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Morcon Recipe
| Special Filipino Delicacies
Type: Morcon Free Cooking Recipe - Special Filipino Delicacies This is a good one! Ingredients / Directions Directions: * 1/4 cup(s) calamansi juice * 1/2 cup(s) soy * Pepper * 2 kilos beef kalitiransliced into 3/4" thick whole sheets * 1 can sausagecut into strips
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Steamed Manju Hawaiian Sweet Bean Cakes Japanese cooking recipe
| Japanese
Ingredients 1 (18 ounce) can tsubushi-an (red azuki bean paste) 3 1/2 cups flour or rice flour 4 teaspoons baking powder 1 1/4 cups sugar 3 egg whites (unbeaten) 1/2 cup vegetable oil 1/2 cup milk Directions 1Form bean paste into 25 balls each about the size of a walnut. 2Sift together flour
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sweet glazing sauce
| General Recipes
Cooking receipe to make sweet glazing sauce under category General Recipes. You may find some video clips related to this receipe below.sweet glazing sauceteriyaki no tare150ml japanese soy sauce (shoyu)150ml sake6 tbsp sugarThis teriyaki sauce sweet and salty at the same time is generally made with
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German Noodle Pudding Recipe
| Dessert
Type: German Noodle Pudding Free Cooking Recipe - Dessert Good stuff! Ingredients / Directions 4 tbsp butterplus extra for greasing6 ounces robbon egg noodles1/2 cup(s) cream cheese1 cup(s) cottage cheese1/2 cup(s) superfine sugar2 eggslightly beaten1/2 cup(s) sour cream1 teaspoon van
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Type: White Bread 3 Free Cooking Recipe – Bread
Yes!
Ingredients / Directions
Over-night Method
1 cake
FLEISCHMANN”S YEAST
2 quarts water
2 tablespoonfuls sugar
2 tablespoonfuls lard or butter
melted
6 quarts sifted flour
2 tablespoonfuls salt To prepare this White Bread Recipe 3
first the over-night straight dough method has one special advantage–the process is largely completed during the night and the baking may be done while the day is still young.
the ingredients specified will make six large loaves. If this amount of Bread is not needed
take just half the quantities called for. In that case the remaining half cake of yeast can be kept in good condition several days by re-wrapping in tinfoil and keeping in a cool
dry place. Substitute milk for water if a richer Bread is desired.
Dissolve yeast and sugar in the water
which should be lukewarm in winter and cool in summer
add lard or butter
and half the flour. Beat until smooth
then add balance of the flour
or enough to make moderately firm dough
and the salt. Knead until smooth and elastic. Place in well-greased bowl and cover. Set aside to rise over night
or about nine hour(s).
In the morning mold into loaves. Fill well-greased pans half full
cover and let rise until light
or until loaves have doubled in bulk
which will be in about one and one-half hour(s). Bake forty to fifty minutes.
