Tailspin Cocktail
| Drink Master
Cooking receipe to make Tailspin Cocktail under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Gin 3/4 oz Sweet Vermouth 3/4 oz Chartreuse (green) 1 dash Orange BittersStir with ice and strain into cocktail g
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salad dressing suppliers
| General Recipes
Cooking receipe to make salad dressing suppliers under category General Recipes. You may find some video clips related to this receipe below.salad dressing suppliersReadymade salad dressings too often include stabilisers preservatives and colourings. The following get it more right than most. Mary B
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Miso Soup With Tofu Wakame Sea Vegetable and Scallion Japanese cooking recipe
| Japanese
Ingredients 1 tablespoon wakame seaweed (instant) 2 1/2 cups dashi (fish stock) 7 ounces soft tofu 3 tablespoons scallions (cut thinly) 4 tablespoons white miso Directions 1Soak the Vegetables in cold water for 2 minutes and strain. Cut the tofu into cubes about 1/3 inch. Bring fish stock to a
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chicory and orange salad
| General Recipes
Cooking receipe to make chicory and orange salad under category General Recipes. You may find some video clips related to this receipe below.chicory and orange salad4 mediumsized pieces of chicory 2 large oranges navel or similar 55g walnuts crushed (optional)For the dressing: 4 tbsp salad oil (not
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Cooking receipe to make roman soup under category General Recipes. You may find some video clips related to this receipe below.
roman soup
italian
40g butter
50g streaky bacon diced
1 onion chopped
1 clove garlic chopped
1 stick celery chopped
1 carrot chopped
1 leek chopped
1 litre stock
50g shell pasta
150g cooked ham
1 tablespoon chopped parsley
50g grated Parmesan cheese
Heat the butter in a soup pan and fry the bacon gently for 2 minutes.
Add the onion garlic and mixed vegetables and fry for 5 minutes.
Add the stock.
Bring to the boil cover and cook over a medium heat for 10 minutes.
Add the pasta and cook for a further 10 minutes.
Cut the ham into narrow strips 2cm long and add to the soup.
Scatter the parsley on top and serve the grated cheese separately.
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