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    You are in: Home / Samuel Holden's Public Recipes
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    30 Recipes

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    All purpose pesto sauce

    Recipe #13044

    The puffs are light and delicious, use them for any other filling...broccoli is great in a light bechamel sauce. The mushroom sauce is also very good in vol-au-vents... enjoy! Ah! the choux pastry recipe is from Delia Smith's cookery course... very very useful book!!!

    Recipe #13034

    Fattening! very very bad for you--but taste it--you'll see!

    Recipe #13033

    Crunchy wafer thin parmesan biscuit, great with vegetables

    Recipe #13027

    A nice refreshing summer cocktail, its sweet and hits the spot very quickly...great for parties instead of punch.

    Recipe #13021

    Quick, easy, tasty, perfect after a long day of work (whatever you do). Cooking pasta in this way is someone elses idea and I can't remember who's...Please tell me...someone! :( Test the pasta occasionally and drain it when it's at your preferd "hardness" or "softness", I refuse to eat anything that is not al-dente, but in spain they serve it all mushy (ick!).

    Recipe #12988

    I love chocolate...this is a very dark rich chocolate mousse whith a lovely sweet, and slightly acid, dark fruit jam at the bottom. The mousse is adapted from Delia Smith's "Complete Cookery Course, Classic Edition" (Pub. BBC, Ed. 2000). As an alternative you can use mint in stead of fruit. Boil half a cup of fresh mint in water, add 1/2 a cup of sugar and a Tsp of cornflour. Boil

    Recipe #12972

    Great on salads and in any food that needs basil. Dont heat it, all the flavour evaporates!

    Recipe #12951

    Real mashed potatoes, like mum makes (well...almost). These are great when you're depressed, angry, have been dumped, or all the above :)) Enjoy!

    Recipe #12944

    This is a mixture of several recipes I've seen on this website, thanks to all the chefs who posted chicken recipes. The caramelized onions are and adaptation on someone else's onions, but I can't remember who right now (do tell if you know who you are).

    Recipe #12888

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