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cider pork with spring vegetables
| Aga Recipes
Cooking receipe to make cider pork with spring vegetables under category Aga Recipes. You may find some video clips related to this receipe below.cider pork with spring vegetables1kg shoulder pork 200g onions 225g crisp eating apples 3 tbsp oil 1 level tbsp plain flour 275 ml can dry cider 300ml chi
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Mustard Baked Chicken with Pasta Recipe
| Pasta
Type: Mustard Baked Chicken with Pasta Free Cooking Recipe - Pasta Try this one! Ingredients / Directions 8 chicken pieces4 tbsp buttermelted4 tbsp mild mustard2 tbsp lemon juice1 tbsp brown sugar1 teaspoon paprika3 tbsp poppoy seeds14 ouncesfresh pasta1 tbsp olive oilSalt and pepper
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Chocolate Moulding
| Cyber Kuali
Cooking receipe to make Chocolate Moulding under category Cyber Kuali. You may find some video clips related to this receipe below.Chocolate MouldingIngredients:
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Miso-Glazed Tofu on Stilts Dengaku Japanese cooking recipe
| Japanese
Ingredients 2 lbs extra firm tofu For the miso glaze 1/2 cup white miso 2 tablespoons mirin 2 tablespoons sake 2 tablespoons sugar 1 tablespoon mayonnaise 1 tablespoon toasted sesame seeds 16 bamboo skewers Directions 1Rinse the tofu and press for 1 hour. (To press the tofu, place it on a ge
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Type: Wheat Bread Free Cooking Recipe – Bread
Not bad!
Ingredients / Directions
(Mixed at night)
1 cup(s) of liquid (milk or water or part of each)
? cake of compressed yeast With? cup(s) of liquid
1 tablespoonful of shortening
About 4 cup(s)s of flour (2 white and 2 wheat
or 1 white and 3 wheat)
1 tablespoonful of sugar
? teaspoonful of salt To prepare this Wheat Bread Recipe
first if milk be used
scald it
then let cool to a lukewarm temperature. Let boil and cool the water. Add the butter
salt and sugar to the hot liquid. Mix the piece of yeast cake with the quantity of liquid designated. Add this to the other liquid ingredients
when all are at the proper temperature. then stir in about four cup(s)s of white flour. When all the ingredients are thoroughly mixed together and the sides of the bowl are free from dough
turn the mass onto a board lightly dredged with flour; knead until the dough is elastic and tiny white blisters are seen on the surface
then return to the bowl
cover closely
to avoid the formation of a crust
and let stand out of a draft until morning. the temperature for the first two or three hour(s) should be about 70 deg F. After this time
fermentation (growth and reproduction of the yeast plants) being well established
the temperature may be lowered to 40 deg or 50 deg F. without disturbance to the process. In the morning the dough should have “doubled in bulk.” If so
repeatedly cut through and turn it over with a knife
to let out the gas. the dough may be covered again and left until it is again doubled in bulk
or it may be shaped into a loaf at once.
