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mushrooms in garilc butter
| General Recipes
Cooking receipe to make mushrooms in garilc butter under category General Recipes. You may find some video clips related to this receipe below.mushrooms in garilc butter 175g unsalted butter 2 cloves of garlic 1/2 level teaspoon salt 1 small onion finely chopped 1 small lemon grated and squeezed5 t
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Clear Carrot Chicken Soup
| Cyber Kuali
Cooking receipe to make Clear Carrot Chicken Soup under category Cyber Kuali. You may find some video clips related to this receipe below.Clear Carrot Chicken SoupBy Amy BehIngredients: 1 1/2 litres water1 chicken carcass, cleaned2 stalks spring onions1 tsp white peppercorns2 cloves garlic100g debon
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Chicken Spaghetti III Recipe
| Pasta
Type: Chicken Spaghetti III Free Cooking Recipe - Pasta Check out the travel channel! Ingredients / Directions 1 pound bonelessskinless chicken breasts1 pound angel hair pasta1 can cream of chicken soup1 pound Mexican or regular Velveeta cheese1 can Ro-tel tomatoes Boil chicken breast
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White Castle and Zucchini Casserole Recipe
| Casserole
Type: White Castle and Zucchini Casserole Free Cooking Recipe - Casserole Good stuff! Ingredients / Directions 10 White Castle hamburgerswith onions3 small zucchinicut into 1/4-inch strips4 tablespoons flour8 ounces meatless spaghetti sauce8 ounces ricotta cheese1 eggbeaten with ricot
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Cooking receipe to make seville orange marmalade under category Aga Recipes. You may find some video clips related to this receipe below.
seville orange marmalade
2.7kg sugar
1.4 kg seville oranges
juice of 2 lemons
Place the bags of sugar at the back of the aga to warm.
Halve the oranges and squeeze out the juice and pips.
Tie the pips and any membrane that has comes away dunng squeezing.
In a piece of muslin.
Slice the orange peel thinly or thickly as preferred and put it in a preserving pan with the fruit juices muslin bag and 1.7 litres water.
Bring to a fast boil on the boiling plate then cook in the simmering oven for 2 to 2 1/4 hours or until the peel is really soft. Remove the muslin bag squeezing it well and allowing the juice to run back into the pan.
Add the sugar.
Heat gently stirring until the sugar has dissolved.
Transfer half the marmalade by ladling it into a second ovenproof pan and place on the floor of the roasting oven.
Meanwhile bring the remainder to a rapid boil on the boiling plate for 15 to 20 minutes until setting point is reached.
Remove any scum with a slotted spoon. Leave to stand for 15 minutes then stir to distribute the peel.
Meanwhile place the marmalade from the oven on the boiling plate this well take only about 5 minutes to reach setting point.
Pot and cover in the usual way
Setting point for marmalade is 105C/224?F if you are using a thermometer.The marmalade drops off a wooden spoon held well above the pan in a flake or heavy double droplet. If testing on a cold plate a good skin should form when cold wrinkling up when pushed with a teaspoon. The aga can lose a tremendous amount of heat when making marmalade by the traditional method with double the water. By cutting the liquid cooking with the lid on and cooking inside the oven as much as possible you can make perfect trouble free marmalade.
Makes about 4.5kg
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