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devilled roast chicken
| Aga Recipes
Cooking receipe to make devilled roast chicken under category Aga Recipes. You may find some video clips related to this receipe below.devilled roast chicken2 tbsp olive oil 125g onion peeled and roughly chopped 2 red peppers de seeded and roughly chopped 2 garlic cloves peeled and crushed 1 tbsp wo
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spring roll skins info
| General Recipes
Cooking receipe to make spring roll skins info under category General Recipes. You may find some video clips related to this receipe below.spring roll skins infoThese are the paperthin pastry wrappers which are filled with bean sprouts and other vegetables to make spring rolls. They are about 6inche
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Almond And Raisin Pudding Recipe
| Dessert
Type: Almond And Raisin Pudding Free Cooking Recipe - Dessert This is a good one! Ingredients / Directions ? pound bread crumbs2 dozen almonds? pound raisins2 ounces of sugar2 ounces of flour? pint milk2 ounces of butter To prepare this Almond And Raisin Pudding Recipefirst blanch the
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Fresh Mushroom Hors-d''ouvre Recipe
| Vegeterian
Type: Fresh Mushroom Hors-d''ouvre Free Cooking Recipe - Vegeterian Just do it! Ingredients / Directions # 8 oz. (250g) button mushrooms# 3 tablespoons olive oil# salt and freshly ground black pepper# juice of one lemon# 1 level teaspoon chivesfinely chopped# 2 level teaspoons fresh
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Type: Heinz Spicy Pot Roast Free Cooking Recipe – Meats
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Ingredients / Directions
4 teaspoons salt
2 teaspoons ground mace
1 teaspoon minced garlic
1/2 teaspoon pepper
1 (4 pound) rolled rump roast
1/2 cup(s) Heinz? Apple Cider Vinegar
1 tablespoon vegetable oil
3/4 cup(s) Heinz Tomato Ketchup
1/4 cup(s) water
1 cup(s) chopped green bell pepper
1 cup(s) chopped onions Combine first ingredients. Rub thoroughly into meat on all sides. Place meat in bowl; pour vinegar over meat. Cover; marinate in refrigerator overnight
turning meat occasionally.
Drain meat well; discard marinade. Brown meat on all sides in oil in Dutch oven. Combine ketchup and remaining ingredients; spoon over meat. Cover; bake in 350 degree F oven for 2 1/2 to 3 hour(s) or until meat is tender
basting occasionally.
Skim excess fat from sauce; thicken sauce
if desired.
Makes 8 to 10 servings.
