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Hells Canyon Pasta Recipe
| Pasta
Type: Hells Canyon Pasta Free Cooking Recipe - Pasta Check out the travel channel! Ingredients / Directions 1 (16 ounce) box linguine or other pasta1 (2 ounce) can flat anchovies in olive oil1 teaspoon minced garlic1 large fresh banana pepperstemmedseeded and diced1 (28 ounce) can dic
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potato and black pudding gratin
| General Recipes
Cooking receipe to make potato and black pudding gratin under category General Recipes. You may find some video clips related to this receipe below.potato and black pudding gratin 1kg large potatoes peeled 350g black pudding skinned 300mi light chicken stock Cut the potatoes and black pudding into t
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Vanilla Ice Cream Recipe
| Dessert
Type: Vanilla Ice Cream Free Cooking Recipe - Dessert No other! Ingredients / Directions 2 1/2 cup(s)s heavy cream1 vanilla beanPared rind of lemon4 eggsbeaten2 eggyolks7/8 cup(s) superfine sugar Place the cream in a heavy-based saucepan and heat gentlybeatingadd the vanilla beanlemon
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chillies/chilli sauce info
| General Recipes
Cooking receipe to make chillies/chilli sauce info under category General Recipes. You may find some video clips related to this receipe below.chillies/chilli sauce infoFresh red chillies should be slit open and seeds removed before use. Wear rubber gloves to avoid skin irritation. Hot Chinese chill
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Type: Bee Cake Free Cooking Recipe – Breakfast
Just do it!
Ingredients / Directions
1 1/4 to 1 1/3 cup(s)s all-purpose flour
2 tablespoons granulated sugar
1 teaspoon grated lemon peel
1 package active dry yeast
1/3 cup(s) milk
1/4 cup(s) water
2 tablespoons margarine
1 egg
at room temperature
Coconut Topping
Vanilla Creme Filling
Coconut Topping
In a saucepan over medium-high heat combine:
2/3 cup(s) flaked coconut
1/4 cup(s) granulated sugar
4 tablespoons (1/2 stick) margarine
1 tablespoon toasted slivered almonds
2 tablespoons honey
1 tablespoon milk
1/8 teaspoon almond extract n a large bowl
mix together well 1/2 cup(s) of the flour
sugar
salt
lemon peel and yeast. Set aside.
In a saucepan over low heat
combine the milk
water and margarine until very warm (120 to 130 degrees). (the margarine does not need to melt). Gradually add the heated mixture to the dry ingredients and beat 2 minutes at medium speed with mixer. Be sure to keep the bowl scraped often. Add egg and 1/2 cup(s) flour and beat on high speed for 2 minutes
scraping the bowl occasionally. Stir in enough additional flour to make a soft dough. Cover the dough in the bowl with a clean towel and let rise in a warm place
free from draft
until doubled – about 30 minutes.
In the meantime
make the coconut filling (recipe follows). Stir the batter down and spread the batter in a greased 8-inch square pan. Cover with a clean towel and let rise in a warm place
free from draft
until doubled
about 30 minutes.
Very gently spread the cooled coconut topping mixture over the batter. Bake in preheated 350 degree F oven for about 30 minutes. Remove from pan to cool on wire rack. When cool
split the cake horizontally in half. Spread the Vanilla Creme Filling over bottom half and replace the top half. Serve at once
or refrigerate until serving time. Cut into squares to serve.
Cook until margarine and the sugar melt. then bring it to a boil. Reduce heat and simmer for 1 minute. Cool.
Vanilla Creme Filling
Follow package directions to prepare 1 (3 ounce) package of instant vanilla pudding and pie filling mix
using 1 1/4 cup(s)s milk and 1/2 cup(s) sour cream.
Makes 1 coffeecake.
