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Plain flour and/or corn flour. Stock powder (chicken, beef or vegetable - I use the Massels brand) Salt and pepper. Tomato paste. Soy sauce. Crushed garlic and/or ginger (or ground ginger) BBQ and tomato sauce. Greek yoghurt (to substitute sour cream) Peanut butter (for satay)

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Give the cubes of butternut squash a head start for 10 minutes to soften in the oven before adding in the other veggies. The broccoli, peppers and onion are naturally more tender than the butternut squash and cook more quickly. That way everything ends up finishing at the same time. 03 of 39.

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Wash cilantro thoroughly. Cut the lower stems of the cilantro and discard. With a pair of kitchen shears cut the cilantro bunch into 3 parts and place in a food processor. Add the remaining ingredients, and push the on button. Let it run for about 3 minutes, stopping every 30 seconds to stir the ingredients around.

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In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust. Bake the quiche until the center is just about set, about 45-55 minutes.

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Preparation. In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.

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Preheat oven to 350°. Grease and flour 2 (9-inch) round cake pans. (You can use baking spray with flour.) In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition. In a medium bowl, stir together dry ingredients.

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method: 1. Preheat oven to 350 degrees. Prep cookie sheets with parchment paper. Set aside. 2. In the bowl of a stand mixer fitted with paddle attachment, cream together butter and both sugars on medium speed until light and fluffy, about 3 minutes. 3. Meanwhile, while the butter and sugar are creaming together, whisk together flour, cornstarch.

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Start with the carrots (densest vegetables first!). Put them into food processor container and pulse until they're broken down into small bits. Add the celery and process. Now add about one-quarter of the salt and process. Add leeks and onions and process. Add another quarter of the salt and process.

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Line baking sheet (s) with parchment paper, set aside. In medium bowl whisk together flour, cornstarch, baking soda and salt. Set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, and granulated sugar on medium speed for 2 minutes until light and fluffy.

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Scrape dough out of bowl on work surface lightly dusted with flour. Shape into log, fully deflating dough in the process. Cut into 3 equal portions (330g / 11.6 oz each) - one for each pizza base. For each dough portion, shape into a ball, tuck the sides under, money-bag style, so you have a smooth surface.

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Step One: In a large stock pot or Dutch oven, combine the ingredients and any/all optional ingredients of your choosing. Step Two: Bring to a rolling boil before covering and reducing heat to a low simmer for two hours. Step Three: Remove the chicken from the pot and allow to cool enough for you to dice the meat into small cubes. Step Four: Return the diced meat to the liquid, cover, and.

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Line a standard 12-cup muffin pan with paper cups and grease the papers. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Use a whisk to blend the ingredients together and remove lumps. In a larger mixing bowl, combine the sugar, yogurt (or sour cream), oil, eggs, and vanilla.

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Bake top 2 pans for 21 minutes, remove from oven. Move bottom pan up and bake for another 2 minutes then remove. 2 x 23 cm / 9″ cake pans - 27 minutes. 2 x 15.25cm / 6″ cake pans - 25 - 27 minutes, only make half a batch. Halve the recipe for a single round cake, 20 - 23cm / 8 - 9″.

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If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together.

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Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean.