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
Marmalade
| Drink Master
Cooking receipe to make Marmalade under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Curacao Tonic WaterPour Curacao over ice in highball glass and fill with tonic water. Garnish with an orange slice. [tubepress mode='tag', tagValue='M
[ read more ]
green salad with lemonette dressing
| General Recipes
Cooking receipe to make green salad with lemonette dressing under category General Recipes. You may find some video clips related to this receipe below.green salad with lemonette dressingmixed salad leaves 1 quantity lemonette dressingWash the leaves tear them into small pieces and put them in a sal
[ read more ]
Applesauce Carrot Cake Recipe
| Cakes
Type: Applesauce Carrot Cake Free Cooking Recipe - Cakes Simply good! Ingredients / Directions 3/4 cup(s) butter or margarinesoftened1 cup(s) granulated sugar1 1/2 cup(s)s firmly packed brown sugar2 eggs3/4 cup(s) shredded carrots2 1/4 cup(s)s applesauce3 cup(s)s all-purpose flour1 1/
[ read more ]
Chinese Chicken Salad with Ginger Recipe
| Salad
Type: Chinese Chicken Salad with Ginger Free Cooking Recipe - Salad Simply good! Ingredients / Directions 4 whole cooked and diced chicken breasts1/2 cup(s) water chestnutssliced1/2 cup(s) chopped pecans1/2 cup(s) seedless grapes1/4 cup(s) finely chopped celery1 teaspoon finely minced
[ read more ]
Cooking receipe to make venison and cranberry daube under category Aga Recipes. You may find some video clips related to this receipe below.
venison and cranberry daube
1kg stewing venison
For the marinade:
1 medium onion
1 medium carrot stick of celery
1 level tsp black peppercorns
2 oranges
4 garlic cloves
1level tsp dried thyme
75ml olive oil
For the daube:
450g shallots or button onions
2 tbsp oil
75g butter
3 level tbsp flour
100ml red wine vinegar
2 level tbsp redcurrantjelly
300ml port
300ml beef stock
salt and freshly ground black pepper
1 fresh bay leaf plus extra to garnish
125g dried cranberries roasted root vegetables to accompany
Cut venison into 40mm cubes.
For the marinade roughly dice the onion carrot and celery.
Roughly crush the peppercorns.
Finely grate the rind and squeeze the juice of the oranges; reserve the juice.
Place venison in a bowl with the vegetables rind peppercorns crushed garlic thyme and olive oil.
Cover refrigerate overnight.
Heat the oil in a large flameproof casserole add 25g butter and the shallots and fry on the simmering plate until golden.
Set to one side.
Brown the venison in small batches in the same casserole on the boiling plate.
Cover the pan with a splatterguard to protect yourself and the cookertop.
No further fat should be required.
Set to one side when browned.
Add the marinade vegetables to the pan with the remaining butter and cook until shrivelled.
Add the flour and cook stirring continuously for 2 to 3 minutes until brown.
Add the vinegar redcurrant jelly port stock and reserved marinade; bring to the boil and bubble for 1 to 2 minutes.
Return the venison and any venison bones to the pan.
Season and add one bay leaf.
Bring to simmering point and cover tightly.
