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Marble Fudge Brownies
| Chocolate Swap
Cooking receipe to make Marble Fudge Brownies under category Chocolate Swap. You may find some video clips related to this receipe below.Marble Fudge Brownies Romano[tubepress mode='tag', tagValue='Marble Fudge Brownies']
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Fragrant Rice
| Cyber Kuali
Cooking receipe to make Fragrant Rice under category Cyber Kuali. You may find some video clips related to this receipe below.Fragrant RiceBy Amy BehIngredients:
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Flaming Turkey
| Low Carb Recipes
Cooking receipe to make Flaming Turkey under category Low Carb Recipes. You may find some video clips related to this receipe below.Flaming Turkey By : Ka3n This is a great recipe for game birds. I used to call it Peppered Turkey until I moved to New Mexico and made it with Habanero peppers, most of
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Halloween Punch Recipe
| Halloween
Type: Halloween Punch Free Cooking Recipe - Halloween No other! Ingredients / Directions Directions: * 12 oz orange juice concentratefrozen * 12 oz grape juicewhite * 2 lt 7-Up * 1 pt sherbetlemon or lime * green food coloring # Mix together orange juicewhite grape ju
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Cooking receipe to make pheasant with cider and apples under category Aga Recipes. You may find some video clips related to this receipe below.
pheasant with cider and apples
225g onions
275g celery
4 eating apples eg granny smith
1 tbsp lemon juice
1 level tbsp dried juniper berries
25mm piece fresh root ginger
2 pheasants each weighing about 700g
salt and freshly ground black pepper
2 level tbsp flour plus extra for dusting
50g butter
4 streaky bacon rashers
300ml chicken stock
2 x 440 ml cans dry cider
142ml carton double cream
fried apple wedges thyme sprigs and juniper berries to garnish
potato spiders to serve (qv)
Chop the onions and celery.
Quarter core and cut the apples into large pieces then toss in the lemon juice.
lightly crush the juniper berries.
Peel and finely chop the ginger.
Cut each pheasant into four portions then season and dust lightly with flour.
Melt the butter in a large flameproof casserole and brown the pheasant pieces in batches on the boiling plate until deep golden brown.
Remove and keep warm.
Place the bacon rashers in the casserole and cook on the boiling plate for 2 to 3 minutes or until golden.
Add the onions celery apples juniper and ginger.
Cook for 45 minutes.
Stir the 2 level tbsp flour into the vegetables and cook for a further 2 minutes then add the stock and cider and bring to the boil.
Return the pheasant to the casserole and cover.
