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everyday quick pasta recipe
| General Recipes
Cooking receipe to make everyday quick pasta recipe under category General Recipes. You may find some video clips related to this receipe below.everyday quick pasta recipejamie olivernaked chef500g strong pasta flour (Tipo 00) 5 fresh large free range eggs semolina flour for dustingStage 1 By hand
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Whole Wheat Bread Recipe
| Bread
Type: Whole Wheat Bread Free Cooking Recipe - Bread Outstanding! Ingredients / Directions 2 cup(s)s scalded milk1 teaspoon salt1 yeast cake dissolved in? cup(s) lukewarm water3 cup(s)s whole wheat flour2 cup(s)s white flour? cup(s) molasses1 tablespoon butter To prepare this Whole Whe
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Chocolate Dessert Fondue
| Everyday Recipes
Cooking receipe to make Chocolate Dessert Fondue under category Everyday Recipes. You may find some video clips related to this receipe below.Chocolate Dessert Fondue -------------------------------------------------------------------------------- Serving Size : 12 servings. Category : Desserts
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lentilles du puy info
| General Recipes
Cooking receipe to make lentilles du puy info under category General Recipes. You may find some video clips related to this receipe below.lentilles du puy info River cafe The best lentils sold as lentilles du Puy are small and coloured from green brown to blue. They are now grown in Italy as well
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Type: Paneer Free Cooking Recipe – Vegeterian
Um! Yummy!
Ingredients / Directions
1 gallon milk
1 quart buttermilk
1 cup(s) canola oil for frying Pour the gallon of milk into a large pot. Bring to a boil over medium heat. Watch carefully
as it will boil over almost as soon as it starts to boil. As the milk begins to boil
pour the buttermilk into the pot in a steady stream while stirring constantly. the milk will separate into curd and water.
Place a cheesecloth into a colander
and pour the milk mixture through it. Reserve some of the liquid for later. Let the milk mixture sit in the colander for a couple of hour(s)
or until it stops dripping.
After the curds are strained and settled
transfer them to a food processor. Process until smooth. It should be able to form a ball if it is the right consistency. If it is too dry
add a little of the reserved liquid and process again. the consistency should be like a firm ricotta cheese.
Turn the cheese out onto a clean surface
and knead until smooth. Form into a ball
and wrap in plastic. Refrigerate until needed.
To cook the paneer
heat the oil in a large heavy skillet over medium-high heat. Cut the paneer into bite size pieces. Fry for about 1 minute
or until a very pale golden brown. Drain on paper towels. Add to your favorite curry or dish.
