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Mushroom Chicken Soup Recipe
| Soups
Type: Mushroom Chicken Soup Free Cooking Recipe - Soups It's alright! Ingredients / Directions 1/2 lb boneless chicken breasts2 cup(s) chicken stock1 cup(s) fresh mushroomsquartered4 tbsp sesame Oil2 tbsp sherry2 tbsp fresh parsleychopped Thinly slice the chicken breasts. Bring the ch
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Dulcia Domestica Recipe
| Vegeterian
Type: Dulcia Domestica Free Cooking Recipe - Vegeterian No other! Ingredients / Directions 12 pitted dates 1/4 cup(s) choppedtoasted pine nuts 3 tablespoons red wine 1/8 teaspoon ground black pepper (optional) 1/4 cup(s) honey Stuff dates with chopped nuts: the nuts are inserted into
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Amaretto Stinger
| Drink Master
Cooking receipe to make Amaretto Stinger under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Amaretto 3/4 oz Creme de Menthe (white)Shake with ice and strain into a cocktail glass. [tubepress mode='tag', tagValue='Amaretto Stinger'
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Pie Filling Coffee Cake Recipe
| Breakfast
Type: Pie Filling Coffee Cake Free Cooking Recipe - Breakfast the best! Ingredients / Directions 1 cup(s) margarine1 3/4 cup(s)s granulated sugar4 eggs3 cup(s)s flour1 teaspoon vanilla extract1/2 teaspoon baking powder1 can pie fillingany flavor Cream margarine and sugar well. Add egg
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Cooking receipe to make polenta and cannellini beans under category General Recipes. You may find some video clips related to this receipe below.
polenta and cannellini beans
Impastoiata
italian
2 tablespoons olive oil
1 small onion finely chopped
1 garlic clove finely chopped
4 fresh sage leaves chopped
the needles of a 10cm rosemary sprig
salt and freshly ground pepper
400g canned tomatoes coarsely chopped with their juice
1.5 litres vegetable stock
225g maize (polenta) flour
300g cooked or canned cannellini beans
First make the sauce.
Put the oil onlon garlic sage rosemary 1 teaspoon of salt and plenty of pepper into a saucepan and cook for 10 minutes over a low heat.
Add the tomatoes and cook until the sauce has thickened and the oilcomes to the surface (about 2025 minutes).
While the sauce is cooking make the polenta.
Heat the stock.
When it begins to show bubbles at the side add the maize flour in a very thin stream beating hard with a large balloon whisk or a wooden spoon.
Cook stirring constantly at the beginning then very frequently for about half an hour.
Now throw the beans into the tomato sauce mix well and cook for 10 minutes or so.
When the polenta has cooked for half an hour mix the cannellini stew into it and cook the whole thing for a further 10 minutes.
Taste and check the seasoning then spoon this nourishing and tasty mixture into individual soup bowls.
Pass around a bottle of your best extra virgin olive oil for everybody to drizzle a littel over the Impastoiata.
[tubepress mode=’tag’, tagValue=’polenta and cannellini beans’]
