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Fresh Peach Cake Recipe
| Dessert
Type: Fresh Peach Cake Free Cooking Recipe - Dessert Wow! Ingredients / Directions 1 cup(s) of unsalted butter2 cup(s)s of all purpose flour1 1/2 cup(s)s of sugar3 large eggs1 teaspoon of salt1 teaspoon of baking soda1 teaspoon of cinnamon2 tbsp of milk2 cup(s)s of slicedpeeled fresh
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turkey breast with marsala
| General Recipes
Cooking receipe to make turkey breast with marsala under category General Recipes. You may find some video clips related to this receipe below.turkey breast with marsalaFiletti di Tacchino al Marsalaitalian500g turkey breastflour for coatingsalt and pepper1 tablespoon oil65g butter125g button mushro
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Apple Cheese Tart - Phyllo Recipe
| Pies And Pastries
Type: Apple Cheese Tart - Phyllo Free Cooking Recipe - Pies And Pastries Yes! Ingredients / Directions 6 sht phyllo dough 1 tbl melted butter 2 tbl light raspberry jam spread 1 cup(s) lowfat ricotta cheese 6 tbl granulated sugar divided 1 tbl grated lemon rind 1 x egg 4 med peeled app
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Baconeese Recipe
| Vegeterian
Type: Baconeese Free Cooking Recipe - Vegeterian You got to try this! Ingredients / Directions Preparation - 15 minutescooking time - 40 minutes 4 large baking potatoes 2 tbsp olive oil 1 teaspoon paprika 1/2 teaspoon sea salt 1/2 cup(s) baconchopped 1 cup(s) Cheddar grated 4 scallion
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Cooking receipe to make spice paste under category General Recipes. You may find some video clips related to this receipe below.
spice paste
In a bowl mix together the specified quantity of ground spices.
On average a dish for four needs 25g.
You could of course use a good quality curry powder such as Rajah.
Slowly mix in enough water to make a loose paste.
This improves the blending process and prevents the spices from being burnt when commencing to fry.
Leave the paste to stand whilst you heat up about 34 tablespoons of oil (Vegetable sunflower ghee anything but olive oil).
When it is just below smoking point add the paste.
It will splutter momentarily but will settle down quickly.
Stir continuously for about 3 minutes.
It should always look creamy like a finished curry.
If it looks too dry add a little water.
Take off the heat.
After a short while the oil should float.
That means the water has evapourated and the paste is sufficiently cooked.
A good example of a dish requiring this technique is medium curry (qv). Also you can make a large batch all at once and then freeze it in small amounts in yoghurt pots. This saves a lot of smells and washing up too.
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