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RecipeNLG
Gathered
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Heat oil in small pan. Saute onion and garlic until golden brown. Add garam masala, curry paste, salt, chilli. Stir for 1 minute, add mushrooms, cover, cook for 1 minute. Add water, bring to boil and stir until thick paste is formed. Stir in cilantro and cream. Serve hot.