once the roux is browned
add the onions
garlic
celery and bell pepper to the skillet
and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock
and season with the seafood seasoning. Reduce heat to low
and simmer for about 20 minutes
stirring occasionally.
Season the sauce with hot pepper sauce and cayenne pepper (if using)
and add the crawfish and shrimp. Cook for about 10 minutes
or until the shrimp are opaque.
