grappa info
| General Recipes
Cooking receipe to make grappa info under category General Recipes. You may find some video clips related to this receipe below.grappa info River cafe An italian eau de vie made From the lees of wine grapes after pressing. It is distilled throughout the hills and mountains of northern Italy and Tusc
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Whiskey Swizzle
| Drink Master
Cooking receipe to make Whiskey Swizzle under category Drink Master. You may find some video clips related to this receipe below. Juice of 1 Lime 1 tsp Powdered Sugar 2 oz Club Soda 2 dash Bitters 2 oz Blended Whiskey Put lime juice, sugar,
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Lemon Dill Salmon Grill Recipe
| Barbecue
Type: Lemon Dill Salmon Grill Free Cooking Recipe - Barbecue No other! Ingredients / Directions 2 tablespoons dill weed1 teaspoon garlic powder1/4 teaspoon Beau Monde� seasoning4 tablespoons olive oil2 tablespoons white wine vinegar with tarragonJuice of 2 lemons Mix. Pour mari
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Nachos Recipe
| Kids
Type: Nachos Free Cooking Recipe - Kids Not bad! Ingredients / Directions Directions: * 1 14-oz. bag tortilla chips * 1 1/2 c. salsa * 2 c. shredded cheddar cheese * 6 oz. olives Utensils: * oven (You''ll need help from your adult assistant.) * baking sheet lined wi
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Cooking receipe to make game stock under category General Recipes. You may find some video clips related to this receipe below.
game stock
ladenis
1kg game trimmings necks wings knuckles etc (you can use any type of game birdor hare rabbit etc)
1 carrot
50g onions
1 sprig sage
6 juniper berries
6 coriander seeds
1 bouquet garni
2 tbls peanut oil
500ml full bodied ted wine
500ml veal stock
1L water
Chop or cut the game trimmings carcasses or meat into small pieces.
Heat the oil in the saucepan and brown the game pieces on all sides.
Wash and coarsely dice the vegetables and add them to the pan.
Lower the heat and sweat the vegetables for a few minutes.
Pour in the red wine.
Reduce the liquid by onethird then add the veal stock and water and bring to the boil.
Lower the heat and simmer the stock gently skimming the surface frequently.
After 1 0 minutes cooking time add the sage juniper berries coriander see& and bouquet garni.
After 2 1/2 hours cooking time you should be left with about 1L of stock.
Strain it through a muslinlined sieve skim off the fat from the surface and set aside in a cool place.
Do not put the stock in the refrigerator until it is completely cold.
Duck stock can be made in exactly the same way; use only duck carcasses or trimmings and omit the coriander seeds. You could ask your butcher to break up the bones and carcasses for you. Game stock will keep for I week in the refrigerator or for several weeks in the freezer. By slowly reducing the stock to half its original quantity you will obtain a game demiglace.
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