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VARENYKY (FILLED DUMPLINGS)
| Ukrainian Recipes
Cooking receipe to make VARENYKY (FILLED DUMPLINGS) under category Ukrainian Recipes. You may find some video clips related to this receipe below.VARENYKY (FILLED DUMPLINGS) 5 c Unbleached All-Purpose Flour 1 t Salt 2 tb Butter 1 c Evaporated Milk 1/2 c Water as needed * Do not use Condensed milk in
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Mustard Baked Chicken with Pasta Recipe
| Pasta
Type: Mustard Baked Chicken with Pasta Free Cooking Recipe - Pasta Try this one! Ingredients / Directions 8 chicken pieces4 tbsp buttermelted4 tbsp mild mustard2 tbsp lemon juice1 tbsp brown sugar1 teaspoon paprika3 tbsp poppoy seeds14 ouncesfresh pasta1 tbsp olive oilSalt and pepper
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steamed saffron pudding
| General Recipes
Cooking receipe to make steamed saffron pudding under category General Recipes. You may find some video clips related to this receipe below.steamed saffron puddingbombay puddingindian300g plain pour 6 tablespoons ghee 6 tablespoons semolina 6 tablespoons sugar 1/2 teaspoon saffron strands soaked in
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yoghurt and garlic sauce
| General Recipes
Cooking receipe to make yoghurt and garlic sauce under category General Recipes. You may find some video clips related to this receipe below.yoghurt and garlic saucesarimsalki yoghurtmediterranean200g thick low fat natural yoghurt2 cloves garlic crushed6 mint leaves finely choppedpinch paprika to ga
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Type: Sheep”s Head and Barley Broth Free Cooking Recipe – Halloween
Yes!
Ingredients / Directions
# 1 sheep”s head and trotters
# 1 lb. (450g) scrag of mutton
# 1 lb. (450g) turnips
# 1 lb. (450g) carrots
# 1 lb. (450g) onions
# 4 oz. (125g) pearl barley
# 8 pints of cold water
# salt and pepper
# 1 teaspoon. chopped parsley # Wash
peel and quarter the vegetables
# Put the sheep”s head and trotters in a pan of cold water and bring slowly to the boil
# Throw away the water
# Put 8 pints of cold water into the pan with the sheep”s head and trotters
add a little salt and bring slowly to the boil
# When they are boiling
skim the stock and lower the heat
# Simmer the meat gently for 3 hour(s)
removing the scrag and trotters after two hour(s)
# Cut the meat from the scrag
# When the stew is done
put back the meat and trotters
add the parsley and season to taste
# After cooking for about five minutes
put the sheep”s head
trotters and vegetables into a serving dish and ladle the broth into soup bowls
