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Boston Market Creamed Spinach
| Copycat Complete
Cooking receipe to make Boston Market Creamed Spinach under category Copycat Complete. You may find some video clips related to this receipe below.10 3/4 can cream of celery soup1 tbs. flour1/4 cup butter or margarine or canola oil1/2 tsp. garlic salt or to tasteSalt to tastePepper to taste20 oz. fr
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Mango Cheesecake Recipe
| Dessert
Type: Mango Cheesecake Free Cooking Recipe - Dessert Not bad! Ingredients / Directions 2 pounds Cream cheese1/2 cup(s) sugar1/4 pound unsalted buttersoftened4 eggs1 teaspoon vanillaJuice from half a lime3 tbsp flour3 tbsp cornstarch1 pound sour cream8 tbsp mango puree Preheat oven to
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Our Secret Sirloin Steak Recipe
| Barbecue
Type: Our Secret Sirloin Steak Free Cooking Recipe - Barbecue Simply good! Ingredients / Directions 1/4 cup(s) plus 1 teaspoon Lea & Perrins� Worcestershire Saucedivided2 tablespoons lemon or lime juice2 tablespoons olive oil1/4 cup(s) instant minced onion3/4 teaspoon salt1/
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Date Coffee Cake Recipe
| Breakfast
Type: Date Coffee Cake Free Cooking Recipe - Breakfast Try this one! Ingredients / Directions 1/3 cup(s) mashed banana1/2 cup(s) buttersoftened3 large eggs1 teaspoon vanilla extract1 1/4 cup(s)s water3 cup(s)s unbleached white flour1 teaspoon baking soda2 teaspoons baking powder1 1/2
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Cooking receipe to make fish red wine sauce under category General Recipes. You may find some video clips related to this receipe below.
fish red wine sauce
1 bottle red wine
4 shallots diced finely
4oz butter (unsalted)
1 tspn olive oil
200ml ruby port
1 pint fish stock
1 pint veal stock
1 star anise
6 white peppercorns crushed
50ml double cream
Sweat the shallots in the oil until soft but without colouring.
Add the star anise port and red wine. reduce this to a quarter.
In a separate pan reduce the fish and veal stocks down by half.
Add this stock reduction to the wine reduction and reduce this again by half.
Add the cream and whisk in the butter
Remove the star anise and season to taste
This is a very robust and is an ideal sauce to serve with certain fish such as sea bass turbot salmon and monkfish.
Makes 4 portions
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