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Cabbage Lasagna Recipe
| Casserole
Type: Cabbage Lasagna Free Cooking Recipe - Casserole It's alright! Ingredients / Directions 1 pound extra lean ground beef1 small to medium head of cabbage 1/2 cup(s) ricotta cheese1 tablespoon Parmesan cheese1/4 cup(s) green onionschopped1 tablespoon parsley flakes1 tablespoon Itali
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honey cream dressing
| General Recipes
Cooking receipe to make honey cream dressing under category General Recipes. You may find some video clips related to this receipe below.honey cream dressing1/2 cup lowfat cottage cheese 1 tablespoon honey 1tablespoon fresh lime juice 2 tablespoons poppy seedsIn a blender puree cottage cheese until
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apple and blackberry pudding
| Aga Recipes
Cooking receipe to make apple and blackberry pudding under category Aga Recipes. You may find some video clips related to this receipe below.apple and blackberry pudding450g bramley apples 125g caster sugar 125g butter 50g soft fight brown sugar 3 eggs beaten 175g self raising flour 1 tsp baking pow
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| Salad
Type: Taco Salad Free Cooking Recipe - Salad Wow! Ingredients / Directions 1 lb ground beef1 small onionchopped1/2 cup(s) taco sauce1/2 cup(s) sour cream1/4 teaspoon salt4 cup(s)s shredded lettuce3/4 cup(s) shredded cheddar cheese2 medium tomatoeschoppedsliced pitted ripe olivestortil
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Cooking receipe to make pumpkin apricot and almond chutney under category Aga Recipes. You may find some video clips related to this receipe below.
pumpkin apricot and almond chutney
450g wedge of pumpkin
600ml cider vinegar
450g soft light brown sugar
400g onions peeled and sliced
225g dried apricots (not noneedtosoak) cut into chunks
225g sultanas finely
grated rind and juice of 1 orange
2 tbsp salt
1/2 tsp turmeric
2 cardamom pods crushed
1 tsp mild chilli seasoning
2 tsp coriander seeds
125g blanched almonds
Remove any seeds from the pumpkin and cut off the skin.
Cut the flesh into 25mm cubes.
Place the vinegar and sugar in a large heavy based saucepan cover and bring to the boil on the boiling plate. Transfer to the simmering plate and add the pumpkin together with all the remaining ingredients except the almonds. Stir well bring to the boil and let bubble for 5 minutes.
Cover and cook in the simmering ovenfor 2 1/2 to 3 hours or until all of the ingredients are very soft.
Return to the simmering plate and cook uncovered for 15 minutes or until thick and pulpy.
To test draw a wooden spoon through the mixture it should leave a clear trail at the bottom of the pan which fills up slowly.
Stir in the almonds and pack the chutney into warm sterilised jars.
Seal and store in a cool dark place for at least 1 month before using
To blanch almonds put into a heatproof bowl pour on boiling water to cover then place in the simmering ovenfor 10 to 15 minutes. Allow to coot then skin. If preferred lightly crush the coriander seeds and tie with the cardamom pods in muslin. Add before cooking in simmering ovenand remove before potting.
This golden chutney must be allowed to mature and mellow for at least 1 month before using. Serve with cold meats and cheese.
Makes 1.6kg
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