Fried Dough
| Copycat Complete
Cooking receipe to make Fried Dough under category Copycat Complete. You may find some video clips related to this receipe below.1/2 cup warm water5 teaspoons yeastpinch of sugar1 cup warm milk1/3 cup sugar1 1/2 teaspoons salt1 teaspoon vanilla2 eggs1/3 cup oil2 cups unbleached all purpose flour3-4
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Peanut Butter Fudge
| Everyday Recipes
Cooking receipe to make Peanut Butter Fudge under category Everyday Recipes. You may find some video clips related to this receipe below.Peanut Butter Fudge2 c. sugar3 tbsp. cocoa1/2 c. cream1 tsp. vanilla1 c. peanut butterCombine sugar and cocoa; add cream. Bring to a boil and cook for 3minutes. Re
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Peanut Butter Crunchies
| Cyber Kuali
Cooking receipe to make Peanut Butter Crunchies under category Cyber Kuali. You may find some video clips related to this receipe below.Peanut Butter CrunchiesBy Amy BehShift together:
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Spinach and Artichoke Casseroles Recipe
| Vegeterian
Type: Spinach and Artichoke Casseroles Free Cooking Recipe - Vegeterian Try this one! Ingredients / Directions 1 can (14 oz) Artichoke hearts 3 pk chopped spinachfrozen 1/2 lb cream cheese 2 tbsp mayonnaise 4 tbsp butter or olive oil 6 tbsp milk Pepper to taste 1/3 c Parmesan or roman
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Cooking receipe to make quick mussel and smoked haddock chowder under category Aga Recipes. You may find some video clips related to this receipe below.
quick mussel and smoked haddock chowder
1 large onion diced
1 large carrot diced
2 tbsp virgin olive oil
300g finnan haddock on the bone or 200g smoked haddock fillet
600ml milk
400g can flageolet beans drained and
rinsed
4 tomatoes chopped
500g vacuum packet of cooked mussels in garlic butter
salt and freshly ground black pepper
4 tbsp parsley chopped or snipped chives
hot crusty bread to serve
Place the onion carrot and olive oil in a large saucepan on the simmering plate and lay the haddock on top skin side up. Cover with a lid and cook for 5 minutes until the vegetables are pale golden and the skin and bones separate from the fish.
Uncover the pan and set aside to cool for 1 to 2 minutes then lift off and discard the skin and bones.
lightly flake the fish add the milk to the saucepan and bring to the boil on the boiling plate.
Add the drained beans and the tomatoes plus the entire contents of the packet of mussels.
Bring to a fast boil for 1 to 2 minutes season to taste then sprinkle with the herds and serve with hot crusty bread.
Vacuum packed mussels are widely available and take all the hassle out of making this soup. Use an empty pair of shells as tweezers to pick the mussels out of their shells. Prepared very easily with vacuum packed mussels this robust and aromatic soup makes a most satisfying lunch on a cold day.
Serves 4
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