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Chocolate Raspberry Pudding Cake Recipe
| Cakes
Type: Chocolate Raspberry Pudding Cake Free Cooking Recipe - Cakes It's alright! Ingredients / Directions 1 1/2 cup(s)s all-purpose flour1 1/2 teaspoons baking powderPinch of salt1/3 cup(s) best-quality unsweetened cocoa powder8 tablespoons (1 stick) unsalted butter1 tablespoon frambo
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Oh My Gosh
| Drink Master
Cooking receipe to make Oh My Gosh under category Drink Master. You may find some video clips related to this receipe below. 1 oz Amaretto 1 oz Peach SchnappsStir with ice and strain into shot glass.[tubepress mode='tag', tagValue='Oh My Gosh']
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Chicken Spaghetti II Recipe
| Pasta
Type: Chicken Spaghetti II Free Cooking Recipe - Pasta Not bad! Ingredients / Directions 1 large hen7 stalks celerychopped3 large onionschopped1 large can whole tomatoes1 large can sliced mushroomsdrained6 cloves garlic1 green bell pepperSalt and pepperto taste1 pound spaghetti Cover
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Blackened Redfish Recipe
| Fish And Seafoods
Type: Blackened Redfish Free Cooking Recipe - Fish And Seafoods Not bad! Ingredients / Directions 6 redfish filletsabout 1/2 inch thickskinned2 1/2 cup(s)s unsalted butter or margarine1/2 cup(s) fresh lemon juice1 1/2 teaspoons red (cayenne) pepper1 teaspoon salt2 teaspoons freshly-gr
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Cooking receipe to make rosehip jelly under category Aga Recipes. You may find some video clips related to this receipe below.
rosehip jelly
900g cooking apples
450g ripe rosehips
1.5kg sugar
Remove any bruised or damaged portions from the apples then roughly chop without coring or peeling.
Put the apples and rosehips in a preserving pan with just enough water to barely cover.
Bring to the boil on the boiling plate then cover and transfer to the simmering oven for about 45 minutes or until the fruit is soft and pulpy.
Crush well with a potato masher.
Spoon the fruit pulp into a jelly bag suspended over a large bowl and leave to drip through for at least 12 hours.
Discard the pulp remaining in the jelly bag.
Measure the extract and return to the preserving pan with 450g sugar for each 600ml extract.
Heat gently stirring on the simmering plate until the sugar has dissolved then bring to the boil and boil rapidly for about 15 minutes or until setting point is reached.
Remove any scum with a slotted spoon then pot and cover in the usual way.
A beautifully coloured jelly to make when rosehips can be gathered.
Makes 2kg
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