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Results 91 - 100 of 163 for lily
Whisk eggs until mixed; add canola oil. Mix flour, cinnamon, sugar and add to egg mixture. Add blueberries, stirring enough to wet the ...
Soak mushrooms 30 minutes in ... and shred. Soak lily buds in water and trim ... in a figure-8 pattern with chopsticks. Serve at once. Serves 6.
Dissolve yeast in water. If you plan to bake immediately water should be all lukewarm. If you plan to store dough in refrigerator for later ...
Dissolve yeast in 1/2 cup very warm, not hot, water. Stir flour, salt and sugar together in large bowl. Cut in shortening. Add yeast water ...
Sift sugar four times. Sift flour four times. Combine butter and butter. Gradually add sugar, cream for 10 minutes. Add one egg at a time ...
Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2 inch baking pan. Combine flour, baking powder and salt; set aside. Heat peanut ...
97. KAENG CHUD WOON
Pale gold, stringy lily buds, about 2" to 3" ... eggs overcook. Serve at once. But just before serving, garnish soup with coriander leaves. Enjoy!
Cream Crisco and sugar. Beat at low speed adding eggs, milk and dry ingredients. Add vanilla and beat 5 minutes at medium speed, scraping ...
Mix ingredients in order given and pour into greased 9"x13" baking pan. Bake at 475 degrees until lightly brown. Cut in squares and serve ...
100. PUMPERNICKEL BREAD
Put active dry yeast in warm water. Take molasses, caraway, salt, Crisco, rye flour and approximately 1 cup of flour and mix with soft ...
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