Mikado Cocktail
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Cooking receipe to make Mikado Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 oz Brandy 1 dash Triple Sec 1 dash Grenadine 1 dash Creme de Noyaux 1 dash BittersStir in old-fashioned gl
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potato scones
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Cooking receipe to make potato scones under category General Recipes. You may find some video clips related to this receipe below.potato sconesl lb boiled potatoes peeledsalt2oz porridge oats2oz plain flourunsalted butterhoney or maple syrupblackberriesMash the potatoes making sure there are no lump
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tagliatelle with broad beans and pancetta
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Cooking receipe to make tagliatelle with broad beans and pancetta under category General Recipes. You may find some video clips related to this receipe below.tagliatelle with broad beans and pancetta450g shelled broad beans thawed if frozen450g tagliatelle5 tbsp olive oil2 cloves of garlic sliced175
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Pot Roast w/Creamy Mushroom Sauce
| Christmas Recipes
Cooking receipe to make Pot Roast w/Creamy Mushroom Sauce under category Christmas Recipes. You may find some video clips related to this receipe below.Recipe By : "Mabel Hoffman[tubepress mode='tag', tagValue='Pot Roast w/Creamy Mushroom Sauce']
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Type: Canja Free Cooking Recipe – Soups
Unbelievable!
Ingredients / Directions
3 pounds boneless
skinless chicken meat
1 onion
chopped
6 cup(s)s chicken stock
1/4 cup(s) long-grain white rice
3/4 cup(s) tomato – peeled
seeded and chopped
1/2 cup(s) chopped carrots
salt to taste
ground black pepper to taste
3/4 cup(s) diced ham
1 tablespoon chopped fresh parsley To a large saucepan
add the chicken
onion
and chicken stock. Bring to a simmer
and cover. Cook over low heat until the chicken is tender
about 45 minutes. Lift the chicken out onto a platter
and set aside. Strain the stock through a sieve set over a bowl. Discard the solids
and skim off as much fat as possible from stock.
Rinse out the saucepan
and return the stock to it. Add the rice
tomatoes and carrots to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender
about 25 minutes.
When the chicken is cool enough to handle
cut it into strips about 1/2 X 1 1/2 inches. Return the chicken to the soup with the ham
and cook just long enough to heat through. Add the parsley
and serve.
