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Leeks with Tangy Vinaigrette Recipe
| Vegeterian
Type: Leeks with Tangy Vinaigrette Free Cooking Recipe - Vegeterian You got to try this! Ingredients / Directions 1 cup(s) chicken stock 1 bay leaf 1 pound leekstrimmedcleanedand halved 1 yellow or red peppercut into julienne strips Juice and pulp of 1 lemon 2 teaspoon olive oil 1/2 t
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Party Sausage Rolls Recipe
| Holiday
Type: Party Sausage Rolls Free Cooking Recipe - Holiday Good stuff! Ingredients / Directions # 1 lb. (450g) pork sausagemeat# half a teaspoon. dried sage# half a teaspoon. thyme# 1 tbsp. chopped parsley# 12 oz. (350g) self-raising flour# 2 oz. (50g) lard# 2-3 tbsp. water# 4 oz. (100g
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Peanut Butter Pie VII
| Pie s 4U
Cooking receipe to make Peanut Butter Pie VII under category Pie s 4U. You may find some video clips related to this receipe below.Peanut Butter Pie VII Traditional peanut butter pie, creamy and good. Ingredients:
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lamb curry
| Aga Recipes
Cooking receipe to make lamb curry under category Aga Recipes. You may find some video clips related to this receipe below.lamb curry450g trimmed boned shoulder of lamb cubed 1/2 tbsp grated fresh root ginger salt 50g butter 1 onion sliced 2 cloves of garlic chopped 1 tsp whole cardamom pods 1 tsp w
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Type: Christmas Plum Pudding with Brandied Cider Sauce Free Cooking Recipe – Holiday
All good!
Ingredients / Directions
1 1/4 cup(s)s all-purpose flour
1 teaspoon grated orange rind
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup(s) firmly packed light brown sugar
1/4 cup(s) butter or margarine (at room temperature)
4 large egg whites
1/2 cup(s) apple cider or apple juice
3/4 cup(s) raisins
1/2 cup(s) shredded carrot
1/3 cup(s) candied cherries
halved
or currants or raisins
1/3 cup(s) chopped candied pineapple
currants
or raisins
1/3 cup(s) pecan halves
Brandied Cider Sauce (see recipe below) Step 1: Lightly grease a 1 1/2-quart steamed pudding mold or casserole. In a medium-size bowl
stir together the flour
orange rind
cinnamon
baking powder
ginger
and cloves.
Step 2: In a large bowl
with an electric mixer on medium
cream the brown sugar and butter until light and fluffy
scraping side of bowl often. Add the egg whites and beat well. Using a wooden spoon
stir in one-third of the flour mixture
then half of the apple cider. Repeat
then stir in the remaining flour mixture. Stir in the raisins
carrot
cherries
pineapple
and pecans.
Step 3: Spoon the batter evenly into the prepared mold. Cover mold with foil; tie foil in place with string.
Step 4: Place mold on rack in a Dutch oven. Pour boiling water into the Dutch oven until the water is halfway up the side of the mold. Cook
covered
over low heat for 2 to 2 1/2 hour(s) or until a wooden pick inserted in the center comes out clean.
Step 5: Place mold upright on a wire rack and let stand for 10 minutes. Using a narrow metal spatula
loosen side of plum pudding from the mold
then invert the pudding onto a serving plate. Serve warm with Brandied Cider Sauce; top with vanilla ice cream if you like. (Or
cover and refrigerate the pudding–it will keep for 1 week. To reheat the pudding
steam as directed in step 4 for 1 hour(s) or until heated through.)
Brandied Cider Sauce
In a small saucepan
whisk together 3/4 cup(s) apple cider or apple juice
1/4 cup(s) firmly packed light brown sugar
and 1 tablespoon cornstarch. Bring to a boil over moderate heat
whisking constantly. Cook for 2 minutes or until the mixture is thickened
whisking constantly. Stir in 2 tablespoons brandy or apple juice and 1 teaspoon butter or margarine.
Makes about 3/4 cup(s).
