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Risotto with Shrimp Eggplant Recipe
| Vegetables
Type: Risotto with Shrimp Eggplant Free Cooking Recipe - Vegetables Try this one! Ingredients / Directions "7 tbl Olive oil1 x Shallotminced2 cup(s) Pearl barley8 cup(s) Vegetable stock3 x Japanese eggplant10 lrg shrimppeeled cut 4 piec1/4 cup(s) Grated pecorino cheese" Directions:
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Spicy Cheese Log Recipe
| Appetizers
Type: Spicy Cheese Log Free Cooking Recipe - Appetizers You got to try this! Ingredients / Directions 1 pound longhorn cheese3 ounces cream cheeseDash of Worcestershire Sauce1/2 teaspoon minced garlicCayenne pepper Soften cream cheese; grate longhorn cheese.With strong sturdy spoon (w
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Chocolate Wafer Crust
| Pie s 4U
Cooking receipe to make Chocolate Wafer Crust under category Pie s 4U. You may find some video clips related to this receipe below.Chocolate Wafer Crust A lovely crust to go with some of your favorites. Ingredients:
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mashed potatoes with olive oil and parmesan
| General Recipes
Cooking receipe to make mashed potatoes with olive oil and parmesan under category General Recipes. You may find some video clips related to this receipe below.mashed potatoes with olive oil and parmesanmashed potatoes with olive oil and parmesanitalianriver cafe cook book1.3kg yellow waxy potatoes
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Type: Best Ever Biscuits Free Cooking Recipe – Bread
Outstanding!
Ingredients / Directions
2 cup(s)s all-purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup(s) shortening or butter
2/3 cup(s) milk In medium mixing bowl stir together flour
baking powder
sugar
cream of tartar
and salt. Mix well to distribute the baking powder and the salt.
Using a pastry blender or fork
cut shortening into flour mixture until the mixture resembles coarse crumbs. If you use butter
be sure it is chilled. (Mixing by hand softens the shortening
making the dough sticky and hard to handle.)
Gently push the flour-shortening mixture against the sides of the bowl
making a well in the center. Pour the milk into the well all at once. Using a fork
stir just until the mixture follows the fork around the bowl and forms soft dough.
Turn the dough out onto a lightly floured surface. Knead gently 10 to 12 strokes.
On the lightly floured surface
pat the dough to 1/2-inch thickness (or roll it out with a lightly floured rolling pin
if desired). Sprinkle a little flour over dough.
Cut biscuit dough with a 2 1/2-inch round biscuit cutter
pressing the cutter straight down. Be careful not to twist the cutter or flatten the cut biscuit edges or you won”t get straight-sided
evenly shaped biscuits. Dip the cutter into flour between cuts to prevent sticking. If you do not have a biscuit cutter
use a straight-sided glass. Or
pat the dough into a 1/2-inch-thick rectangle and cut into squares or triangles using a sharp knife.
Using a metal spatula
carefully transfer the cut biscuits to an ungreased baking sheet. For crusty-sided biscuits
place about 1 inch apart. For soft-sided biscuits
place biscuits close together in an ungreased baking pan.
Re-roll scraps of dough and cut into biscuit shapes. Try to cut out as many biscuits as possible from a single rolling of dough. Too many re-rollings of the dough causes biscuits to be tough and dry.
Bake biscuits in 450 degree F oven 10 to 12 minutes or until biscuits are golden on the top and the bottom.
Serve warm.
Makes 10 to 12 biscuits.
