Saw Mill Beef Recipe
| Meats
Type: Saw Mill Beef Free Cooking Recipe - Meats Check out the travel channel! Ingredients / Directions 4 lb To 5 pot roast 1 lg Onion 1 c Tomato; chopped Salt and pepper Put roast into a heavy skillet (with cover). Smother meat with onion and tomatoes. Sprinkle with salt and pepper.
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penne with a slow cooked sausage sauce
| General Recipes
Cooking receipe to make penne with a slow cooked sausage sauce under category General Recipes. You may find some video clips related to this receipe below.penne with a slow cooked sausage saucePenne con sugo di salsiccie alla adamitalianriver cafe cook book2 tablespoons olive oil8 italian spiced fre
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steamed chocolate pudding
| General Recipes
Cooking receipe to make steamed chocolate pudding under category General Recipes. You may find some video clips related to this receipe below.steamed chocolate pudding110g butter or margarine110g caster sugar2 eggs size 3 beaten85g selfraising flour1/2 teaspoon baking powder30g ground almonds15g coc
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roast nashi pears with sesame praline ice cream
| General Recipes
Cooking receipe to make roast nashi pears with sesame praline ice cream under category General Recipes. You may find some video clips related to this receipe below.roast nashi pears with sesame praline ice cream Sesame praline ice cream100g granulated sugar 100g sesame seeds 3 large egg yolks 50g ca
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Cooking receipe to make lemon and lime chutney under category Aga Recipes. You may find some video clips related to this receipe below.
lemon and lime chutney
l.8 kg lemons and/or limes
900g onions
50g salt
12g cardamom pods
12g coriander seeds
2 piutsl1
200m1 white wine vinegar
50g green chillies chopped
100g fresh ginger grated
1.35kg sugar
Slice the fruit and remove the pips.
Put into a large bowl with the salt and the finely sliced onions.
Tie the spices together in a muslin bag and add to the bowl along with the vinegar. Cover and leave to stand for 8 hours or overnight.
Pour the mixture into a heavy based preserving pan add the chilli and ginger. Bring to the boil on the simmering plate cover and place in the simmering ovenfor 1 to 1 1/2 hours until the fruit and onions are softened.
Return the pan to the simmering plate and add the sugar stirring constantly to dissolve the sugar.
Transfer to the boiling plateand boil fast for 15 to 20 minutes.
Stir frequently to prevent burning it is a good idea to wear an ovengauntlet to protect your hand from splashes.
It may be sufficient to have the pan half on the plate and still keep a good boil.
Boil to reduce the liquid and make a thickish consistency it will also thicken as it cools.
Remove the spice bag.
Ladle the chutney into warm clean sterilised jars.
Cover and seal while hot.
Keep for at least one month in a cool dark place before opening.
A chutney to serve with curries it is best to make this when lemons or limes are on special offer in the shops. It needs to mature for at least a month after making but it gets better with keeping.
Makes about 3.5kg
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