Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Steamed Egg
| Cyber Kuali
Cooking receipe to make Steamed Egg under category Cyber Kuali. You may find some video clips related to this receipe below.Steamed Triple GemsBy Amy BehIngredients: 3 eggs1 century egg (pei tam)Salted egg yolkOil Seasoning (A)1/2 tbsp light soy sauce1/4 tsp saltDash of pepper5 tbsp water Topping1 t
[ read more ]
Tea - Iced Tea - Ginger Iced Tea
| Teas 2
Cooking receipe to make Tea - Iced Tea - Ginger Iced Tea under category Teas 2. You may find some video clips related to this receipe below.Ginger Iced Tea1 quart boiling water + 2 tbls.1 quart ice3 rounded teaspoons loose tea3 1/8 in. slices of Ginger root, washed not peeled, chopped2 tbls Orange b
[ read more ]
Fluffed
Puffed Cheese Recipe
| Vegeterian
Type: FluffedPuffed Cheese Free Cooking Recipe - Vegeterian Um! Yummy! Ingredients / Directions Preparation - 15 minutescooking time - 20 minutes 4 baked potatoes 1 tbsp of butter 1 tbsp Dijon mustard 2 eggsseparated 1 cup(s) smoked Mozzarelladiced 3 oz honey-roast hamroughly chopped
[ read more ]
Sausage Loaf Recipe
| Meats
Type: Sausage Loaf Free Cooking Recipe - Meats Simply good! Ingredients / Directions 3 cup(s)s sausage meat1 onionpeeledchopped fine2 cup(s)s bread crumbs4 tablespoons ketchupwaterseasonings to taste To prepare this Sausage Loaf Recipefirst soak the bread crumbs in the water. Add the
[ read more ]
Cooking receipe to make noisettes of lamb provencal under category General Recipes. You may find some video clips related to this receipe below.
noisettes of lamb provencal crepinettes with creamed garlic
500g ratatouille
2 pieces of caul fat
8 long noisettes each weighing 125l50g trimmed
500g cloves garlic peeled
200ml milk
200ml creme fraiche or mixed soured and double cream
Chop or mill the ratatouille coarsely to make a rough spreadable paste. Rinse the caul fat in warm water to make it supple and cut 8 squares from it large enough to enclose the pieces of lamb. Make a bed of ratatouille in the centre of each square put the lamb on top season and spread with more ratatouille (you may not need it all). Wrap caul round cutting away any lumpiness and turn the packages over on to a plate. chill until required to make the creamed garlic stew the cloves in milk and creams in a covered pan until soft about 20 minutes. Crush sieve and season adding a little water or stock if necessary to give the puree a loose rather than a stiff consistency. To cook the crepinettes first pre heat the oven to gas 8 230C (450F) then brown them on both sides quickly in a nonstick pan brushed with oil. When they are a rich golden colour put them in the oven for 10 minutes. Pour off surplus fat from the frying pan and stir in the garlic puree to heat through and take up any meaty juices. Put a noisette on each very hot plate on a bed of garlic. Serve with plenty of bread.
[tubepress mode=’tag’, tagValue=’noisettes of lamb provencal’]
