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fried dim sims
| General Recipes
Cooking receipe to make fried dim sims under category General Recipes. You may find some video clips related to this receipe below.fried dim simschinese1 pack won ton wrappers 600g finely minced pork 100g bamboo shoots finely chopped 1 spring onion finely chopped 2 tgablespoons finely chopped fresh
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Jelly Doughnuts Recipe
| Breakfast
Type: Jelly Doughnuts Free Cooking Recipe - Breakfast Yes! Ingredients / Directions 4 to 4 1/2 cup(s)s white bread flourplus more for dusting1 teaspoon salt2/3 ounce (.6 ounce) cake fresh yeast or 1 envelope dry active yeast (2 1/2 teaspoons)1 cup(s) lukewarm milk2 tablespoons gran
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Broccoli Saute Japanese cooking recipe
| Japanese
Ingredients salt 1 1/2 ounces broccoli florets 1 slice ham cooking oil 1/2 teaspoon soy sauce Directions 1Bring a pot of salted water to a boil (if you are making a family sized portion of this recipe, this will take a while). Blanch the broccoli for a minute or two in boiling water. 2Cut the
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Scare Crow Scramble Recipe
| Halloween
Type: Scare Crow Scramble Free Cooking Recipe - Halloween All good! Ingredients / Directions 3 cup(s)s small pretzels3 cup(s)s shoestring potatoes3 cusp Spanish peanuts1/2 cup(s) seasoned croutons1 (4 1/2 ounce) can French-fried onions1/2 cup(s) butter1/2 cup(s) Parmesan cheese Mix we
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Cooking receipe to make walnut bread under category General Recipes. You may find some video clips related to this receipe below.
walnut bread
400g strong white bread flow
100g Granary flour
6g sachet of easy blend dried yeast
1 tsp soft walnut or olive oil
75g walnuts chopped
Place the flours in a bowl with the dried yeast.
Stir in the salt then add 2 tbsp oil and 300ml tepid water.
Mix with a spoon then gather together with and place on a lightly floured board.
With floured hands knead for about 10 minutes until the dough feels smooth and elastic.
To knead stretch the dough away with the heel of your hand fold it back turn then repeat.
Place the kneaded dough in a lightly oiled wide bowl and cover with cling film.
Leave somewhere barely warm for 1 1/2 2 hours until well risen: when you insert a finger into the dough the mixture should not spring back.
Turn the dough out onto a board and punch down to knock out the air.
Knead in the walnuts.
Shape the dough into a rectangle the length of your 1kg buttered loaf tin.
Roll up then tuck in the ends underneath.
Place the loaf seam side down in your tin and cover lightly with oiled cling film.
Leave somewhere barely warm for about 30 minutes until it has risen to fill the tin.
Bake in a preheated oven (230C/450F/Gas Mark 8) for 20 minutes then reduce the heat to 200C/400F/Gas Mark 6 and continue to bake for a furthe .2025 minutes until the loaf sounds hollow when tapped on the base.
Leave to cool on a wire rack.
Serves 4
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