Creamy Tofu Savory Sauce Japanese cooking recipe
| Japanese
Ingredients 3/4 cup almond oil or safflower oil 3/4 cup water 1/4 cup Braggs liquid aminos or soy sauce 1/8 cup brewer's yeast 1/4 teaspoon kelp powder 1/4 teaspoon spike seasoning (herb or vegetable salt substitute) 1/4 teaspoon basil 1/8 teaspoon granulated garlic 1 1/2 teaspoons lemon jui
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GARLIC-ROASTED NEW POTATO SALAD
| Everyday Recipes
Cooking receipe to make GARLIC-ROASTED NEW POTATO SALAD under category Everyday Recipes. You may find some video clips related to this receipe below.GARLIC-ROASTED NEW POTATO SALAD(Serves 8 to 10)Five pounds small red new potatoes Six cloves fresh garlic, cleaned and finely diced One and one-half cu
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pheasant and chestnut crumble
| General Recipes
Cooking receipe to make pheasant and chestnut crumble under category General Recipes. You may find some video clips related to this receipe below.pheasant and chestnut crumble3 ovenready pheasants (2 large: approx 906g; or 3 mediumsized 700g800g)300ml chicken or pheasant stock 300ml dry cider 2 bay
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lemon fudge tart
| Aga Recipes
Cooking receipe to make lemon fudge tart under category Aga Recipes. You may find some video clips related to this receipe below.lemon fudge tart25g ground almonds 5 eggsgrated rind of 1/2 a lemon 150g plain flour150g caster sugar75g butter diced1 egg few drops almon or vanilla essencefor the fillin
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Type: Stuffed Vine Leaves (Dolmadakia Yialanzi) Free Cooking Recipe – Greek
Simply good!
Ingredients / Directions
# 50-60 vine leaves
# one and a half cup(s)s of onions
finely chopped
# one cup(s) of spring onions
finely chopped
# 1 cup(s) of olive oil
# 1 cup(s) of rice
# salt and pepper
# Juice of 2 lemons
# half a cup(s) of dill
finely chopped
# quarter cup(s) of fresh mint
finely chopped # Blanch the vine leaves
drain and allow to cool
# Mix all the ingredients except the lemons and wrap in the vine leaves
forming them into roll shapes
# Place some of the vine leaves on the bottom of the pan
then place the rolls in outward radiating circles
evenly spaced and close to one another
# Gently place a plate that”s not too heavy on top of the vine leaves so that they don”t break open during cooking
# Add the lemon juice and enough water to cover the rolls
# Boil gently until the water had been absorbed and rice cooked
# Allow to cool then arrange on a plate
garnished with slices of lemon
