Something Different
| Drink Master
Cooking receipe to make Something Different under category Drink Master. You may find some video clips related to this receipe below. 1 oz Peach Schnapps 1 oz Amaretto 2 oz Pineapple Juice 2 oz Cranberry JuiceShake with ice and pour into highba
[ read more ]
Prawns, Chicken and Fruity Salad
| Cyber Kuali
Cooking receipe to make Prawns, Chicken and Fruity Salad under category Cyber Kuali. You may find some video clips related to this receipe below.Prawns, Chicken and Fruity SaladBy Amy Beh Ingredients 5 large prawns, shells intact 1 roasted drumstick (you can buy from the shop) 250g just ripe papaya,
[ read more ]
Celery Salad Recipe
| Salad
Type: Celery Salad Free Cooking Recipe - Salad No other! Ingredients / Directions 3 cup(s)s cut celery1 cup(s) cream dressing To prepare this Celery Salad Recipefirst mix the celery with the cream dressing. Garnish with water cress or celery tops.
[ read more ]
Mandeville
| Drink Master
Cooking receipe to make Mandeville under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Light Rum 1 oz Dark Rum 1 tsp Anisette 1 tbsp Lemon Juice 1 tbsp Cola 1/4 tsp GrenadineShake w
[ read more ]
Cooking receipe to make pigeon and plum casserole under category Aga Recipes. You may find some video clips related to this receipe below.
pigeon and plum casserole
25g butter
1 tbsp vegetable oil
4 pigeons dressed
2 tsp flour
1 medium onion skinned and chopped
2 cloves
1 bouquet garni
150mI port
450g plums stoned and halved
salt and pepper
a little grated nutmeg
Heat the butter and oil in a flameproof casserole.
Coat the pigeons in the flour and then fry them until browned on all sides.
Remove them to a warm plate.
Fry the onion in the casserole until softening return the pigeons to the pan and add the bouquet garni doves and port.
Arrange the plums over the top.
Cover with a tightly fitting lid.
Bring to the boil and then transfer to the simmering ovenfor about 2 hours until the pigeons are tender.
Transfer the pigeons and plums to a serving plate.
Boil the juices to thicken season with salt pepper and nutmeg and pour over the pigeon.
Pigeons and plums are in season together and combine in this casserole to make a slightly sweet and sour mixture. The cooking time for the pigeons will depend on how young and tender they are.
Serves 4
[tubepress mode=’tag’, tagValue=’pigeon and plum casserole’]
