Tea - Echinacea & Roots Tea
| Teas 2
Cooking receipe to make Tea - Echinacea & Roots Tea under category Teas 2. You may find some video clips related to this receipe below.Echinacea & Roots TeaA tasty way to help strengthen and support your natural resistance. A very popular tea. 1 partechinacea purpurea root 1 part pau d[tubepress mo
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Eggnog Recipe
| Drinks
Type: Eggnog Free Cooking Recipe - Drinks It's ok! Ingredients / Directions 2 egg whitesA few grains salt1 teaspoon to 1 tablespoon lemon juice2 tablespoons sugar1 teaspoon egg yolk To prepare this Eggnog Recipefirst add the salt to the whitesand beat them stiff. Beat in the lemon jui
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Gebhardt�''s Casserole Recipe
| Casserole
Type: Gebhardt�''s Casserole Free Cooking Recipe - Casserole Just do it! Ingredients / Directions 3 cup(s)s cooked rice1 cup(s) tomato sauce1/2 cup(s) stuffed olives1/2 teaspoon salt1/8 teaspoon pepper2 teaspoons Gebhardt� Chili Powder1/4 teaspoon ground cumin2 cup(s)s c
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stuffed courgette flowers
| General Recipes
Cooking receipe to make stuffed courgette flowers under category General Recipes. You may find some video clips related to this receipe below.stuffed courgette flowersfiori di zucchini ripieniitaliancarluccio120g spinach135g fresh ricotta cheese4 tablespoons chopped fresh basil3 tablespoons freshly
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Cooking receipe to make Fish and Chips under category Everyday Recipes. You may find some video clips related to this receipe below.
Fish and Chips
Matzo meal is the special ingredient that makes many London
fish-and-chips recipes what they are.
2 white fish fillets (e.g., cod, haddock, sole), each about 7 oz.
Oil for deep frying (peanut, canola, sunflower)
2 eggs, beaten
3/4 cup fine matzo meal
3 medium Russet potatoes
For fish: – Preheat oven to 200 F.
Pour at least five inches of oil into saucepan or deep fryer. Be
sure to leave several inches at top, because the oil will bubble
vigorously when the fish is introduced. Heat oil to 370F. Wash
fish fillets and dry with paper. Slice fillets in half crosswise.
Dip them in beaten egg and then coat with matzo meal. Carefully
place fillets in hot oil. Do not use more than two fillets at a
time, because this will bring down oil temperature. Cook fish
until a deep golden brown, about 8 minutes. Remove from oil, drain
on paper towels, and sprinkle with coarse salt. Keep fish warm in
oven. For potatoes: Peel potatoes and cut into chips about the size
of your index finger. Soak in cold water while fish is cooking.
When fish is done, drain potatoes and slowly place a third of them
in hot oil. Cook potatoes until golden brown and crispy, about
five minutes. Remove from oil, drain on paper towels, and sprinkle
with coarse salt. Place potatoes in oven. Repeat process with two
remaining batches of potatoes. Serve fish with chips on plate or
newspaper. Sprinkle fish with malt vinegar.
Fish and Chips 21
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