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Benihana Onion Soup Japanese cooking recipe
| Japanese
Ingredients STOCK 1 chicken carcass 1 beef bone 1 onion (diced finely) 1/4 stalk celery 2 quarts water (= 2 liters) 1/2 carrot (sliced) 1/4 garlic clove (smashed) SOUP 1 medium onion (thinly sliced) 1 kg mushroom (thinly sliced) 2 tablespoons sesame oil or vegetable oil 1/4 cup chopped sh
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Spirited Apricot Brie Recipe
| Appetizers
Type: Spirited Apricot Brie Free Cooking Recipe - Appetizers Simply good! Ingredients / Directions 1/2 cup(s) apricot jam1 tablespoon grated orange peel1 tablespoon brandy or orange juice1 tablespoon lemon juice1/8 teaspoon ground cinnamon1 piece brie cheese (about 1/2 pound)Thin bagu
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chilighetti Recipe
| Miscellaneous
Type: chilighetti Free Cooking Recipe - Miscellaneous the best! Ingredients / Directions 1 1/2 lb ground beef1 large onion1 1/2 cup(s)s uncooked spaghettibroken up1 can (16oz) kidney beansdrained2 teaspoon chili powder2 cup(s)s tomato juice1 tbs Worcestershire sauce3 teaspoon salt (or
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dipping sauces and mixtures info
| General Recipes
Cooking receipe to make dipping sauces and mixtures info under category General Recipes. You may find some video clips related to this receipe below.dipping sauces and mixtures infoMany Chinese dishes and snacks are dipped into a variety of dipping sauces before being eaten. The most popular of thes
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Type: Jewish Strudel Free Cooking Recipe – Pies And Pastries
All good!
Ingredients / Directions
2 cup(s) all-purpose flour
1/2 pt sour cream
1/2 lb butter * see note
pineapple jam or one of choice
apricot jam or one of choice
coconut flakes
chopped nuts
Maraschino cherries chopped
Powdered sugar
Mix flour
sour cream and butter. Divide into 3 equal parts and roll into balls. Wrap in wax paper and chill overnight.
Next day
roll in oblong shape (very thin) and spread with jams. Sprinkle coconut
nuts and cherries. Roll up like jellyrolls.
Bake in moderate oven (around 350 degrees) until brown. Sprinkle with powdered sugar. Slice and serve.
NOTE: To make a variety I use different types of Jams or Preserves to make a variety of flavors. One of mine is with blueberry Preserves and Cherry Preserves. But use you own imagination and taste.
NOTES : You must use real butter as margarine will not work for this dough. Also the thinner you roll out the dough the better the strudel is.
This recipe was given to me in California in 1961 by a Jewish family and the title is what they called it.
I usely make a double batch as soon as I take it out of the oven everyone is cutting into one of the rolls or two.
