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cream of watercress soup
| General Recipes
Cooking receipe to make cream of watercress soup under category General Recipes. You may find some video clips related to this receipe below.cream of watercress soupcreme de cresson600g watercress 120g potatoes 650ml boiling water 2 slices white bread (qv ) 60g clarified butter salt freshly ground
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Peanut Butter Crunchies
| Cyber Kuali
Cooking receipe to make Peanut Butter Crunchies under category Cyber Kuali. You may find some video clips related to this receipe below.Peanut Butter CrunchiesBy Amy BehShift together:
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Milk and Water Bread Recipe
| Bread
Type: Milk and Water Bread Free Cooking Recipe - Bread Good stuff! Ingredients / Directions 1 cup(s) scalded milk1 cup(s) boiling water1 tablespoon lard1 tablespoon butter2? teaspoons salt1 yeast cake dissolved in? cup(s) lukewarm water6 cup(s)s sifted flouror one cup(s) white flour a
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crisp quails with pepper salt dip
| General Recipes
Cooking receipe to make crisp quails with pepper salt dip under category General Recipes. You may find some video clips related to this receipe below.crisp quails with pepper salt dipchinese6 quails halved2 tablespoons dark soy sauce1 teaspoon finely grated ginger1 tablespoon dry sherryvegetable oi1
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Cooking receipe to make penne with tomato and anchovy sauce under category General Recipes. You may find some video clips related to this receipe below.
penne with tomato and anchovy sauce
Penne con pomodoro e acciughe
italian
river cafe cook book
2 tablespoons olive oil
50g butter
2 garlic cloves peeled and sliced
10 salted anchovies washed and dried
2 tablespoons fresh rosemary leaves finely chopped
1 x 800g tin peeled plum tomatoes
150ml double cream
120g parmesan freshly grated
250g penne rigatoni or conchiglie
sea salt
Melt the oil and butter together in a large pan and fry the garlic gently until light brown.
Add the anchovies and rosemary and then mash them into the oil almost to a paste.
The anchovies do not need to cook they just melt; this only takes a few seconds.
Add the tomatoes to the paste and stir to break them up.
Bring to the boil then reduce the heat and simmer until the liquid has evapourated and the tomatoes have become a sauce about 3045 minutes.
Finally add the cream and bring to the boil stirring then add most of the parmesan.
Cook the pasta in a generous amount of boiling salted water then drain thoroughly.
Stir into the sauce and serve with the remaining Parmesan.
You must use salted anchovies from Greek Spanish and italian delicatessens. Small tins of anchovies soaked in oil are not suitable.
Serves 6
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