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
[ read more ]
Mediterranean Omelet
| Everyday Recipes
Cooking receipe to make Mediterranean Omelet under category Everyday Recipes. You may find some video clips related to this receipe below.Mediterranean OmeletIngredients1 package frozen Sara Lee Bagels - Onion, Plain or Egg2 tablespoons olive or vegetable oil1/2 cup chopped onion1 clove (about 1/2 t
[ read more ]
Lamb
Country Style (Aranaki Exohiko) Recipe
| Greek
Type: LambCountry Style (Aranaki Exohiko) Free Cooking Recipe - Greek Amazing! Ingredients / Directions # 3 lbs. 6 oz. (one and a half kilos) leg of lambboned# 1 lb. 2 oz. (500g) round potatoes# 1 lb. 2 oz. (500g) carrotscoarsely cut# 4-5 spring onionssliced# 11 oz. (300g) peas# 11 o
[ read more ]
Strawberry Chantilly
| Pie s 4U
Cooking receipe to make Strawberry Chantilly under category Pie s 4U. You may find some video clips related to this receipe below.Strawberry Chantilly My sister-in-law gave me this recipe. It is really light and tasty after summer BBQ get togethers.
[ read more ]
Type: Stained Glass Cranberries Free Cooking Recipe – Thanks Giving
It’s alright!
Ingredients / Directions
4 cup(s)s fresh cranberries
rinsed
and drained
but not dried
2 cup(s)s granulated sugar
4 tablespoons brandy Spread berries in a single layer in a 13 x 9-inch glass baking dish. Sprinkle evenly with sugar. Cover with heavy foil and crimp the edges to seal the pan. Bake at 350 degrees F for 20 minutes. Very carefully move the casserole back and forth to coat the berries. Return to oven and bake 10 more minutes. Again gently move the casserole back and forth.
Place on cooling rack and COOL COMPLETELY before uncovering. Stir in brandy then spoon into hot sterilized quart jars. Seal and refrigerate. Store up to one month.
Serve in a cut glass bowl.
