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Chocolate Pudding Pie
| Pie s 4U
Cooking receipe to make Chocolate Pudding Pie under category Pie s 4U. You may find some video clips related to this receipe below.Chocolate Pudding Pie This is a great pie for kids to make. Ingredients:
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Sara''s Pumpkin Pie Recipe
| Thanks Giving
Type: Sara''s Pumpkin Pie Free Cooking Recipe - Thanks Giving Check out the travel channel! Ingredients / Directions 1 cup(s) white sugar 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon grou
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Hebrew National Chili Hot Dog Corn Bread Casserole Recipe
| Casserole
Type: Hebrew National Chili Hot Dog Corn Bread Casserole Free Cooking Recipe - Casserole Unbelievable! Ingredients / Directions 1 teaspoon finely chopped fresh garlic2 medium onionschopped1 bell pepperchopped1/4 cup(s) chopped celery3/4 pound ground round beef3/4 pound quartered Hebre
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Mexican grilled cheese sandwich Recipe
| Miscellaneous
Type: Mexican grilled cheese sandwich Free Cooking Recipe - Miscellaneous the best! Ingredients / Directions 1 pkg (6oz) Swiss cheese slices1 pkg (6oz) thinly sliced ham4 teaspoon salsa8 (10-inch) flour tortillas2 tbs butter or margarine Arrange cheese and ham slices evenly over 4 tor
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Cooking receipe to make chicken consomme under category General Recipes. You may find some video clips related to this receipe below.
chicken consomme
If the stock is kept at a very gentle simmer while it cooks it will remain clear enough to use as a consomme without clarifying
1.61.8kgchicken
2 carrots quartered
2 onions unpeeled and quartered
1 stalk of celery with leaves sliced
300ml dry white whine
parsley stalks
1 bay leaf
sprigof thyme
I tbs Madeira (optional)
salt
For the garnish
small carrot small turnip stalk of celery
white part of a leek
Up to three days in advance place the chicken in a large saucepan and cover with 2 1/4 litres cold water. Bring to the boil and skim off any foam that rises to the surface. Add the vegetables wine parsley stalks bay leaf and thyme. Cover and simmer as gently as possible for 45 minutes. Lift the chicken from the pan and when cool enough to handle remove the meat and save for another dish. Return the bones to the pan and continue to simmer gently for another 1 3/4 hours. Strain the stock without pressing down on the bones or vegetables. Cool slightly then refrigerate so fat will solidify and can be easily removed from the surface. On the day you intend to serve cut the carrot turnip celery and leek into fine julienne strips. Blanch in boiling salted water until just tender refresh under cold water and drain. Place on a dish cover with clinlgfilm and refrigerate. Skim the congealed fat from the stock. Bring to the boil and blot off any remaining fat with paper towels. Season with salt and set aside in a cool place. Before serving bring the soup to a simmer and add the vegetables and the Madeira if you are using it. Serve very hot.
Serves 6
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