Autumn Pork Chop Stacks Recipe
| Barbecue
Type: Autumn Pork Chop Stacks Free Cooking Recipe - Barbecue Not bad! Ingredients / Directions 4 pork chops4 thick slices appleunpeeled4 thick slices sweet potatopeeled4 thick slices red onion1/2 teaspoon dried savory1/8 teaspoon ground nutmegSalt and black pepperto taste1 tablespoon
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mung beans info
| General Recipes
Cooking receipe to make mung beans info under category General Recipes. You may find some video clips related to this receipe below.mung beans infoMung beans or green gram are the most versatile of all the lentils. They are used in panipoorie a roadside snack of crisp hollow fritters filled with boi
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fillet of sea bass with scallops
| General Recipes
Cooking receipe to make fillet of sea bass with scallops under category General Recipes. You may find some video clips related to this receipe below.fillet of sea bass with scallops4 small fillets of sea bass with skinsalt and freshlyground black pepper25g butterFor the sauce1 tbsp oil1 shallot peel
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lanugues de boeuf
| General Recipes
Cooking receipe to make lanugues de boeuf under category General Recipes. You may find some video clips related to this receipe below.lanugues de boeufThis recipe for using up scraps of puff pastry comes from Constance Spry. Sherecommends them with fruit compotes; but they are good too with a creamy
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Cooking receipe to make VRYONOYE MIASO PO-RUSSKI (BOILED BEEF RUSSIAN-STYLE) under category Ukrainian Recipes. You may find some video clips related to this receipe below.
VRYONOYE MIASO PO-RUSSKI (BOILED BEEF RUSSIAN-STYLE) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef Ukrainian Amount Measure Ingredient — Preparation Method ——– ———— ——————————– 1 lb Beef marrow bones 2 qt — Water 1 Onion — cubed 1/2″ 1 Carrot — sliced 2 Celery ribs — w/leaves sliced 1 Turnip — peeled cubed 1/2″ 8 Peppercorns, whole 2 Bay leaves 4 tb Parsley — fresh; chopped 4 tb Dill, fresh — chopped 3 lb Beef rump roast, boneless 1 1/2 ts Salt 2 Garlic clove — chopped Place the peppercorns, bay leaves, parsley, and dill into a small cloth bag. Tie the bag closed. Put water, marrow bones,, the bag of spices, the vegetables, & salt into a large pot. Bring to a boil over high heat, skim the foam off as it occurs. Cook for 10 minutes at a boil, add the beef roast, boil for 3 minutes, reduce heat to low, cover, and simmer for 3 1/2 hours. Be sure to skim occassionaly. Remove from heat, remove the roast from the pot, slice for serving. * NOTE: This is excellent with a honey-onion sauce. ORIGIN: Tantiana Shulenko, Slavutych-Ukraine, circa 1995 per Don Houston Fidonet COOKING echo
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