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无法归类的食谱

Marco Pierre White recipe video 2. Bacon, Lentil and Cabbage Soup. Boeuf Bourguignon with Wild Mushrooms. Lamb Chops with Olives and Rosemary. Marco's Michelin-style Mashed Potato. Fillet Steak with Mustard and Chives. Venison Medallions with Fresh Blackcurrant Sauce. Pork Medallions with Sage and Apple Sauce. Pan-fried Cod Fillet with Sauce Vierge. Salmon Fillet with Ketchup Vinaigrette. Grilled Tuna Steaks 'à la Nicoise'. Mackerel with Salsa Verde. Lamb Shanks Stockpot Casserole. Beef and Guinness Stew.

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无法归类的食谱 | snowskinfood.blogspot.com Reviews
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Marco Pierre White recipe video 2. Bacon, Lentil and Cabbage Soup. Boeuf Bourguignon with Wild Mushrooms. Lamb Chops with Olives and Rosemary. Marco's Michelin-style Mashed Potato. Fillet Steak with Mustard and Chives. Venison Medallions with Fresh Blackcurrant Sauce. Pork Medallions with Sage and Apple Sauce. Pan-fried Cod Fillet with Sauce Vierge. Salmon Fillet with Ketchup Vinaigrette. Grilled Tuna Steaks 'à la Nicoise'. Mackerel with Salsa Verde. Lamb Shanks Stockpot Casserole. Beef and Guinness Stew.
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无法归类的食谱 | snowskinfood.blogspot.com Reviews

https://snowskinfood.blogspot.com

Marco Pierre White recipe video 2. Bacon, Lentil and Cabbage Soup. Boeuf Bourguignon with Wild Mushrooms. Lamb Chops with Olives and Rosemary. Marco's Michelin-style Mashed Potato. Fillet Steak with Mustard and Chives. Venison Medallions with Fresh Blackcurrant Sauce. Pork Medallions with Sage and Apple Sauce. Pan-fried Cod Fillet with Sauce Vierge. Salmon Fillet with Ketchup Vinaigrette. Grilled Tuna Steaks 'à la Nicoise'. Mackerel with Salsa Verde. Lamb Shanks Stockpot Casserole. Beef and Guinness Stew.

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snowskinfood.blogspot.com snowskinfood.blogspot.com
1

无法归类的食谱: 義大利鮪魚冷麵沙拉

http://snowskinfood.blogspot.com/2009/10/blog-post.html

天使麵50克、牛番茄、鮪魚、香菜、紅蘿蔔、紅洋蔥、長豆、泰國辣椒. 味醂、橄欖油、鹽、黑胡椒. 3牛番茄切塊,稍抓一下擠出汁液,成為醬料的一部分,接著加上洋蔥絲、紅蘿蔔絲、切斜片的長豆、香菜、泰國辣椒,再加入適量的橄欖油、味醂和蒜頭調味,將所有食材抓一抓入味,放到冰箱冷藏。 煮麵時加點鹽巴可讓水溫加高,加速麵條煮熟的時間,也可讓麵條吸收鹹味。 订阅: 帖子评论 (Atom).

2

无法归类的食谱: Marco Pierre White recipe video 1

http://snowskinfood.blogspot.com/2011/08/marco-pierre-white-recipe-video-1.html

Marco Pierre White recipe video 1. Bechamel Sauce (white sauce). Spaghetti with Meatballs and Tomato sauce. Macaroni Cheese with Soft-boiled Eggs. Asparagus with Easy Hollandaise Sauce. Asparagus Risotto with Chervil. Roast Pork Belly with Cider Cream Sauce. Roast Beef with Yorkshire puddings and gravy. Roast Beef with Beetroot. Roast Shoulder of Lamb with Tomatoes and Garlic. Fillet Steak with Mushrooms. 订阅: 帖子评论 (Atom). Marco Pierre White recipe video 2. Marco Pierre White recipe video 1.

3

无法归类的食谱: 三月 2009

http://snowskinfood.blogspot.com/2009_03_01_archive.html

KFC 薯泥 (山寨版). 1 将马铃薯洗净去皮,切半放在盐水里煮20分钟(要全熟哦 )后,拿出来。 2 将它压成泥状(趁热),加入奶油搅拌。 洋葱(切碎碎) 30g. 1 烧热了锅(中火),放奶油和洋葱碎去炒到香。 2 加入蘑菇再炒一下后,加入蒜米,盐,糖,蜀粉,酱油,蚝油和水,. 你可以去超市买brown sauce粉(西餐的调味料部门). 65288;其实去年我成功只用奶油,蒜米,蚝油,酱油,黑酱油,糖,盐,水,蜀粉和味精,. 老了 记忆差了 ). 订阅: 帖子 (Atom). KFC 薯泥 (山寨版).

