Brownie Kisses Recipe
| Dessert
Type: Brownie Kisses Free Cooking Recipe - Dessert It's ok! Ingredients / Directions 1 package (1 pound 3.8 ounces) fudge brownie mix1/4 cup(s) water1/2 cup(s) vegetable oil2 eggs1 1/4 cup(s)s vanilla milk chipsAbout 25 milk chocolate kisses with white chocolate stripesunwrapped1 1/2
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Anchovy Pasta Recipe
| Pasta
Type: Anchovy Pasta Free Cooking Recipe - Pasta Amazing! Ingredients / Directions 10 anchovy filets (rinse well if packed in salt)1 red onionchopped very fineOlive oil (enough to cover onions and anchovies in saut� pan)8 ounces dry spaghetti Saut� the chopped onions in o
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Miami
| Drink Master
Cooking receipe to make Miami under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Light Rum 1/2 oz Creme de Menthe 1 dash Lemon JuiceShake with ice and strain into cocktail glass. [tubepress mode='tag', tagValue='Miami'
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Hungarian Brandy Beef Goulash Recipe
| Soups
Type: Hungarian Brandy Beef Goulash Free Cooking Recipe - Soups This is a good one! Ingredients / Directions 3 lb beeffirst cut of the round or stew meatcut in 1" cubes1/2 teaspoon pepper2 tbsp Hungarian paprika2 tbsp shortening,half butter2 1/2 cup(s) onioncut into 1 1/2" chunks3/4 c
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Type: Sinigang na Baka Free Cooking Recipe – Special Filipino Delicacies
You got to try this!
Ingredients / Directions
Directions:
* 1 Kilo beef (for stewing
cut into chunk cubes)
* 12 pcs Tamarind (Sampaloc)
* 1 big Onion (diced)
* 6 big tomatoes (quartered)
* 2 pcs Radish (sliced)
* 4 pieces Gabi (peeled & cubed)
* 1 bundle Sitaw Stringbeans (cut into 2″ long)
* 1 bundle Kangkong (cut into 2″ long)
* Salt and Patis to taste
* 6 cup(s)s water
Directions:
1. Boil Tamarind to soften. Pound and strain all juices and set aside.
2. In a casserole
bring beef to a boil
lower fire and simmer for an hour(s) or 2 until beef is tender.
3. Take out all scum that rises to the surface.
4. Add onions
tomatoes and Tamarind juice.
5. Add in gabi
and cook for a few minutes.
6. Add in stringbeans (sitaw) and kangkong stalks.
7. Season with salt and Patis to taste.
8. Add in kangkong leaves.
9. Serve hot.
