Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Praline Kahlua Brie Recipe
| Appetizers
Type: Praline Kahlua Brie Free Cooking Recipe - Appetizers Not bad! Ingredients / Directions 1 (13 to 15 ounce) brie cheese round (baby brie)1/2 cup(s) pecanstoasted and coarsely chopped2 tablespoons Kahlua (coffee flavored liqueur)2 tablespoons brown sugar Remove packaging and then s
[ read more ]
Lone Tree Cooler
| Drink Master
Cooking receipe to make Lone Tree Cooler under category Drink Master. You may find some video clips related to this receipe below. 1/2 tsp Powdered Sugar 2 oz Club Soda 2 oz Gin 1 tbsp Dry Vermouth Club Soda or Ginger AlePut sugar and 2 oz cl
[ read more ]
Gouloush Recipe
| Soups
Type: Gouloush Free Cooking Recipe - Soups Unbelievable! Ingredients / Directions " Directions:1 lb hamburger salt pepper1 (15 ounce) can undrained corn1 (15 ounce) can undrained green beans1 (15 ounce) can undrained tomatoes" 1. In skillet brown hamburger till there is no
[ read more ]
Tip - Tea Time Box
| Teas 2
Cooking receipe to make Tip - Tea Time Box under category Teas 2. You may find some video clips related to this receipe below.Tea Time Box Handy herbs to pick for a brew or to add to iced tea could make someone very happy. Fill a box with lemon verbena, lemon balm, chamomile, lime balm, and cinnamon
[ read more ]
Cooking receipe to make squash puy lentil and prawn soup under category Aga Recipes. You may find some video clips related to this receipe below.
squash puy lentil and prawn soup
75g each carrots onions celery and leeks 175g puy lentils
75g butter
2 garlic cloves
900ml fish stock
200ml vermouth
142ml carton double cream
2 thyme sprigs
2 bay leaves
salt and freshly ground black pepper
8 small squashes each weighing about
700g
24 large raw prawns
chives to garnish
Roughly chop the carrots onions celery and leeks.
Rinse the lentils in cold water.
Heat 50g butter in a large ovenproof pan on the simmering plate and cook vegetables stirstrig occasionally for 5 minutes.
Add crushed garlic; cook for 1 minute.
Stir in lentils stock 150ml vermouth cream herbs seasoning and 300ml water.
Transfer to the boiling plateand bring to boil; cover and cook on the floor at the back of the simmering ovenfor 40 to 45 minutes until vegetables are tender discard herbs.
Meanwhile trim the bases of the squashes so they are flat and cut the tops off at the stalk end; scoop out the seeds.
Place squashes in a roasting tin hang on the bottom runners of the roasting ovenand cook for 35 to 40 minutes or until tender.
Scoop out some of the flesh and add to the soup.
Cool slightly; liquidize in batches m a food processor until smooth.
Pass through a fine sieve if wished and adjust the seasoning.
If soup is too thick dilute with stock or water return to the wiped out pan and keep warm.
Peel and devein the prawns; rinse in cold water.
Place in a pan with remaining butter and vermouth.
Simmer on the simmering plate for 2 to 3 minutes until prawns turn pink.
Strain prawn liquid into the soup.
Ladle into the hollowedout squashes; garnish with the prawns and chives.
If you have vegetarian guests this recipe can easily be adapted by using vegetable stock and omitting the prawns.
Serves 6
[tubepress mode=’tag’, tagValue=’squash puy lentil and prawn soup’]
