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Jam Cake Recipe
| Cakes
Type: Jam Cake Free Cooking Recipe - Cakes Outstanding! Ingredients / Directions 1 cup(s) buttersoftened2 cup(s)s granulated sugar3 eggsbeaten3 cup(s)s all-purpose flour1 teaspoon baking soda1 cup(s) buttermilk1 cup(s) blackberry jam1 tablespoon allspice1 cup(s) black walnut pieces (o
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mustard oil info
| General Recipes
Cooking receipe to make mustard oil info under category General Recipes. You may find some video clips related to this receipe below.mustard oil infoThis oil is greatly favoured in Bengal and eastern India. Certain Punjabi dishes get their flavour from this strong smelling viscous oil. Mustard grows
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Almond Joy Bars
| Copycat Complete
Cooking receipe to make Almond Joy Bars under category Copycat Complete. You may find some video clips related to this receipe below.4 c (8 1/2-oz) shredded coconut1/4 c Light corn syrup1 pk (11 1/2-oz) milk chocolate pieces1/4 c Vegetable shortening26 Whole natural almonds (1-oz)Line two large cook
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Japanese Pickle Roll (Handroll
Temakisushi) Recipe
| Japanese Foods
Type: Japanese Pickle Roll (HandrollTemakisushi) Free Cooking Recipe - Japanese Foods the best! Ingredients / Directions 4 c sushi rice; see recipe 4 takuan (japanese pickles); -cut in thin strips 2 sheets nori seaweed HAND VINEGAR 1 ts rice vinegar3 tb wat
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Ingredients
3 large red chilies, deseeded and chopped
6 garlic cloves, roughly chopped
1/2 inch fresh ginger, peeled and chopped
2 stalks lemongrass, trimmed and chopped
2 tablespoons ground turmeric
1 teaspoon chili powder
600 g aubergines, quartered lengthways, then halved
1 tablespoon olive oil
1 tablespoon sugar
6 shallots, finely chopped
1 tablespoon soy sauce
400 ml coconut milk
400 ml vegetable stock or water
Directions
1Using a food processor, pulse the chilies, garlic, ginger and lemongrass to a coarse paste; set aside.
2Mix the turmeric and chili powder together and rub it all over the aubergine wedges.
3Heat the olive oil in frying pan,.
4brown the aubergines; remove from the pan and set aside.
5Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan.
6Add the fish sauce, coconut milk and stock or water, mix well,.
7bring the liquid to the boil; reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 minutes.
8Season to taste and sprinkle the coriander over the top.
9Serve hot with steamed rice or bread to mop up all the juices.
View related video clips
[tubepress mode=’tag’, tagValue=’Aubergine Eggplant Curry With Lemongrass & Coconut Milk’]