4

无法归类的食谱: 八月 2009

http://snowskinfood.blogspot.com/2009_08_01_archive.html

香噴噴的炸雞排是夜市裡最受喜愛的小吃之一,台中逢甲夜市這間「士林爆醬雞排」,一塊50元雞排,熱賣秘訣除了使用溫體去骨去皮雞排和黑豬肉片外,裡頭包裹的濃濃起司和火腿,也讓人吃過難忘。 士林總店老闆運用巧思,將法國料理藍帶豬排改良成夜市小吃,包裹起司的第一層是煙薰火腿,第二層是香嫩的雞肉,咬一口,三種不同美味同時在嘴巴裡化開,鮮嫩又多汁,推薦沾上店家自調醬汁,美味更加倍! 逢甲加盟店老闆更將雞排和士林老店泡泡冰結合,吃完雞排後不妨來杯現打泡泡冰,清涼又消暑,夏天一口泡泡冰,讓你有幸福的感覺。 爆醬雞排最大特色在於咬下立刻流洩出來的濃濃起司,而且雞肉厚度達1.5公分,和火腿、起司呈現3種層次,鮮嫩又多汁。 不同於一般乾乾扁扁的薯條,爆醬雞排使用美國脆薯,吃得到香香軟軟的口感,喜歡吃薯條的朋友別忘來一份。 每天都要買進新鮮的溫體雞肉和黑豬里肌肉,用特殊的醬料醃製,並輕拍雞肉讓醬料均勻入味,保持肉質本身的水份跟嫩度,讓雞排不只會爆醬,還要吃起來多汁美味。 以花生和芒果口味最受歡迎,有著又香又滑的冰沙口感,花生還吃得到顆粒,是最受歡迎的口味。 友好連結: 士林夜市‧老張泡泡冰老店. 上選的日式海鮮鍋湯頭清&#122...

5

无法归类的食谱: 橘子果醬

http://snowskinfood.blogspot.com/2009/09/blog-post.html

柑橘類的水果中橘子是我的最愛!現在是產季季末,也是價格最便宜的時候,為了在未來幾個月還能享受到橘子的風味,將他做成果醬是最方便&最最幸福的方式。 在網站(就醬的午餐)上看到的超級簡單果醬製作法,參考其作法再加一點點改版~. 2 萊姆或檸檬半顆至一顆:要多酸可以依自己喜好,我釋酸,用了一整顆萊姆。 3 冰糖約半杯:我不喜歡太甜的果醬,釋甜者可以酌量加糖。 4 酒:用高檔酒是不道德的行為,現在景氣真的不好,用紅標米酒就粉好用(千萬不要用有加鹽的料理米酒)! 扒了外皮的橘子會有很多白鬚鬚,要一片片的撕乾淨後保留一顆不切塊。撕鬚鬚的過程需要耐心,這是個粉耗時的活兒,但當鬚鬚撕完時,泡在水中的橘子皮也軟的可以輕易的用湯匙將內皮的白色部分去除,這時就可以粉簡單的將外皮切絲嚕。我喜歡橘子皮的香味和苦味,所以切了兩張皮。如果喜歡甜味者,可選擇少量橘絲或乾脆不用加嚕。 在不鏽鋼鍋裡倒入薄薄的一層酒,再將切塊橘子、切絲橘皮和冰糖放入用小火煮。 呵呵呵!完工裝瓶照(青醬也來湊熱鬧讓畫面色彩豐富些些)。 订阅: 帖子评论 (Atom).

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无法归类的食谱

Marco Pierre White recipe video 2. Bacon, Lentil and Cabbage Soup. Boeuf Bourguignon with Wild Mushrooms. Lamb Chops with Olives and Rosemary. Marco's Michelin-style Mashed Potato. Fillet Steak with Mustard and Chives. Venison Medallions with Fresh Blackcurrant Sauce. Pork Medallions with Sage and Apple Sauce. Pan-fried Cod Fillet with Sauce Vierge. Salmon Fillet with Ketchup Vinaigrette. Grilled Tuna Steaks 'à la Nicoise'. Mackerel with Salsa Verde. Lamb Shanks Stockpot Casserole. Beef and Guinness Stew.

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