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Ear Wax Wieners on Cotton Swabs Recipe
| Halloween
Type: Ear Wax Wieners on Cotton Swabs Free Cooking Recipe - Halloween the best! Ingredients / Directions Serving size: 68 tablespoons butter or margarinemelted24 cocktail franks1/2 cup(s) mustard1/2 cup(s) mayonnaiseToothpicksCotton balls Melt the butter or margarine in a small pan ov
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Spinach with Eggs and Noodles Recipe
| Vegeterian
Type: Spinach with Eggs and Noodles Free Cooking Recipe - Vegeterian Unbelievable! Ingredients / Directions # 8 oz. (225g) noodles# 8 oz. cooked spinach# 4 eggs# half a pint of cheese sauce (see Hookery Cookery Healthy Eating section)# 1 tablespoon grated cheese# half an ounce (12g)
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Spicy Steak Rolls
| Everyday Recipes
Cooking receipe to make Spicy Steak Rolls under category Everyday Recipes. You may find some video clips related to this receipe below.Spicy Steak RollsRecipe By :Serving Size : 8 Preparation Time :0:00Categories : BeefAmount Measure Ingredient -- Preparation Method-------- ------------ ------------
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Sticky Chicken Japanese cooking recipe
| Japanese
Ingredients 1/4 cup sugar 1/4 cup soy sauce 1/4 cup white wine 1/2 cup water 1 tablespoon garlic, minced 8 chicken thighs (approx, I use boneless and skinless) Directions 1Mix sugar, soy sauce, white wine, water, and garlic in 6 quart pan. 2Heat until sugar melts at medium heat. 3Add Chicken
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Cooking receipe to make seared scallops with roasted plum tomatoes under category Aga Recipes. You may find some video clips related to this receipe below.
seared scallops with roasted plum tomatoes
16 large fresh scallops cleaned
6 tbsp extra virgin olive oil
2 garlic cloves peeled coarse
sea salt and freshly ground black pepper
2 tbsp chopped fresh thyme or parsley
6 large plum tomatoes (or other flavourful tomatoes)
3 rosemary sprigs
Rinse the scallops and pat dry with kitchen paper.
Place in a bowl and spoon over 3 tbsp of the olive oil.
Crush the garlic cloves to a paste on a chopping board with a little coarse sea salt.
Add to the scallops with the chopped thyme or parsley.
Season with pepper and mix well.
Cover and refrigerate while preparing the tomatoes.
Cut the tomatoes lengthwise in half. Place them in one layer cutside up in a shallow baking tin.
Add the rosemary and season liberally with sea salt.
Drizzle over the remaining olive oil. Roast on the grid shelf in the middle of the roasting ovenfor about 30 to 35 minutes until tender but still holding their shape.
About 15 minutes before the tomatoes will be ready preheat a large castiron ridged skillet or ovenproof heavy based frying pan on the floor of the roasting ovenfor about 10 minutes then oil lightly and set on the boiling plate.
Add the scallops to the hot skillet in a single layer.
Allow to sizzle undisturbed for 1 1/2 minutes then turn each scallop and cook the other side for 1 1/2 minutes.
To serve lift the tomatoes onto a warmed serving platter add the scallops and rosemary sprigs.
tip the oil from the tomatoes onto the hot skillet and add the lemon juice to deglaze.
Trickle the juices over the scallops and roasted plum tomatoes.
Serve at once.
To prepare scallops shell if necessary by prising open with a strong knife and severing the muscle then carefully loosen the scallop. Cut away the beardlike fringe and tough muscle at the side. Rinse well.
Serves 4
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