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Dill Pickle Bread Recipe
| Bread
Type: Dill Pickle Bread Free Cooking Recipe - Bread This is a good one! Ingredients / Directions 1 cup(s) warm water (110 degrees F/45 degrees C) 1 dill picklechopped 1 tablespoon buttersoftened 1 tablespoon dried minced onion 1 teaspoon dried parsley 1/2 teaspoon dried dill weed 1/4
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Japanese Pounded Cucumber Salad Shojin Ryori Japanese cooking recipe
| Japanese
Ingredients 400 g cucumbers salt 40 g carrots 20 g ginger 1/2 japanese dried hot chili peppers or korean dried hot chili peppers 2 tablespoons sesame oil 2 tablespoons light soy sauce or soy sauce 1 tablespoon sugar 1 tablespoon rice vinegar salt, to taste Directions 1Salt cucumber lightly
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lamb and root tajine pies
| General Recipes
Cooking receipe to make lamb and root tajine pies under category General Recipes. You may find some video clips related to this receipe below.lamb and root tajine pies1 kg boned lamb (shoulder or leg) cut into large chunks 2 onions peeled and chopped 1 1/2 tsp each of ginger powder and allspice 1 ts
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tripe and onions
| General Recipes
Cooking receipe to make tripe and onions under category General Recipes. You may find some video clips related to this receipe below.tripe and onions340g precooked tripe340g onions sliced into rings430 ml milkSalt and pepper40g butter or margarine40g flourA little chopped parsley for sprinklingWash
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Cooking receipe to make stuffed squid with pesto risotto under category General Recipes. You may find some video clips related to this receipe below.
stuffed squid with pesto risotto
calamari ripieni con risotto al pesto
italian
carluccio
165g fresh white bread
150ml milk
1 egg
165g spinach cooked squeezed weight
1 tablespoon chopped fresh dill
1 tablespoon pine kernels
rind 1/2 lemo
1 tablespoon freshly grated Parmesan
20 baby squid about 500g cleaned weight
1 garlic clove very finely chopped
1 fresh chilli pepper chopped or to taste
5 tablespoons olive oil
juice 1/2 lemon
juice 2 oranges
dea salt
1 small onion finely chopped
2 tablespoons olive oil
200g risotto rice (arborio vialone nano or carnaroli)
750ml chicken stock
2 tablespoons pesto sauce
Preheat the oven to 240C/475F/Gas 9.
Soak the bread in the milk squeeze dry and mix the bread pulp with the egg.
Add the spinach dill pine kernels lemon rind and Parrnesan.
Prepare the squid as described in the introduction.
Coarsely chop the tentacles.
Fry the garlic and chilli in 1 tablespoon of the oil for 30 seconds.
Add the tentacles and cook over a high heat for 1 minute.
Cool a little and add to the stuffing.
Mix well.
Season to taste with salt.
Using a piping bag half fill the cavities of the squid with thr stuffing and secure the ends with a cocktail stick.
The stuffing will swell during cooking.
Heat 4 tablespoons of oil in a flameproof dish and fry the squid for about 5 minutes on both sides.
Add the lemon and orange juice and transfer to the oven.
Bake for 10 minutes.
Meanwhile to prepare the risotto fry the onion in the oil until soft add the rice and fry for a minute coating each grain well in oil.
Add the stock which you are keeping hot a ladle at a time until it has all been absorbed and you have a creamy consistency.
Stir in the pesto sauce and set to one side.
Allow 5 pieces of squid for each person and serve each portion with a little of the sauce and some risotto.
Squid is a classic flavour of the Mediterranean but is available worldwide. For this recipe use the smaller variety. You will need to prepare the squid for cooking by detaching the body from the tentacles and pulling out the insides from the body. Peel off the purple skin and the fins and discard. Cut the tentacles from the squids heads and squeeze out the beak from the middle.
It is the body that will be used as a container for thee stuffing. There are many fillings you can use but I have discovered that the best thing is to incorporate the chopped saut
