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
Parent and Child Domburi Oyako Domburi Japanese cooking recipe
| Japanese
Ingredients 2 1/2 cups short-grain rice 1 large chicken breast fillet or 3 chicken thigh fillets 2 cups chicken stock 3 tablespoons mirin or dry sherry 5 tablespoons Japanese soy sauce 6 eggs 1/4 teaspoon salt 6 spring onions, thinly sliced Directions 1Cook rice according to recipe on pack f
[ read more ]
Tea - Morning Infusion:
| Teas 2
Cooking receipe to make Tea - Morning Infusion: under category Teas 2. You may find some video clips related to this receipe below.Morning Infusion: 25g dried Peppermint Leaves, 50g dried Strawberry Leaves, 25g dried Raspberry Leaves, 25g dried Marigold Petals, 25g dried Chamomile Flowers, 25g dried
[ read more ]
Chicken-Rice Casserole Recipe
| Main Meals
Type: Chicken-Rice Casserole Free Cooking Recipe - Main Meals Um! Yummy! Ingredients / Directions 1/4 cup(s) reduced-fat margarine1/3 cup(s) all-purpose flour3/4 teaspoon salt1/8 teaspoon pepper1 1/2 cup(s)s skim milk1 cup(s) chicken broth2 cup(s)s cut-up cooked chicken or turkey (abo
[ read more ]
Macaroni and Shrimp Bake Recipe
| Pasta
Type: Macaroni and Shrimp Bake Free Cooking Recipe - Pasta It's alright! Ingredients / Directions 3 cup(s)s dried short-cut macaroni1 tbsp olive oil6 tbsp butter,2 small fennel bulbsthinly sliced and fronds reserved6 ounces mushroomsthinly sliced6 ounces peeledcooked shrimp pinch of c
[ read more ]
Type: Spudnuts II Free Cooking Recipe – Breakfast
No other!
Ingredients / Directions
1 pound russet potatoes
peeled and quartered
2 (1/4 ounce) packages active dry yeast
1 1/2 cup(s)s warm milk (110 to 115 degrees F)
1/2 cup(s) vegetable oil
1/2 cup(s) granulated sugar
2 eggs
1 teaspoon salt
7 1/2 cup(s)s all-purpose flour
Oil for deep-fat frying
4 cup(s)s confectioners� sugar
1/3 cup(s) water
1 teaspoon vanilla extract Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain
reserving 1/2 cup(s) cooking liquid. Cool to 110 to 115 degrees F.
Discard remaining cooking liquid. Mash potatoes without milk or butter.
In a large mixing bowl
dissolve yeast in reserved cooking liquid. Add mashed potatoes
milk
oil
sugar
eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl
turning once to grease top. Cover and let rise in a warm place until doubled
about 1 hour(s).
Punch dough down; let rise again until doubled
about 20 minutes. Roll out on a floured surface to 1/2 inch thickness. Cut with a floured 3-inch doughnut cutter.
In an electric skillet or deep-fat fryer
heat oil to 375 degrees F. Fry doughnuts
a few at a time
until golden brown.
Combine confectioners” sugar
water and vanilla extract; dip warm doughnuts in glaze. Cool on wire rack.
Yields 4 dozen.
