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Hidden Valley Ranch Cheese Ball Recipe
| Appetizers
Type: Hidden Valley Ranch Cheese Ball Free Cooking Recipe - Appetizers It's ok! Ingredients / Directions 6 ounces low fat/fat free cream cheese6 ounces regular cream cheese1 package Hidden Valley Ranch dressing mixCoarsely chopped red or green pepper Lightly dust a cereal bowl with fl
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Coconut-Flavored Sticky Rice with Mangoes
| Vietnamese
Cooking receipe to make Coconut-Flavored Sticky Rice with Mangoes under category Vietnamese. You may find some video clips related to this receipe below. Ingredients * 2 cups long-grain white sticky rice, sweet rice or glutinous rice * 2 cups creamy coconut milk (or one 14-oz. can) * 1/2 c
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roast fish with parmesan crust
| General Recipes
Cooking receipe to make roast fish with parmesan crust under category General Recipes. You may find some video clips related to this receipe below.roast fish with parmesan crust2 middle cut white fish fillets skinned the grated zest of 1 1/2 lemons1 tbsp flat parsley chopped 2 tbsp freshly grated pa
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preserved goats cheeses
| General Recipes
Cooking receipe to make preserved goats cheeses under category General Recipes. You may find some video clips related to this receipe below.preserved goats cheeses 6 small goats cheeses 4 large sprigs of thyme 2 small dried chillies a few black peppercorns 500ml olive oil Put the cheeses into a Kiln
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Cooking receipe to make spiced mushroom pate under category Aga Recipes. You may find some video clips related to this receipe below.
spiced mushroom pate
1 x 200g tub chicken livers
200g butter softened
1 small onion finely chopped
350g button mushrooms sliced
50g fresh breadcrumbs
lots of freshly grated nutmeg
175g fullfat cream cheese
2 teaspoons lemon juice
1 scant tablespoon soy sauce
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper
Trim the chicken livers.
Melt 75g of the butter in a large nonstick frying pan on the boiling plate and saute the chicken livers until lightly cooked.
Lift out of the pan and set aside.
Add the onion to the pan stir then cover and transfer the pan to the floor of the simmering ovento soften for about 10 mins.
Return the pan to the boiling plate add the mushrooms and fry briskly for a few minutes.
Stir in the breadcrumbs and then allow to cool.
Puree the mushroom mixture with the chicken livers in the processor.
Add the remaining butter nutmeg cheese lemon juice soy sauce and parsley and puree again until evenly blended.
Season well and taste.
Turn into a pate dish or small terrine and chill in the fridge overnight before serving with hot brown toast and butter.
Chicken livers are very reasonable to buy often strong flavoured on their own so the addition of mushrooms gives added flavour and texture. This pate makes a good first course. Any left over may be used as a sandwich filling
Serves 6
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