mincemeat

Mushroom Lasagna Recipe

| Pasta

Type: Mushroom Lasagna Free Cooking Recipe - Pasta Amazing! Ingredients / Directions 12 lasagna noodles2 teaspoon vegetable oil1 onionfinely chopped2 cloves garlicminced1 1/2 lbs mushrooms1 1/2 cup(s)s chunky pasta sauceany flavour1/2 cup(s) grated Asiago cheese Cook lasagna according

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Tag : Lasagna

Green Tea Broth With Udon Noodles Mark Bittman Japanese cooking recipe

| Japanese

Ingredients Broth 1/4 cup green tea leaves salt 8 ounces udon noodles fresh ground black pepper 1 tablespoon mirin (optional) or sugar (optional) Additions to green tea broth with udon 1 cup finely chopped tomato, added to the broth as it simmers (optional) 1-2 pinch cayenne (optional) or oth

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quick bread

| Aga Recipes

Cooking receipe to make quick bread under category Aga Recipes. You may find some video clips related to this receipe below.quick bread675g strong white flour and/or wholemeal flour 2 tsp salt 1 sachet easy blend yeast 1 tbsp cooking oil 450ml warm waterMeasure flour salt and yeast into a mixing bow

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Hunan Beef

| Everyday Recipes

Cooking receipe to make Hunan Beef under category Everyday Recipes. You may find some video clips related to this receipe below.Hunan Beef2 cups broccoli florets2 tablespoons cooking oil2 teaspoons minced garlic4 small dried red chilies1 teaspoon cornstarch dissolved in 2 teaspoons waterMarinade:2 t

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Cooking receipe to make mincemeat under category Aga Recipes. You may find some video clips related to this receipe below.

mincemeat

450g soft brown sugar

450g currants

450g raisins

450g suet grated or shredded

450g cooking apples peeled cored and grated

225g candied peel chopped

brandy or brandy and sherry mixed

In a large bowl mix together the sugar currants raisins suet apple and candied peel. Mix them well.

Place an ovenproof plate on top and put in the simmering oven for 3 hours.

Remove stir well and leave until completely cold stirring occasionally.

When cold add enough brandy to make the mincemeat moist about 10 to 15 tablespoons. Stir well and pack into clean sterile jars.

Seal and label.

This is a simple mincemeat and can be made in any quantities. If you make this two to three weeks before you need to use it there is no need to heat to prevent fermentation but if you are going to store it to allow the flavours to develop a little heating stops the apple fermenting.

Makes about 450g

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