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portuguese coriander and potato soup
| General Recipes
Cooking receipe to make portuguese coriander and potato soup under category General Recipes. You may find some video clips related to this receipe below.portuguese coriander and potato soupThis Portuguese coriander and potato soup is brilliantly simple and maximises the potential of a bunch of coria
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Famous Baked Green Beans Recipe
| Thanks Giving
Type: Famous Baked Green Beans Free Cooking Recipe - Thanks Giving Yes! Ingredients / Directions 1 (20 ounce) can French-style green beans1 can cream of mushroom soup1 teaspoon soy sauce1 can French-fried onions Mix beanssoup and soy sauce. Pour into a casserole. Top with onions. Bake
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Caribbean Crab Souffle Recipe
| Fish And Seafoods
Type: Caribbean Crab Souffle Free Cooking Recipe - Fish And Seafoods Not bad! Ingredients / Directions 1/2 cup(s) sweetenedflaked coconut 4 tablespoons unsalted butter 1/3 cup(s) celery tops 1 clove garlicminced 1/2 teaspoon curry powder 1/2 teaspoon dried thyme 1/2 teaspoon red peppe
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15 Minute Taco Rice Skillet Recipe
| Casserole
Type: 15 Minute Taco Rice Skillet Free Cooking Recipe - Casserole Unbelievable! Ingredients / Directions Ready in 15 minutes.Servings: 41 pound ground beef2 cup(s)s water1 package taco seasoning2 cup(s)s Minute Rice1 cup(s) shredded Cheddar cheese1/4 teaspoon pepperCoarsely crushed to
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Cooking receipe to make chicken with madeira and taraggon sauce under category Aga Recipes. You may find some video clips related to this receipe below.
chicken with madeira and taraggon sauce
40g butter
1 tablespoon sunflower oil
8 chicken thighs skinned
225g shallots finely chopped
25g plain flour
300m1chicken stock
100ml madeira
salt and freshly ground black pepper
1 x 200m1carton of creme fraiche
1 tablespoon chopped fresh tarragon
Put the butter and oil in a large nonstick frying pan on the boiling plate and brown the chicken thighs until golden.
Lift out of the pan and put to the side. Add the shallots to the frying pan and brown quickly.
Lift out and put with the chicken. Transfer the pan to the simmering plate.
Blend the flour into the fat and juices remaining in the pan.
Slowly add the stock and then the Madeira.
Season well and return the chicken joints and shallots to the pan.
Bring to the boil on the boiling plate cover and transfer to the floor of the simmering oven until tender about 35 minutes.
Arrange the chicken on a serving dish and keep wane.
Skim off any fat from the sauce add the creme fraiche and bring back to the boil on the boiling plate.
Check the seasoning and add the tarragon.
Pour the sauce over the chicken and sprinkle with a lour more tarragon.
This recipe also works well with guinea fowl or young pheasants. Tarragon is particularly good here. Make sure you find french rather than russian tarragon as the latter is not nearly so flavourful.
Serves 4
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