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
Benihana Cherry Blossoms Japanese cooking recipe
| Japanese
Ingredients 3/4 ounce cherry brandy 1/2 ounce gin 1 ounce cranberry juice 1 teaspoon grenadine 1 teaspoon lemon juice Directions 1Shake vigorously.View related video clips[tubepress mode='tag', tagValue='Benihana Cherry Blossoms']
[ read more ]
Bisquick Cranberry-Apple Cobbler Recipe
| Pies And Pastries
Type: Bisquick Cranberry-Apple Cobbler Free Cooking Recipe - Pies And Pastries All good! Ingredients / Directions 1/3 cup(s) butter2 1/2 cup(s)s Bisquick1 cup(s) granulated sugar1 1/2 cup(s)s milk1 cup(s) whole berry cranberry sauce1 cup(s) chunky applesauce1 applecored and thinly sli
[ read more ]
Preakness Cocktail
| Drink Master
Cooking receipe to make Preakness Cocktail under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Sweet Vermouth 1 1/2 oz Blended Whiskey 1 dash Bitters 1/2 tsp Benedictine Stir with ice and strain into cocktail g
[ read more ]
wholewheat oatcakes
| General Recipes
Cooking receipe to make wholewheat oatcakes under category General Recipes. You may find some video clips related to this receipe below.wholewheat oatcakes200g oatmeal( fine or coarse porridge oats will do)110g wholewheat flour1/2 teaspoon salt1 teaspoon baking powder25g caster sugar75g margarine1 e
[ read more ]
Cooking receipe to make tomato aubergine and pepper parmigiana under category Aga Recipes. You may find some video clips related to this receipe below.
tomato aubergine and pepper parmigiana
two 400g cans chopped tomatoes
3 tbsp olive oil
2 garlic cloves peeled end crushed
2 tbsp chopped fresh basil
1 tsp grated lemon rind
pinch of sugar
salt and freshly ground black pepper
4 large red peppers
3 aubergines
225g cheddar cheese grated
50g parmesan cheese freshly grated
Place the chopped tomatoes in a saucepan and add 1 tbsp oil the garlic basil lemon rind sugar and seasoning.
Bring to the boil on the boiling plate. Let bubble for 2 to 3 minutes then cover and transfer to the simmering ovenfor 30 to 40 minutes.
Remove the lid and return to the ovenfor a further 15 minutes.
Allow to cool.
Meanwhile place the whole red peppers in the small roasting tin and hang frpm the top set of runners in the roasting ovenfor 20 to 25 minutes turning occasionally until the skins are charred all over.
Transfer to a bowl cover tightly and leave to cool.
In the meantime cut the aubergines lengthways into thick slices and place in the large roasting tin.
Brush with the remaining oil.
Cook on the floor of the roasting ovenfor 20 minutes until the undersides are charred.
Leave to cool.
Peel away the skins from the cooked peppers then cut into quarters discarding the cores and seeds.
Spoon a little of the tomato sauce over the base of a large greased ovenproof dish and top with a layer of aubergines and peppers.
Sprinkle over a little of the cheddar cheese.
Continue layering in this way finishing with a layer of cheddar cheese.
Sprinkle over the parmesan.
Bake on the grid shelf on the floor of the roasting ovenfor 30 to 40 minutes until bubbling and golden.
Serve immediately.
Variation: Replace the cheddar cheese with diced mozzarella.
Variation: Use a mixture of red yellow and orange peppers.
Variation: Replace the basil with chopped fresh coriander.
Serve this tasty gratin with plenty of crusty bread and a crisp leafy salad.
Serves 6
[tubepress mode=’tag’, tagValue=’tomato aubergine and pepper parmigiana’]
