mustard vinaigrette
| General Recipes
Cooking receipe to make mustard vinaigrette under category General Recipes. You may find some video clips related to this receipe below.mustard vinaigrette1 teaspoon dijon mustard 2 tablespoons red or while wine vinegar salt and freshly ground peppy to taste 1 clove garlic minced 1/2 cup olive or ve
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french dressing
| General Recipes
Cooking receipe to make french dressing under category General Recipes. You may find some video clips related to this receipe below.french dressing1 tablespoon olive oil6 tablespoons wine vinegar 1/2 teaspoon mustard1/4 teaspoon sugar salt and pepper Place all the ingredients with salt and pepper to
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Cauliflower in egg & lemon sauce Recipe
| Greek
Type: Cauliflower in egg & lemon sauce Free Cooking Recipe - Greek Um! Yummy! Ingredients / Directions Directions: * 1 cauliflower * Salt * Pepper * 2 eggs * Juice of 2 lemons Seperate the flowerswash them and brown them in oil. Add enough water to cover,salt and pepper
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venison pate with jelly
| Aga Recipes
Cooking receipe to make venison pate with jelly under category Aga Recipes. You may find some video clips related to this receipe below.venison pate with jelly250g venison finely minced 1 chicken breast finely minced 1 clove of garlic crushed1 sherry glass of sweet sherry 1 medium onion finely chopp
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Type: Vampire Blood Fudge Free Cooking Recipe – Halloween
Outstanding!
Ingredients / Directions
1 1/2 cup(s)s granulated sugar
1 teaspoon salt
2 tablespoons butter or margarine
1/2 cup(s) evaporated milk
1 small box cherry-flavored gelatin
2 to 3 tablespoons raspberry jam
2 cup(s)s semisweet mini chocolate chips
1 1/2 teaspoons vanilla extract
Butter an 8-inch square pan. Mix sugar
salt
butter or margarine and milk in a saucepan. Place the mixture on the stove
and bring to a boil over medium heat. Stir carefully and continuously for exactly 5 minutes. If you stop stirring
the mixture will rise in the pan and burn. If the mixture is too near the top of the pot
the heat is too high and should be lowered.
Prepare gelatin according to package directions
using only 1 cup(s) water. While gelatin is still liquid
add it and raspberry jam to fudge mixture. Boil for 3 minutes
stirring constantly.
Remove the saucepan from heat. Turn off the heat. Add chocolate chips immediately
and stir until they are all dissolved. Add vanilla extract and stir. Pour fudge into the prepared pan. Refrigerate overnight.
When fudge is hard
turn the pan over and run hot water over the bottom so you can remove the fudge easily.
Cut into 16 squares.
