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Sticky Rice
| Vietnamese
Cooking receipe to make Sticky Rice under category Vietnamese. You may find some video clips related to this receipe below.For automatically sticky rice, cook medium or short grain rice as directed on the package. You can also use long-grain rice, using more water than traditional recipes. Do not ri
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sichuan style scallops
| General Recipes
Cooking receipe to make sichuan style scallops under category General Recipes. You may find some video clips related to this receipe below.sichuan style scallopschinesewestern region1 groundnut oil1 teaspoon fresh ginger finely chopped2 teaspoons spring onions finely chopped225g scallops including t
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Spaghetti Bolognese Recipe
| Pasta
Type: Spaghetti Bolognese Free Cooking Recipe - Pasta Simply good! Ingredients / Directions 3 tbsp olive oil2 garlic clovescrushed1 large onionchopped1 carrotdiced2 cup(s)s lean ground beefvealor chicken3 ounces chicken liversfinely chopped3 1/2 ounces lean prosciuttodiced5/8 cup(s) M
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Irish Moss Lemonade Recipe
| Drinks
Type: Irish Moss Lemonade Free Cooking Recipe - Drinks Outstanding! Ingredients / Directions ? cup(s) Irish moss2 cup(s)s cold water4 tablespoons lemon juiceSugar To prepare this Irish Moss Lemonade Recipefirst pick overand wash the moss and soak for fifteen minutes. Drainand add the
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Type: Chocolate Raspberry Bundt Cake Free Cooking Recipe – Cakes
It’s ok!
Ingredients / Directions
Cake
2/3 cup(s) unsalted butter
softened
1 1/2 cup(s)s granulated sugar
2 eggs
room temperature
1 teaspoon almond extract
16 ounce sour cream
1 3/4 cup(s)s all-purpose flour
3/4 cup(s) unsweetened cocoa powder
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup(s) finely ground toasted almonds
3/4 cup(s) raspberry preserves
Whipped cream and fresh raspberries for garnish Preheat oven to 350 degrees F.
Coat a Bundt pan with butter. Dust with flour and set aside.
Cream the butter and sugar until light and fluffy
about 4 to 5 minutes. Add the eggs
one at a time
scraping sides of bowl to incorporate each entirely. Add the almond extract and then the sour cream. Sift together the flour
cocoa powder
cinnamon
baking soda and salt. Add the ground almonds. Using the low speed of a mixer
beat the flour mixture into the butter mixture.
Fill the prepared pan with half of the batter. Drop the raspberry preserves on the batter
taking care not to let preserves touch the sides of the pan. Bake at for 50 minutes or until a wooden pick inserted in the outside circumference of the cake away from the preserves comes out clean. Run a knife around the edges to loosen cake. Cool cake completely in pan before turning out onto serving plate. Glaze with Chocolate Glaze. Garnish with whipped cream and fresh raspberries.
Chocolate Glaze
1/4 cup(s) water
1/4 cup(s) light corn syrup
2/3 cup(s) granulated sugar
2 tablespoons raspberry or almond flavored liqueur
6 ounces semisweet chocolate
coarsely chopped
Heat the water
corn syrup and sugar to boil to dissolve. Stir in chocolate and liqueur. Let the mixture rest
stirring occasionally
until chocolate is dissolved and incorporated into the glaze. Let glaze cool slightly to thicken before using.
