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Barbiechop Quartet Recipe
| Barbecue
Type: Barbiechop Quartet Free Cooking Recipe - Barbecue It's ok! Ingredients / Directions Yield: 44 pork loin chopsbonelessfattrimmed1/3 cup(s) orange juice3 tablespoons honey3 tablespoons ketchup3 tablespoons mango chutney1 tablespoon lemon juice2 teaspoons chili powder3/4 teaspoon g
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Cranberry White Chocolate Coffee Cake Recipe
| Breakfast
Type: Cranberry White Chocolate Coffee Cake Free Cooking Recipe - Breakfast Amazing! Ingredients / Directions 2 cup(s)s fresh or frozen cranberries3/4 cup(s) butter1 1/4 cup(s)s packed brown sugar2 eggs2 1/2 cup(s)s all-purpose flour1 teaspoon baking soda1 teaspoon baking powderPinch
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marsala info
| General Recipes
Cooking receipe to make marsala info under category General Recipes. You may find some video clips related to this receipe below.marsala info River cafe A fortified wine from Sicily mostly used in the making of zabaglione. It can be sweet or dry. [tubepress mode='tag', tagValue='marsala info']
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Rib Roast with Roasted Garlic Sauce Recipe
| Meats
Type: Rib Roast with Roasted Garlic Sauce Free Cooking Recipe - Meats Just do it! Ingredients / Directions Yield: 8 servings1 (7 to 8 pound) trimmed prime beef rib roast (sometimes called standing rib roast; 3 or 4 ribs)1 tablespoon vegetable oil2 heads garlic3 tablespoons chopped
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Cooking receipe to make chocolate pastries with hazelnut expresso pears under category General Recipes. You may find some video clips related to this receipe below.
chocolate pastries with hazelnut expresso pears
6 or 12 baby pears peeled
500m1 freshly brewed strong coffee (not instant)
5 tbsp light muscovado sugar
3 tbsp hazelnut syrup (or coffee liqueur) 1 1/2 packs (750g) readymade sweet shortcrust pastry or 1 pack if making 1 large tart
200g dark chocolate (minimum 70% cocoa solids)
200g plain chocolate
180g unsalted butter at room temperature
60g sugar
4 freerange eggs
double cream to serve whipped to soft peaks
Prepare the pears a few hours in advance: put the pears with the coffee sugar hazelnut syrup (or liqueur) in a pan and simmer gently until the fruit is tender (about 15 minutes depending on how ripe they are).
Then leave to cool and bathe in the liqueur qv below).
Roll out the pastry to about 3mm thick and cut to fit a 12tartlet moulded tin or a 20cmdiameter tart tin.
Grease the tin then line with the pastry and prick the bases all over with a fork. Next line the pastry with foil and fill with rice (or baking beans) and chill for about 30 minutes.
Bake for about 12 minutes at 190C/375F/Gas Mark 5 then remove the rice and foil.
Meanwhile prepare the filling: break the chocolate into a heatproof bowl and place over a pan of simmering water until melted making sure the base of the bowl isn
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