Hot and Spicy Party Mix
| Everyday Recipes
Cooking receipe to make Hot and Spicy Party Mix under category Everyday Recipes. You may find some video clips related to this receipe below.Hot and Spicy Party MixRecipe By : Serving Size : 9 Preparation Time :0:00Categories : Appetizers Posted To CynscookinAmount Measure Ingredient -- Preparation
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almond and avocado rice salad
| General Recipes
Cooking receipe to make almond and avocado rice salad under category General Recipes. You may find some video clips related to this receipe below.almond and avocado rice salad175g easy cook brown ricepinch of salt 1 tsp salad oil 4 spring onions 6 cherry tomatoes 55g almonds cut into slivers1 tbsp c
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Barbecued Vegetables with Peanut Sauce Recipe
| Vegetables
Type: Barbecued Vegetables with Peanut Sauce Free Cooking Recipe - Vegetables You got to try this! Ingredients / Directions "1 med Pepperany colour1 lrg Carrot2 1/2 x Florets cauliflower1 x Chunky onion or shallots1 teaspoon Garlic powder1/4 teaspoon Turmeric powder1 1/2 teaspoon Salt
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lemon pudding
| Aga Recipes
Cooking receipe to make lemon pudding under category Aga Recipes. You may find some video clips related to this receipe below.lemon puddingSponge:100gg self raising flour 100g butter 100g caster sugar 2 eggs grated rind of 1 lemon 12 tbsp milksauce:100g caster sugar 2 tbsp cornflour juice of 1 lemon
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Cooking receipe to make raspberry ripple cheesecake under category General Recipes. You may find some video clips related to this receipe below.
raspberry ripple cheesecake
1 small packet digestive biscuits
125g butter
900g fresh raspberries
125g sugar
450g fresh cream cheese
225g caster sugar
2 drops pure vattilia essence
600ml whipping cream
Crumble the biscuits into a bowl.
Melt the butter pour over the biscuits and mix well.
Spread the mixture over the bottom of a loose bottomed 25cm cake tin and place in the fridge for 1 hour or until set.
Combine 500g of the raspberries the sugar and a splash of water in a saucepan.
Bring to the boil then lower the heat and simmer until the fruit breaks up 15 to 20 minutes.
Liquidise pass through a sieve and allow to cool.
Beat the cream cheese caster sugar and vanilla in a mixer until light and fluffy.
Add the cream and beat until stiff taking care not to overheat or the mixture will separate.
Spread 2cm of cheesecake mix on top of the biscuit base swirl a couple of tbsp of the raspberry puree over the top and repeat until the mould is full.
Refrigerate preferably overnight but for at least 2 hours.
Decorate with the remaining raspberries and serve.
Serves 8
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