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grilled langoustine with fennel and chilli sauce
| General Recipes
Cooking receipe to make grilled langoustine with fennel and chilli sauce under category General Recipes. You may find some video clips related to this receipe below.grilled langoustine with fennel and chilli sauceMazzancolle ai Ferriitalianriver cafe cook book56 medium langoustines (or tiger prawns)
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Toasted Clam Rolls with Cheese Recipe
| Appetizers
Type: Toasted Clam Rolls with Cheese Free Cooking Recipe - Appetizers You got to try this! Ingredients / Directions 1 loaf thinly sliced white bread3 cans clams (6-1/2 ounces)1/3 cup(s) thinly sliced onion1/2 cup(s) mayonnaise1 teaspoon Worcestershire sauce3/4 teaspoon garlic powder1/
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Lime Cream Pie Recipe
| Pies And Pastries
Type: Lime Cream Pie Free Cooking Recipe - Pies And Pastries Wow! Ingredients / Directions 1 (14 ounce) can sweetened condensed milk1/2 cup(s) lime juice from concentrate or freshGreen food coloringoptional1 cup(s) (1/2 pint) whipping creamwhipped1 (6 ounce) graham cracker crumb pie c
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Easy Rosemary Focaccia Recipe
| Bread
Type: Easy Rosemary Focaccia Free Cooking Recipe - Bread Um! Yummy! Ingredients / Directions 1 (16 ounce) ball pizza dough3 tablespoons extra virgin olive oil1/2 cup(s) grated extra sharp white Cheddar or mozzarella cheese2 tablespoons fresh rosemary1 teaspoon coarse salt Preheat oven
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Type: Coconut Crabmeat Canapes Free Cooking Recipe – Appetizers
It’s alright!
Ingredients / Directions
2 tbsp butter
2 tbsp onion
1 clove garlic
1/2 cup(s) coconut
unsweetened grated
2 cup(s)s crabmeat fresh or canned
1 egg
2 tbsp heavy cream
2 teaspoon curry powder
1 teaspoon salt
1/2 cup(s) fried pork rinds crushed
1/2 cup(s) oil Melt 2 tbsp butter in skillet. Add onion and garlic and saute until transparent. Add coconut and saute until lightly browned. In separate bowl
combine crabmeat
egg
cream
curry powder and salt. Add onion/ garlic/coconut mixture and mix well.
Shape into 30 one inch balls. Roll each ball in crushed pork rinds. Heat oil in skillet and brown crabmeat balls in oil. Drain well on paper towels. Serve with toothpicks.
