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stuffed breast of veal
| General Recipes
Cooking receipe to make stuffed breast of veal under category General Recipes. You may find some video clips related to this receipe below.stuffed breast of vealPetto di Vitello Ripienoitalian1 kg piece boned breast of veal25g butterStuffing2 tablespoons oil1 onion chopped250g frozen chopped spinach
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demerara crunch
| Aga Recipes
Cooking receipe to make demerara crunch under category Aga Recipes. You may find some video clips related to this receipe below.demerara crunch275g self raising flour225g soft margarine150g demerara sugar 2 tsp ground gingerMix all the ingredients together to give a stiffish dough. Roll small walnut
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Chicken Tortilla Soup Recipe
| Soups
Type: Chicken Tortilla Soup Free Cooking Recipe - Soups Just do it! Ingredients / Directions 1/2 c Onion; Finely Chopped1 Med 1 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 4 c Chicken Broth 1/4 c Red Bell Pepper; Chopped 1 T Red Chiles; Ground 3/4 t Basil Leaves; Dried 1/2 t Sal
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Brew Burgers Recipe
| Barbecue
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Cooking receipe to make MINTED WATERMELON AND MULTICOLORED TOMATO SALAD under category Everyday Recipes. You may find some video clips related to this receipe below.
MINTED WATERMELON AND MULTICOLORED TOMATO SALAD
1 4-pound seedless watermelon (about 8 cups)
2 pounds vine-ripened orange or yellow tomatoes (about 8)
1 teaspoon coarse salt
1/2 red onion, cut into 1/8-inch slices, rings separated (makes about
cup)
1 lemon or 1/2 small regular cucumber, thinly sliced into rounds
2 tablespoons freshly squeezed lime juice
1 teaspoon fresh ginger, peeled and grated
1 teaspoon sugar
2 tablespoons fresh mint, julienned, for garnish; cilantro or
flat-leafed
parsley can be substituted
Recipe adapted from “The Casual Vineyard Table,” by Carolyn Wente and
Kimball Jones.
Carolyn Wente likes adding orange or yellow tomatoes for visual
contrast
with the bright red watermelon. Rather than chilling the light summer
salad,
she serves it at room temperature to enhance the flavors of the
delicate
fruit. She recommends pairing with a slightly chilled, dry Ros-style
wine.
Place a colander over a large bowl. Remove rind and any seeds from the
watermelon and cut into bite-sized pieces. Put the pieces into the
colander,
trying to catch as much of the juice as you can. Cut each tomato into
6
wedges and add to the watermelon in the colander. Sprinkle the fruit
with
salt and toss well. Let stand for 45 minutes at room temperature to
allow
the juices to drain into the bowl.
Remove the colander from the bowl and pour the fruit juices into a
saucepan.
Place over medium heat and simmer until reduced to about 3
tablespoons, 5 to
10 minutes. Transfer the fruit to the bowl, add the onion and cucumber
and
toss well.
In a small bowl, combine the reduced juices, lime juice, ginger and
sugar.
Pour over the watermelon mixture and toss gently to coat well. Garnish
with
mint and serve immediately.
Serves 6.
Per Serving: 91 Calories; 1g Fat; 2g Protein; 21g Carbohydrate; 3g
Dietary
Fiber; 0mg Cholesterol; 330mg Sodium.
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