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Spicy Cajun Bread Recipe
| Bread
Type: Spicy Cajun Bread Free Cooking Recipe - Bread Just do it! Ingredients / Directions 3/4 cup(s) water2 cup(s)s white bread flour1 tablespoon dry milk1/2 teaspoon salt1 tablespoon butter1 tablespoon brown sugar1 tablespoon Cajun spice blend2 teaspoons tomato paste1/2 teaspoon onion
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Sausage with Peas Recipe
| Meats
Type: Sausage with Peas Free Cooking Recipe - Meats This is a good one! Ingredients / Directions 8 pork sausages1 tablespoon flour? cup(s) water? cup(s) peas4 eggS To prepare this Sausage with Peas Recipefirst cut the sausages in pieces about an inch longand brown them in the frying p
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Tea - Instant Spiced Tea
| Teas 2
Cooking receipe to make Tea - Instant Spiced Tea under category Teas 2. You may find some video clips related to this receipe below.Instant Spiced Tea2 cups powdered orange breakfast drink1 1/2 cups sugar3/4 cup instant tea2 packages unsweetened lemonade mix1 teaspoon ground cloves1 teaspoon ground
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chocolate bombe
| General Recipes
Cooking receipe to make chocolate bombe under category General Recipes. You may find some video clips related to this receipe below.chocolate bombe 450ml double cream 25g caster sugar 170g plain chocolate 25g butter 6 eggs separated grated chocolate or chopped nuts to decorate Lightly whip the cream
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Cooking receipe to make plum and armagnac jam with pecans under category Aga Recipes. You may find some video clips related to this receipe below.
plum and armagnac jam with pecans
700g plums
700g sugar
100g pecans roughly chopped
5 tbsp armagnac
Quarter the plums twisting the sections off the stones.
Tie the stones loosely in a cotton muslin cloth.
Place the fruit and stones in a very large pan with 150ml water.
Cover the pan and bnng slowly to the boil on the simmering plate stirring occasionally.
When boiling transfer to the simmering oven for 30 minutes or until the fruit is very soft.
Place the sugar in a heatproof bowl in the simmering oven to warm while the fruit is cooking.
Meanwhile wash the jam jars and scald the lids.
When the fruit and sugar are taken out of the simmering oven put the jars in to warm.
Return the pan of fruit to the simmering plate stir in the warm sugar and allow to dissolve.
Transfer to the boiling plate and boil very briskly for about 20 minutes adding the pecans after 10 minutes.
Cook until setting point is reached.
Lift the bags of stones into a sieve; hold over the pan and press out the juices with the back of a wooden spoon then discard the stones.
Remove the pan from the heat and add the Armagnac.
Allow the lam to cool sufficiently to prevent the pecans floating on the surface.
Pot the jam while still warm cover with waxed paper discs.
Do not seal the jars with cellophane or screw lids until cold.
Do not stir the jam vigorously or the fruit will break up completely. Simply stir the comers and base of the pan gently to prevent the jam burning. Everyday plum lam is made extraspecial with the addition of a dash of Armagnac and pecan nuts.
Makes 2.25kg
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