liquorice info
| General Recipes
Cooking receipe to make liquorice info under category General Recipes. You may find some video clips related to this receipe below.liquorice infoIn India liquorice is used more as a medicine than a food but it is found in all indian kitchens. Followers of the ancient indian system of medicine called
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Salmon Teriyaki With Garlic Noodles Japanese cooking recipe
| Japanese
Ingredients 2 salmon fillets, skin on 2 pak choi, each cut in 3-4 long wedges olive oil, for brushing 3 tablespoons soy sauce 2 tablespoons mirin 1 1/2 teaspoons superfine sugar 4 ounces medium rice noodles 1 tablespoon peanut oil splash sesame oil 2 teaspoons garlic, chopped scallion fre
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wild rice and lentil salad
| General Recipes
Cooking receipe to make wild rice and lentil salad under category General Recipes. You may find some video clips related to this receipe below.wild rice and lentil salad2 cups wild rice 1 cup red lentilsdressing: 6 tablespoons chary rite 2 tablespoons fresh orange juice 2 tablespoons fresh lemon jui
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egg marinade
| General Recipes
Cooking receipe to make egg marinade under category General Recipes. You may find some video clips related to this receipe below.egg marinadejuice of 1 lemon2 tablespoons vegetable oil1 teaspoon dried oreganosaltfreshly ground black pepperMix together the lemon juice oil and oregano for the marinade
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Cooking receipe to make Rosemary Pork Roast under category Everyday Recipes. You may find some video clips related to this receipe below.
Rosemary Pork Roast
Recipe By : Taste Of Home Magazine Dec./Jan.99
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Pork
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 pounds boneless pork loin roast
1/2 cup chopped green onions
2 1/4 cups chicken broth — divided
1/4 cup cider or red wine vinegar
2 tablespoons olive or vegetable oil
4 cloves garlic — minced
1 tablespoon minced fresh rosemary
{or 1 teaspoon dried rosemary, crushed}
1/4 teaspoon pepper
1 teaspoon salt — optional
2 tablespoons cornstarch
1/4 cup cold water
Place roast in a large resealable plastic bag or container. Combine
onions, 1/4 cup broth, vinegar, oil, garlic, rosemary, and pepper; pour over
roast. Cover and refrigerate for 4 to 8 hours, turning occasionally.
Remove roast and place with fat side up in an ungreased shallow roasting
pan. Combine marinade with remaining broth; pour over roast. Sprinkle with
salt, if desired.
Bake, uncovered, at 350 degrees for 2 to 2 1/2 hours or until a meat
thermometer reads 160-170 degrees. Remove roast to a warm serving platter; let
stand for 10 minutes before slicing.
Meanwhile, skim fat from pan juices. Combine cornstarch and water until
smooth; stir in juices. Bring to a boil over medium heat; boil and stir for 2
minutes. Serve with the roast.
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