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vinaigrette dressing
| General Recipes
Cooking receipe to make vinaigrette dressing under category General Recipes. You may find some video clips related to this receipe below.vinaigrette dressing1 level teaspoon salt preferably rock salt 1 clove garlic 1 rounded teaspoon mustard powder 1 tablespoon wine vinegar Freshly milled black pepp
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grilled prawns with lemon grass and basil butter
| General Recipes
Cooking receipe to make grilled prawns with lemon grass and basil butter under category General Recipes. You may find some video clips related to this receipe below.grilled prawns with lemon grass and basil butter 12 tiger or large prawns in their shells olive oil 2 stalks of lemon grass a large han
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Apricot
Apple And Banana Pudding Recipe
| Dessert
Type: ApricotApple And Banana Pudding Free Cooking Recipe - Dessert Outstanding! Ingredients / Directions 2 cup(s)s milkscalded? cup(s) sugar? cup(s) flour2 eggs4 apricotspittedsliced2 bananaspeeledsliced2 applespeeledcoredsliced1 teaspoon vanilla extract To prepare this ApricotApple
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Apricot Butter Squares Recipe
| Dessert
Type: Apricot Butter Squares Free Cooking Recipe - Dessert You got to try this! Ingredients / Directions 12 ounces vanilla waferscrushed1/2 pound buttermelted2 1/2 cup(s)s confectioners'' sugar2 eggs1/2 teaspoon vanilla extract1 pound canned apricot halvescut and drained4 ounces chopp
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Cooking receipe to make warm chicken tarragon and orange salad under category General Recipes. You may find some video clips related to this receipe below.
warm chicken tarragon and orange salad
1 x 3pound chicken
1 medium onion thinly sliced
grated zest and juice of 1orange
1 tablespoon chopped fresh tarragon (or 1/2 tablespoon dried)
1 bay leaf 1 1/2 cups water
1 tablespoon olive oil
1 tablespoon white wine vinegar
salt and freshly ground black pepper
Garnish:
1 small orange thinly sliced
small bunch of watercress
tarragon sprigs (optional)
Put the chicken sliced onion orange zest and juice tarragon and bay leaf in a large saucepan.
Pour enough water over the top of the chicken to cover it and sprinkle with salt and pepper to taste.
Cover bring to a boil and simmer for 45 to 60 minutes until the chicken is cooked.
Lift the chicken out of the saucepan and leave to cool.
Discard the bay leaf and onion.
Measure the stock.
Boil the chicken stock until it reduces to 1 1/4cups.
Set aside to cool then chill in the refrigerator. When the chicken is cold take the meat off the bones discarding the skin.
Cut the meat into bitesized pieces and place in a bowl.
When the stock has chilled remove the layer of fat from the top then rehear gently to thin it.
Stir in the oil and add wine vinegar and salt and pepper to taste.
Pour this dressing over the chicken and toss well.
Serve immediately garnished with orange slices watercress and tarragon sprigs if liked or cover and chill until required.
The salad may also be served on a bed of lettuce.
Serves: 4
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