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monkfish provencale with crisp bacon lardons
| Aga Recipes
Cooking receipe to make monkfish provencale with crisp bacon lardons under category Aga Recipes. You may find some video clips related to this receipe below.monkfish provencale with crisp bacon lardons4 x 150g monkfish tail filets skinned8 rashers smoked streaky bacon snipped into thin stripssalt an
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Indian Bread Recipe
| Bread
Type: Indian Bread Free Cooking Recipe - Bread Check out the travel channel! Ingredients / Directions 1? cup(s)s Graham flour1 cup(s) Indian meal? tablespoon soda1 teaspoon salt? cup(s) molasses1 2/3 cup(s)s milk To prepare this Indian Bread Recipefirst mix and steam same as Boston Br
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Japanese Tea Ice Cream Recipe
| Japanese Foods
Type: Japanese Tea Ice Cream Free Cooking Recipe - Japanese Foods This is a good one! Ingredients / Directions 4 egg yolks 3/4 c granulated sugar 2 ts soy sauce 1 2/3 c heavy cream 1/3 c + 1 t strongly brewed green -tea 1.Beat egg yolks with sugar and soy
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Rainbow Butter Cake Recipe
| Cakes
Type: Rainbow Butter Cake Free Cooking Recipe - Cakes No other! Ingredients / Directions 1 1/4 cup(s)s (2 1/2 sticks) butter at room temperature2 1/4 cup(s)s granulated sugar5 eggs4 1/2 cup(s)s cake flour4 1/2 teaspoons baking powder1 1/2 cup(s)s milk1 1/2 teaspoons vanilla extractPas
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Cooking receipe to make potatoes in sour cream under category General Recipes. You may find some video clips related to this receipe below.
potatoes in sour cream
banarasi aloo
indian
3 tablespoons sunflower oil
1 teaspoon fennel seeds
600g potatoes boiled peeled and cubed
2 teaspoons tamarind pulp diluted in a little water
4 tablespoons tomato puree
1 teaspoon chilli powder
1 teaspoon tunmenc powder
1 teaspoon garam masala powder
salt
4 tablespoons single cream
1 tablespoons coriander leaves chopped
Heat the oil in a wok or kadai.
Add the fennel.
When the seeds change colour drop in the potatoes. Stir fry for a minute or so.
Add the tamarind pulp tomato puree powder spices and salt.
Stirring until wellblended.
The potatoes should be coated with a thick sauce.
Serve hot garnished with wirls of cream and coriander leaves.
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