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    You are in: Home / Chef #897162's Public Recipes
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    8 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    An old English recipe to accompany any game meal, particularly good with venison and pigeon!.

    Recipe #323662

    A new twist on a delicious ingredient,as well as a started-I find this a great energy packed, filling lunch. A tasty and impressive starter! Introduced to me back in the 80's and often a useful "alternative dinner vegetable dish".

    Recipe #316989

    This recipe is great for helping your children get some of the 5 a day veg required-to add to the fun,you can be brave and let them help making them,this does seem to encourage them to eat some,and is a great holiday rainy day fun time to introduce children to cooking, These "burgers freeze well (I use a well washed empty ice cream tub) and can be re-cooked from frozen.

    Recipe #316982

    A delicious sauce,making an authentic Thai chicken,or a tasty dressing when drizzled over fish-particularly salmon! Delicious with a crisp green salad.

    Recipe #316704

    A cheap, professional looking, filling meal with the filling of your your choice--even the WORST cook can impress friends with this one! I've chosen cheese and ham, but use the filling of your choice! If you want traditional kievs, make garlic butter by mixing butter, parsley and garlic and freezing it for 5 minutes in 4 portions for this dish.

    Recipe #316237

    an authentic,easy to make starter or snack with a distinctive oriental flavour,

    Recipe #316234

    As recepies change over the centuries,and convenience stuffing "mixes" become more readily available,,,I thought I would put up the traditional English chestnut stuffing recipe for turkey and goose- just remember to 3 parts COOK the goose first,well draining the cavity-and save the lovely goose fat for your roast potatoes, This IS hard-as stuffing a partially cooked bird has no "give" in it-and burns your hands-so hold it in kitchen paper!, If you DONT pre-cook the goose,the stuffing fills with fat-so don't try it! It DOES keep a turkey lovely and moist,but add the cooking time for the weight of the stuffing accordingly-or alternately (tho' not as tastey) cook the stuffing seperately in a tin,or in balls for an hour.

    Recipe #316231

    A classic main meal-or starter,made to an old recipe with no changes and maximum presentation!

    Recipe #314896

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