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vegetables & salads
| Ukrainian Recipes
Cooking receipe to make vegetables & salads under category Ukrainian Recipes. You may find some video clips related to this receipe below.CUCUMBERS IN SOUR CREAM 3 cups sliced cucumbers Salt 1/4 cup chopped fresh dill or 2 tablespoons dill weed 1 cup dairy sour cream or yogurt 1. Sprinkle cucumbers
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Swordfish Fajitas Recipe
| Mexican
Type: Swordfish Fajitas Free Cooking Recipe - Mexican This is a good one! Ingredients / Directions 4 Mission? Soft Wheat Flour Tortillas 1 Tbsp. Vegetable Oil 1 large Onion sliced 1 Red Bell Pepper sliced 1 Yellow Bell Pepper sliced 3/4 lb. Swordfish cut into 1/2 inch cubes 2 Tbsp. pr
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Quebec Sugar Pie
| Pie s 4U
Cooking receipe to make Quebec Sugar Pie under category Pie s 4U. You may find some video clips related to this receipe below.Quebec Sugar Pie Sugar Pie has many versions. This one is very rich, and the depth of the filling is is much less than usual.
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Aubergine croquettes Recipe
| Greek
Type: Aubergine croquettes Free Cooking Recipe - Greek Just do it! Ingredients / Directions Directions: * aubergines (enough to make at least 2 cup(s)s of aubergine pulp) * 2 eggs * Bread crumb * 1/2 cup(s) grated cheese (kefalograviera or parmesan) * 1 small onionchopp
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Cooking receipe to make hot and sour soup under category Aga Recipes. You may find some video clips related to this receipe below.
hot and sour soup
225g button mushrooms
100m1 medium dry sherry
75m1 soy sauce
30ml fresh coriander chopped
225g cooked pork
125g spring onions
125g baby sweetcorn
75m1white wine vinegar
freshly ground pepper according to taste
Slice the mushrooms thinly.
Place in a large saucepan with the sherry soy sauce coriander and 1.1 litres of water.
Bring to the boil and then transfer to the simmering plate for approximately 15 minutes.
The recipe works better without a lid on the pan.
Finely dice the pork and shred the spring onions.
Then cut the baby sweetcorn into fine slices.
Stir the meat and vegetables into the simmering mushroom mixture adding the white wine vinegar.
Season with freshly ground pepper to taste.
Continue simmering for a further 5 minutes and then serve immediately.
Cut your ingredients paperthin in the chinese tradition so that long exposure to heat is unnecessary. Cooking swiftly and serving immediately also keeps the nutritonal value of the food at optimum level.
Serves 4
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