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macaroni alla siciliana
| General Recipes
Cooking receipe to make macaroni alla siciliana under category General Recipes. You may find some video clips related to this receipe below.macaroni alla sicilianaitalian150ml pint olive oil2 aubergines diced3 tomatoes skinned seeded and roughly chopped2 cloves garlic finely choppedsalt pepper caye
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Tea - Epilepsy Combination
| Teas 2
Cooking receipe to make Tea - Epilepsy Combination under category Teas 2. You may find some video clips related to this receipe below.Epilepsy Combination1 tsp Valerian1 tsp Skullcap1 tsp HopsBring water to a boil and add herbs. Cover pot with lid and let steep for 5 minutes..Another thing to try i
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Sweet Potato Fry Bread or Pumpkin Fry Bread Recipe
| Bread
Type: Sweet Potato Fry Bread or Pumpkin Fry Bread Free Cooking Recipe - Bread Um! Yummy! Ingredients / Directions 1 cup(s) self-rising flour1 cup(s) pur�ed sweet potatoes or pumpkin, fresh or canned1/4 cup(s) granulated sugaror to tasteVegetable oil (for frying) Put the flou
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Double Standard Sour
| Drink Master
Cooking receipe to make Double Standard Sour under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Lemon or 1 Lime 1/2 tsp Powdered Sugar 3/4 oz Blended Whiskey 3/4 oz Gin 1/2 tsp Grenadine Shake wi
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Type: Raspberry Cheesecake Cupcakes Free Cooking Recipe – Kids
You got to try this!
Ingredients / Directions
Directions:
* 1 1/2 c. sugar
* 24 oz. light cream cheese
softened
* 1 teaspoon. vanilla
* 4 eggs
* 1 1/2 c. raspberries
Topping
* 8 oz. light cream cheese
* 1/4 c. sugar
Utensils:
* measuring cup(s)s
* measuring spoons
* large bowl
* mixer
* oven (You”ll need help from your adult assistant.)
* cup(s)cake liners
* cup(s)cake pan
Directions:
1. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
2. In a large bowl
use a hand mixer to blend the sugar
cream cheese
and vanilla.
3. Add eggs to cream cheese mixture one at a time and blend after adding each egg.
4. Line 24-cup(s)cake pan with cup(s)cake liners. Fill cup(s)cake liners 3/4 of the way full with cream cheese batter.
5. Divide raspberries evenly between the 24 cup(s)cakes and sprinkle on top of each cup(s)cake.
6. Bake for 25 minutes at 350 degrees (176 degrees Celsius).
7. Remove from oven and let stand for 5 minutes. A well will form in the middle of each cup(s)cake.
8. Turn the oven to 450 degrees Fahrenheit (232 degrees Celsius).
9. In a small bowl
blend together topping ingredients. Using a teaspoon
drop topping into the center of each cup(s)cake.
10. Bake for 5 minutes at 450 degrees Fahrenheit (232 degrees Celsius).
11. Remove from oven and cool. Refrigerate for 1 hour(s). Keep refrigerated.
