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Fancy Stir Fry Japanese cooking recipe
| Japanese
Ingredients 1 large onion (chopped) 2 bell peppers (sliced) 3 large carrots (chopped) 2 tablespoons olive oil 3 chicken breasts (sliced) 1/4 cup soy sauce Directions 11st cook the chicken thoroughly in a large frying pan, then add the chopped onion into the pan. next add, the carrots add olive
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Beef with a Cornbread Blanket Recipe
| Casserole
Type: Beef with a Cornbread Blanket Free Cooking Recipe - Casserole Yes! Ingredients / Directions 1 pound ground beef1 onionchopped1/2 green bell pepperchopped2 (10 ounce) cans condensed cream of celery soup1 tablespoon prepared mustardSalt and pepperto taste1 package Jiffy cornbread
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creme caramel
| Aga Recipes
Cooking receipe to make creme caramel under category Aga Recipes. You may find some video clips related to this receipe below.creme caramelbutter for greasing 3 large eggs 50g cup caster sugar 500ml cups whipping cream 1 vanilla pod 2 large cinnamon sticks broken 1 tsp green cardamom pods crushe
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Raspberry Marshmallow Bread Recipe
| Bread
Type: Raspberry Marshmallow Bread Free Cooking Recipe - Bread the best! Ingredients / Directions 1 package yeast2 3/4 cup(s)s bread flour2 tablespoons gluten1 teaspoon salt1/8 teaspoon baking soda1/2 cup(s) miniature marshmallows1 egg2 tablespoons vegetable oil2/3 cup(s) water plus 1/
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Cooking receipe to make hazelnut meringue gateau under category Aga Recipes. You may find some video clips related to this receipe below.
hazelnut meringue gateau
Meringue:
125g shelled hazelnuts
5 egg whites
250g caster sugar
1/2 tspn ground mixed spice
75g white chocolate chopped
75g plain chocolate chopped
Praline:
125g caster sugar
75g shelled hazelnuts toasted
To assemble:
300ml double cream
cocoa powder for dusting
Line 2 baking sheets with nonstick baking parchment.
Draw a 230mm circle onto one sheet using a plate as a guide.
On the other sheet draw an 180mm circle. Turn the paper over.
To make the meringue spread the hazelnuts in a shallow baking tin and toast on the grid shelf on the floor of the roasting ovenfor 8 to 10 minutes turning from time to time.
Allow to cool then chop roughly.
Whisk the egg whites in a bowl until stiff but not dry.
Gradually whisk in half of the sugar a tbsp at a time whisking well between each addition until the meringue is stiff and shiny.
Carefully fold in the remaining sugar with the spice then fold in the chopped hazelnuts and white and plain chocolate.
Spoon the meringue onto the drawn circles then spread neatly into rounds. Bake in the simmering ovenfor about 3 1/2 hours until dry in the centre and the undersides are firm when tapped.
