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Zucchini Flower FrittersZuucchini flowers have been a long-time favourite of people living around the Mediterranean Sea, especailly in Italy and French Provence. The… |
Robert-Gilles Martineau
марта 2010 Продвинутый |
3 голоса
4252 визита
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Japanese-style Hamburger: Basic RecipeThe Japanese, like almost everyone in this World, love their “hamburgers”! But the way the Japanese go at it… |
Robert-Gilles Martineau
марта 2010 Продвинутый |
2 голоса
1919 визитов
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Shrimps RillettesRillettes is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat… |
Robert-Gilles Martineau
марта 2010 Продвинутый |
2 голоса
1797 визитов
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Japanese Cuisine: Scallops & GrapefruitThe Japanese will often combine seafood and fruit in simple and beautiful recipes. Not to mention they are also… |
Robert-Gilles Martineau
марта 2010 Продвинутый |
3 голоса
2939 визитов
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Cauliflower Mashed PotatoesCauliflower can be delicious, I promise Even your kids will love this recipe; just tell them it’s Mashed Potatoes. I was a little hesitant at… |
Two Southern Girls
марта 2010 Средний |
3 голоса
6320 визитов
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Buttery Parmesan RollsCan you say melt in your mouth good. The combination of the butter and Parmesan with a hint of seasoning, I think I need one right now! |
Two Southern Girls
марта 2010 Средний |
2 голоса
3382 визита
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Sauvignon Beef StewIt’s still cold outside so what better to warm your bones than this hearty Beef Stew. And yes its made with my favorite simmering ingredient… |
Two Southern Girls
марта 2010 Средний |
2 голоса
2174 визита
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Marshmallow Easter BunniesEveryone loves an Easter Basket. |
Two Southern Girls
марта 2010 Средний |
2 голоса
9662 визита
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Spelt pain a l'ancienneA bread from Peter Reinhart's The Bread Baker's Apprentice, a very easy one because it hardly needs any kneading and it only ferments once. And with… |
Guest of winter
марта 2010 Средний |
3 голоса
2731 визит
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Sweet sourdough cinammon breadA fluffy and tender sweet bread with dried fruits and brimming with the aroma of cinammon. For the sourdough lovers. |
Guest of winter
марта 2010 Средний |
3 голоса
5119 визитов
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