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Curried Banana Cauldron Recipe
| Halloween
Type: Curried Banana Cauldron Free Cooking Recipe - Halloween Check out the travel channel! Ingredients / Directions # 4 bananaspeeled# 3 oz. (75g) long grain rice# half an ounce (12g) margarine# half an ounce (12g) flour# juice of half a lemon# 2 eggshard boiled and shelled# half an
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warm mushroom salad
| General Recipes
Cooking receipe to make warm mushroom salad under category General Recipes. You may find some video clips related to this receipe below.warm mushroom saladdressing: 1 tablespoon walnut oil 1 tablespoon olive oil 1 tablespoon balsamic vinegar1 tablespoon olive oil 1 tablespoon yellow mustard seed 1 t
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Peanut Butter Granola Recipe
| Breakfast
Type: Peanut Butter Granola Free Cooking Recipe - Breakfast Wow! Ingredients / Directions 1 cup(s) raisins2/3 cup(s) creamy peanut butter2/3 cup(s) honey1/2 teaspoon cinnamon1 teaspoon vanilla extract4 cup(s)s oatmeal1/2 cup(s) dried figssnipped1 cup(s) shelled peanuts Pour boiling wa
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partridge wrapped in prosciutto
| General Recipes
Cooking receipe to make partridge wrapped in prosciutto under category General Recipes. You may find some video clips related to this receipe below.partridge wrapped in prosciuttoPernice con prosciuttoitalianriver cafe cook book6 partridges plucked and cleanedsea salt and freshly ground black pepper
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Type: All-American Pie Pastry Free Cooking Recipe – Pies And Pastries
All good!
Ingredients / Directions
1 1/4 cup(s) all-purpose flour
1/2 teaspoon salt
1/3 cup(s) frozen lard or shortening cut into bits
3 tbl ice water
To ensure a tender crust
this recipe should not be doubled. Thoroughly freezing the lard or shortening will give you the flakiest crust.
PLACE the FLOUR AND SALT in the bowl of a food processor and pulse 2-3 times. Scatter the lard or shortening over the flour mixture. Sprinkle with the water and process about 5 seconds or until dough just begins to form. Shape into a ball
then flatten it slightly. Dust lightly with flour and place in the center of a 2-gallon-size plastic storage bag. It may be refrigerated at this point up to 40 minutes. With the storage bag open and the dough circle centered in the bag
roll the dough into a circle that almost touches the edges of the bag. Cut and discard the top sheet of the plastic bag so that the dough is lying on the bottom sheet. Flip onto the pie plate; peel the plastic off and discard. Cut the pastry so it hangs about an inch over the rim. Lightly press the overhanging pastry under
(between the pastry and the pie tin). Pinch or crease the edges of the pastry in a zigzag or fluted pattern. This is not only decorative
it also acts as a wall to keep the filling in.
Yield: 1 single-crust 8- to 10-inch pie shell.
