Caramel Apple Cobbler Recipe
| Pies And Pastries
Type: Caramel Apple Cobbler Free Cooking Recipe - Pies And Pastries Yes! Ingredients / Directions 8 cup(s)s (8 medium) sliced apples3/4 cup(s) caramel topping1 tablespoon all-purpose flour3/4 cup(s) chopped nuts1/4 cup(s) granulated sugar1 (10 ounce) can Hungry Jack biscuits3 tablespo
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Long Life Soup
| Cyber Kuali
Cooking receipe to make Long Life Soup under category Cyber Kuali. You may find some video clips related to this receipe below.Long Life SoupBy Marjorie Chiew(A herbal vegetarian soup with gluten balls as the meat substitute. Best enjoyed with steaming hot rice or by itself.) Ingredients:
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quick mussel and smoked haddock chowder
| Aga Recipes
Cooking receipe to make quick mussel and smoked haddock chowder under category Aga Recipes. You may find some video clips related to this receipe below.quick mussel and smoked haddock chowder1 large onion diced 1 large carrot diced 2 tbsp virgin olive oil300g finnan haddock on the bone or 200g smok
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Tea - Vita-Blend Tea
| Teas 2
Cooking receipe to make Tea - Vita-Blend Tea under category Teas 2. You may find some video clips related to this receipe below.Vita-Blend TeaA delicious healthy blend with lots of minerals for well-being. 1 part alfalfa 1 part each nettle & peppermint leaves 1 part oatstraw 1 part lemon grass leav
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Type: Chicken and Mushroom Vol-au-vent Free Cooking Recipe – Holiday
Wow!
Ingredients / Directions
# 1 lb. (450g) puff pastry
# 5lb. (2.25kg) chicken and giblets
washed and cleaned
# 1 small onion
skinned
# 1 carrot
peeled
# 8 oz. (225g) mushroom
washed and sliced
# quarter pint of single cream
# 1 chicken stock cube
# half a pint (280ml) milk
# 2 oz. (50g) butter
# 2 bay leaves # Put the chicken and giblets into a large saucepan then add bay leaves
salt
pepper
onion and carrots
# Add water
cover the saucepan and cook over a gentle heat for one and a half to two hour(s) or until the chicken is tender
# Heat the oven to 450F
Gas Mark 8
240C
# On a lightly floured surface roll out the pastry to half to three quarters of an inch (1-1.5cms) thick
# Cut out an 11 inch (28cm) round and put on a baking sheet
# Cut a 9 inch (23cm) round in the center of the pastry
this time only cutting nearly through the pastry and brush the trop with milk
# Cook in the middle of the oven for about 45 minutes
until the pastry is well risen
# Allow to cool on a wire rack then cut out the lid
# Carefully scoop out the uncooked pastry from the middle
# Take the chicken out of the stock and cut the meat into manageable chunks
# Save half a pint(285ml) of chicken stock for the filling
# Place the butter in a saucepan and heat gently until it melts
# Add the flour
stir and cook for about 2 minutes then stir in the chicken stock and milk
# Crumble the chicken stock cube
add to the pan and bring to the boil while stirring
# Reduce the heat
add the mushrooms and stir for a further 10 minutes before stirring in the chicken and cream
# Place the vol-au-vent casing on a serving plate
fill with the chicken and mushroom filling and gently replace the lid
