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stuffed mushrooms
| General Recipes
Cooking receipe to make stuffed mushrooms under category General Recipes. You may find some video clips related to this receipe below.stuffed mushroomsFunghi Ripieniitalian12 large cupshaped mushrooms56 tablespoons olive oil1 large onion chopped1 clove garlic crushed40g breadcrumbs50g cooked ham or
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pea and prosciutto soup
| General Recipes
Cooking receipe to make pea and prosciutto soup under category General Recipes. You may find some video clips related to this receipe below.pea and prosciutto soupZuppa prosciutto e piselli italianriver cafe cook book2kg peas shelled (keep pods for the stock)250g prosciutto hock1 head celery trimmed
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Pineapple Cup Cake Recipe
| Cakes
Type: Pineapple Cup Cake Free Cooking Recipe - Cakes Um! Yummy! Ingredients / Directions "? c butter 1(8 oz) can crushed pineapple ? c sugar 1 t vanilla 2 ? c cake flour 2 t baking powder ? t salt ? c water 3 pcs. egg whites " Thoroughly cream shortening and gradually add sugar.
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Parmesan Herb Biscuits Recipe
| Bread
Type: Parmesan Herb Biscuits Free Cooking Recipe - Bread You got to try this! Ingredients / Directions 2 cup(s)s all-purpose flour1/4 cup(s) chopped fresh parsley2 tablespoons grated Parmesan cheese1 tablespoon granulated sugar3 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon dri
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Cooking receipe to make poached peaches with lime sabayon and shortbread under category General Recipes. You may find some video clips related to this receipe below.
poached peaches with lime sabayon and shortbread
350g sugar
juice of 1 lemon
4 ripe peaches
4 large round shortbread biscuits and mint sprigs to serve
For the sabayon
3 egg yolks
60g caster sugar
50ml dry white wine
1 tbsp whipping cream
juice of 1 lime plus finely grated zest of 2 limes
4 tbsp chopped fresh mint
Warm the sugar and lemon juice in a large pan with 425ml water stirring over a low heat until the sugar dissolves.
Increase heat bring to the boil add peaches cover pan and remove from heat.
Leave to cool preferably overnight turning peaches two or three times.
Remove peaches and carefully peel off the skins.
To make sabayon: whisk yolks sugar and wine in a heatproof bowl over a pan of simmering water until thick and frothy.
Lift off and keep whisking until cold.
Fold in cream; stir in lime juice zest and mint.
Sit a peach on top of a shortbread in the centre of each plate.
Spoon the sabayon over the peach decorate with mint sprigs and serve.
Serves 4
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