Fruit Smoothie
| Everyday Recipes
Cooking receipe to make Fruit Smoothie under category Everyday Recipes. You may find some video clips related to this receipe below.Fruit Smoothie2 cups fresh berries2 cups buttermilk1/2 cup crushed ice1 small banana, cut into chunks1 to 2 tablespoons honeyCombine all ingredients in blender; puree u
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spinach and ricotta lasagne with pine nuts
| General Recipes
Cooking receipe to make spinach and ricotta lasagne with pine nuts under category General Recipes. You may find some video clips related to this receipe below.spinach and ricotta lasagne with pine nutsdelia smithFor the sauce:850ml milk 50g butter50g plain flour1 bay leaf60g parmesan (pumigiano regg
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Harvey Wallbanger
| Drink Master
Cooking receipe to make Harvey Wallbanger under category Drink Master. You may find some video clips related to this receipe below. 1 oz Vodka 4 oz Orange Juice 1/2 oz GallianoPour vodka and orange juice into collins glass filled with ice cubes. Stir and float
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salad of smoked trout cumcumber and radishes
| General Recipes
Cooking receipe to make salad of smoked trout cumcumber and radishes under category General Recipes. You may find some video clips related to this receipe below.salad of smoked trout cumcumber and radishesdressing: 6 tablespoons fresh lemon juice 2 teaspoons dijon mustard 2 tablespoons creme fraiche
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Type: Four-Pepper Beef Tenderloin Free Cooking Recipe – Meats
This is a good one!
Ingredients / Directions
1 (2 pound) beef tenderloin roast
center cut
1 teaspoon dried oregano leaves
crushed
1 teaspoon sweet paprika
1 teaspoon salt
1 teaspoon dried thyme leaves
crushed
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground white pepper Heat oven to 425 degrees F.
In small bowl
combine seasoning ingredients. Press evenly into surface of beef roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast for 35 to 40 minutes for medium rare doneness.
3. Remove roast when meat thermometer registers 135 degrees F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise approximately 10 degrees F to reach 145 degrees F for medium rare.)
Carve roast into 1/2-inch thick slices.
Makes 6 servings.
