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Fish roe salad Recipe
| Greek
Type: Fish roe salad Free Cooking Recipe - Greek Good stuff! Ingredients / Directions Directions: * 125 gr fish roe * 4 slices stale bread * 1 medium onion (optional) * lemon juice * parsley * 150 gr olive oil Remove crusts from breadsoak and drain it. Place the fish
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Five Flavor Oil Japanese cooking recipe
| Japanese
Ingredients 1 1/3 cups light olive oil (or corn oil) 1/2 cup toasted sesame oil 4 scallions, cut into 1/2-inch rings 10 slices fresh ginger, smashed (1/4-inch) 1 1/2 teaspoons crushed red pepper flakes 2 teaspoons szechwan pepper Directions 1Combine all of the ingredients in a heavy 1 quart sa
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Fudge Topped Custard Pie - 1956 Betty Crocker Cookbook
| Everyday Recipes
Cooking receipe to make Fudge Topped Custard Pie - 1956 Betty Crocker Cookbook under category Everyday Recipes. You may find some video clips related to this receipe below.Fudge Topped Custard Pie - 1956 Betty Crocker CookbookPie1) 9-inch pie crust, unbaked4 eggs2/3 cup sugar1/2 teaspoon salt1/4 tea
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Date Orange Bread Recipe
| Bread
Type: Date Orange Bread Free Cooking Recipe - Bread All good! Ingredients / Directions 1 egg 2 tablespoons buttersoftened 1 cup(s) white sugar 3 tablespoons grated orange zest 2/3 cup(s) fresh orange juice 1/3 cup(s) boiling water 1 teaspoon vanilla extract 2 cup(s)s all-purpose flour
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Cooking receipe to make piedmontese cakes under category General Recipes. You may find some video clips related to this receipe below.
piedmontese cakes
italian
750ml mlpints milk
50g sugar
125g semolina
75g butter
salt
225 g preserved morello cherries chopped
1 egg
150ml kirsch
Coating
1 egg yolk
2 tablespoons milk
40g breadcrumbs
icing sugar
Put the milk sugar semolina 25g butter and a pinch of salt into a pan.
Bring to the boil stirring.
Simmer for 10 minutes stirring until the mixture is quite thick.
Mix the cherries with the egg and kirsch then stir into the pan.
Grease a baking sheet and spread the semolina mixture on it about 2cm thick.
Mark into 4cm inch squares.
Leave to cool for 3o minutes.
Beat the egg yolk and milk together.
Cut the semolina mixture into squares along the marked lines.
Dip the squares into the egg and milk and then into the breadcrumbs.
Melt the remaining butter in a frying pan and fry the cakes for 3 minutes on each side until golden brown.
Dust with icing sugar.
Serve hot or leave on a wire rack to cool.
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