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turkey burgers
| Aga Recipes
Cooking receipe to make turkey burgers under category Aga Recipes. You may find some video clips related to this receipe below.turkey burgers1 small onion finely chopped 450g minced turkey 50g fresh breadcrumbs or porridge oats grated rind of 1/2 a small lemon 2 tbsp chopped parsley8 streaky bacon
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Christmas Party Punch Recipe
| Holiday
Type: Christmas Party Punch Free Cooking Recipe - Holiday the best! Ingredients / Directions # Three and a half pints (2 litre) red wine# One and a half pints (825ml) waterboiling# 1 wine glass of brandy# 1 wine glass of Cointreau# 2 cloves# 12 cubes sugar# 2 oranges# 1 x 2 inch (5cm
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Bacon Wrapped Enoki Japanese cooking recipe
| Japanese
Ingredients 12 slices bacon, halved crosswise 2 (4 ounce) packages enoki mushrooms, trimmed and split into 24 bundles 3 scallions, quartered lengthwise and cut into 3-inch lengths fresh ground pepper Directions 1Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper and
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Chocolate Crunch Pie
| Everyday Recipes
Cooking receipe to make Chocolate Crunch Pie under category Everyday Recipes. You may find some video clips related to this receipe below.Chocolate Crunch Pie1 package (4-serving size) JELL-O Chocolate InstantPudding1 cup cold milk3 1/2 cups (8 ounces) COOL WHIP, thawed20 OREO sandwich cookies, grou
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Cooking receipe to make victorian moulded jelly under category General Recipes. You may find some video clips related to this receipe below.
victorian port wine or claret moulded jelly
430 ml port or claret
60g golden granulated sugar
pinch of ground cloves
2 tablespoons redcurrant jelly
5 teaspoons powdered gelatine
A 990 ml jelly mould
Put all the ingredients except the gelatine into a large pan with 430 ml water.
Heat gently to dissolve the sugar and redcurrant jelly.
Sprinkle the gelatine over 4 tablespoons water in a heatproof bowl and leave to stand for 3 minutes.
Melt gently by standing the bowl in a pan of hot water.
Stir into the port mixture.
Strain through muslin into the wetted mould then chill until set.
Turn out and serve with whipped cream and sponge fingers or crisp biscuits.
Serves 6
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