risotto nero
| General Recipes
Cooking receipe to make risotto nero under category General Recipes. You may find some video clips related to this receipe below.risotto neroitalianriver cafe cook book1L fish stock (qv)sea salt and freshly ground black pepper75g butter4 cloves garlic peeled and finely chopped300g risotto rice120ml
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Cape Codder
| Drink Master
Cooking receipe to make Cape Codder under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Vodka 5 oz Cranberry JuicePour into highball glass over ice. Stir well. Garnish with a wedge of lime.[tubepress mode='tag', tagValue='Cape Co
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Pineapple Shrimp With Rice Recipe
| Fish And Seafoods
Type: Pineapple Shrimp With Rice Free Cooking Recipe - Fish And Seafoods Um! Yummy! Ingredients / Directions 2 1/2 cup(s) Pineapple chunks 3 tbsp pickle syrup 3/4 teaspoon salt 1/2 cup(s) pickleschopped 1 tbsp cornstarch 1 lb Shrimpcooked 1 ricecooked Put pineapple with syruppicklespi
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salad burnet info
| General Recipes
Cooking receipe to make salad burnet info under category General Recipes. You may find some video clips related to this receipe below.salad burnet infoHas the smell and taste of cucumber; once revered as a privileged member of Napoleon[tubepress mode='tag', tagValue='salad burnet info']
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Type: Hot Pastrami Sandwich Free Cooking Recipe – Pies And Pastries
Wow!
Ingredients / Directions
200 slc BREAD CH 7 GRAIN #83
2 lb MUSTARD PREP. 1 LB JAR
1. PARTIALLY THAW PASTRAMI; SLICE ACROSS GRAIN INTO THIN SLICES
19 TO 25 SLICES PER POUND.
2. STEAM UNTIL THOROUGHLY HEATED
ABOUT 30 MINUTES.
3. SPREAD 1 SLICE OF BREAD WITH MUSTARD; ADD 3 TO 4 SLICES PASTRAMI; TOP WITH SECOND SLICE OF BREAD. CUT IN HALF; SERVE HOT.
NOTE: 1. IN STEP 2
PASTRAMI MAY BE STEAMED IN COLANDER OR PERFORATED BASKET PLACED OVER BOILING WATER IN STEAM-JACKETED KETTLE. DO NOT PLACE PASTRAMI DIRECTLY IN WATER.
NOTE: 2. IN STEP 2
TO HEAT PASTRAMI IN STEAMER
PLACE IN STEAMER TRAY; HEAT AT 5 LB PRESSURE 10 TO 15 MINUTES.
NOTE: 3. IN STEP 3
25 LB FRENCH BREAD MAY BE USED. CUT BREAD IN HALF LENGTHWISE; theN INTO 100 PORTIONS.
NOTE:
4. IN STEP 3
100 FRENCH ROLLS (4 OZ EACH) MAY BE USED.
SERVING SIZE: 1 SANDWIC
