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Pumpkin Marble Cheesecake
| Everyday Recipes
Cooking receipe to make Pumpkin Marble Cheesecake under category Everyday Recipes. You may find some video clips related to this receipe below.Pumpkin Marble CheesecakeCrust: 1 1/2 c Graham Cracker Crumbs 1/3 c melted butter 1/2 c finely chopped pecans Cheesecake: 2 8-oz pkgs cream cheese, softened
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Kusina at iba pa! - The Premier Filipino Recipe Portal Recipe
| Special Filipino Delicacies
Type: Kusina at iba pa! - The Premier Filipino Recipe Portal Free Cooking Recipe - Special Filipino Delicacies Good stuff! Ingredients / Directions # 1 whole chicken (cut into parts)# 4 big potatoes (peeledquartered and deep fried)# 1 head of garlic (minced)# 1 onion (minced)# 1 red b
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Strawberry Crumb Coffee Cake Recipe
| Breakfast
Type: Strawberry Crumb Coffee Cake Free Cooking Recipe - Breakfast Unbelievable! Ingredients / Directions 1 teaspoon plus 3/4 cup(s) unsalted butterat room temperature4 cup(s) strawberrieshulled and sliced1 1/2 cup(s)s granulated sugar3 tablespoons fresh lemon juice2 tablespoons corns
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Salsa Verde Recipe
| Fish And Seafoods
Type: Salsa Verde Free Cooking Recipe - Fish And Seafoods Just do it! Ingredients / Directions 10 tomatillosdiced1/2 cup(s) chopped Spanish onion1/4 cup(s) minced fresh cilantro2 jalape�o peppersseeded and minced2 teaspoons Mexican lime juice1/2 teaspoon salt Combine all ingred
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Cooking receipe to make Preserved or Pickled Young Ginger under category Cyber Kuali. You may find some video clips related to this receipe below.
Preserved or Pickled Young Ginger
By Amy Beh
Ingredients:
750g young ginger
2 1/2 tbsp salt
375ml vinegar
125g castor sugar
Method:
Peel and finely slice the ginger. Wash and drain well.
Put the ginger slices in a porcelain container. Mix in salt and stir well. Cover, set aside for 5 to 6 minutes.
Rinse the ginger slices then drain well. Spread out ginger pieces on a big flat tray.
Add sugar to vinegar and mix till sugar is completely dissolved.
Put ginger slices in a clean jar. Pour in the syrupy vinegar. Soak ginger for 2 to 3 days before serving.
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