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rhubarb and angelica tart
| Aga Recipes
Cooking receipe to make rhubarb and angelica tart under category Aga Recipes. You may find some video clips related to this receipe below.rhubarb and angelica tart3 large egg yolks 50g caster sugar 1 tsp comflour 300ml single cream 450g rhubarb trimmed and cut into 50mm lengths 1 angelica leaf rough
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A Big Bowl of Red Recipe
| Vegetables
Type: A Big Bowl of Red Free Cooking Recipe - Vegetables Um! Yummy! Ingredients / Directions "1 tbl canola oil1 lrg yellow oniondiced1 x green bell pepperseeded and diced1 x red bell pepperseeded and diced1 cup(s) sliced celery2 x cloves garlicminced28 oz canned crushed tomatoes16 oz
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Cucumber and Yogurt Sauce Recipe
| Greek
Type: Cucumber and Yogurt Sauce Free Cooking Recipe - Greek Yes! Ingredients / Directions # 4 oz. (125g) plain low-fat yogurt# quarter tea-cup(s) of seeded and finely chopped cucumber# 1 tbsp. finely chopped onion# half a clove garliccrushed# half a teaspoon. sugar Directions:Place
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lentil and bacon broth
| General Recipes
Cooking receipe to make lentil and bacon broth under category General Recipes. You may find some video clips related to this receipe below.lentil and bacon broth28g butter112g smoked bacon chopped1onion finely choppedl carrot finely choppedl stick celery finely chopped140g lentils soaked875ml chicke
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Type: Blueberry Clafouti Free Cooking Recipe – Pies And Pastries
All good!
Ingredients / Directions
4 eggs
2 cup(s)s milk
1/2 cup(s) all-purpose flour
1 tablespoon ground cinnamon
1 cup(s) sifted confectioners” sugar
divided
1/2 teaspoon salt
2 cup(s)s fresh or frozen blueberries
2 tablespoons butter Preheat oven to 375 degrees F. Liberally grease a large cast iron skillet or 12-inch fluted flan dish.
In a large bowl
beat the eggs and milk together
then gradually stir in the flour
cinnamon
3/4 cup(s) of the confectioners” sugar and the salt. Beat until smooth. Gently fold in the blueberries.
Generously butter a large
heavy skillet or 12-inch fluted flan dish.
Bake until golden brown and set
about 45 minutes.
Let cool and sprinkle with the remaining 1/4 cup(s) confectioners” sugar to serve.
