humous
| General Recipes
Cooking receipe to make humous under category General Recipes. You may find some video clips related to this receipe below.humousjamie olivernaked chef340g chickpeas soaked overnight 1 small dried red chilliteaspoon cumin seeds or ground cumin salt and fleshly ground black pepper 1 clove of garlic p
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Rice Pasta with Sesame Basil Pesto Recipe
| Pasta
Type: Rice Pasta with Sesame Basil Pesto Free Cooking Recipe - Pasta Yes! Ingredients / Directions 1/2 box ( 8 oz / 227g ) Notta Pasta 2 Tbsp sesame seeds 1 cup(s) firmly packed basil leavesstems removed 4 cloves garlic 2 Tbsp hot chili oil 2 Tbsp olive oil 2 Tbsp rice wine vine
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Jack O Lantern Brownies Recipe
| Halloween
Type: Jack O Lantern Brownies Free Cooking Recipe - Halloween No other! Ingredients / Directions 3/4 cup(s) (1 1/2 sticks) butter or margarinemelted1 1/2 cup(s)s granulated sugar1 1/2 teaspoons vanilla extract3 eggs3/4 cup(s) all-purpose flour1/2 cup(s) cocoa1/2 teaspoon baking powder
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Kan Sui Koe (Alkaline Kuih With Palm Syrup Dipping Sauce)
| Cyber Kuali
Cooking receipe to make Kan Sui Koe (Alkaline Kuih With Palm Syrup Dipping Sauce) under category Cyber Kuali. You may find some video clips related to this receipe below.Kan Sui Koe (Alkaline Kuih With Palm Syrup Dipping Sauce)By Amy BehIngredients:
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Cooking receipe to make tuna and anchovy pickled bell peppers under category General Recipes. You may find some video clips related to this receipe below.
tuna and anchovy pickled bell peppers
20 baby red bell peppers or very mild red chillies
500m1 white wine vinegar
400g canned tuna in olive oil drained 50g anchovies in olive oil drained
50g stoned green olives
3 tbsp capers rinsed or soaked in water for 20 minutes if using salted
1 clove garlic crushed
2 tsp chilli flakes (only if using bell peppers)
black pepper
handful flat parsley leaves roughly chopped
virgin olive oil
balsamic vinegar to serve
Slice the tops off the peppers (or chillies) scoop out the seeds and ribs then place them in a pan with the vinegar and 700m1 of water.
Bring to the boil then bubble gently for 10 to 15 minutes until the peppers are just tender. but not on the verge of collapse then leave to cool a little in the vinegared water and drain after about 10 minutes.
Meanwhile put all the remaining
ingredients into a processor and blast adding enough oil to make a textured paste.
Use this to stuff each pepper (or chilli). Snug them together in a container or stack in a jar and cover with olive oil. Note: if you want to put these in a jar avoid hand contamination. Use tongs to handle the peppers once they
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