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ribs of beef with creamed horseradish gravy and vegetable spaghetti
| Aga Recipes
Cooking receipe to make ribs of beef with creamed horseradish gravy and vegetable spaghetti under category Aga Recipes. You may find some video clips related to this receipe below.ribs of beef with creamed horseradish gravy and vegetable spaghetti2 tbsp fresh basil leaves 3 tbsp black olive paste 8
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Spicy Grilled T-Bones Recipe
| Barbecue
Type: Spicy Grilled T-Bones Free Cooking Recipe - Barbecue Wow! Ingredients / Directions 2 to 4 well-trimmed beef T-bone or Porterhouse steakscut 1-inch thickSeasoning2 teaspoons salt2 teaspoons dried oregano leaves2 teaspoons sweet paprika2 teaspoons dried thyme leavescrushed1 tea
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Roquefort Steak Recipe
| Meats
Type: Roquefort Steak Free Cooking Recipe - Meats You got to try this! Ingredients / Directions 1 (2 1/2 pound) porterhouse steakcut 1 1/2-inches thick6 tablespoons Roquefort1 tablespoon dry sherry1/3 cup(s) Claret or BurgundyKitchen Bouquet and a pastry brushFresh ground black pepper
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Creamed Spinach with Garam Masala
| Low Carb Recipes
Cooking receipe to make Creamed Spinach with Garam Masala under category Low Carb Recipes. You may find some video clips related to this receipe below.Creamed Spinach with Garam MasalaServes 8 This is excellent served with lamb as well as turkey. Garam masala is an East Indian blend of sweet spices,
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Cooking receipe to make five spice red braised pigeons under category General Recipes. You may find some video clips related to this receipe below.
five spice red braised pigeons
chinese
eastern region
4 pigeons each weighing about 225g
400ml dark soy sauce
150ml light soy sauce
2 tablespoons five spice powder
150ml dry sherry or rice wine
50g sugar
garnish
2 tablespoons spring onions finely chopped
1 tablespoon fresh ginger finely chopped
Blanch the pigeons by immersing them in a large pot of boiling water for about 5 minutes.
Remove them with a slotted spoon and discard the water.
Combine the sauce ingredients in a medium sized pot and bring to the boil.
Turn the heat down to a simmer and then add the pigeons.
Cover the pot and braise the birds over a low heat for about 1 1/2 hours or until they are tender. Then remove the pigeons with a slotted spoon and let them cool. (The braising sauce may be saved and frozen for the next time you cook this dish.)
Chop the pigeons into bite sized pieces and arrange them on a warm serving platter.
Sprinkle the garnish ingredients on top and serve at once.
If you want to serve the dish cold let the pieces cool and then sprinkle them with the garnish ingredients.
Refrigerate them well wrapped in clingfilm until you are ready to serve them.
In this recipe the five spice powder gives the pigeons a delicious flavour while the soy braising sauce endows them with a rich brown colour. Chinese cooks often blanch pigeons before braising them to rid them of any impurities. Braising is a good technique to use as it keeps the pigeons moist. If you prefer you can substitute quails or other small game birds. This dish is excellent served cold and is perfect for an exotic picnic.
Serves 2
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