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stuffed rolled and baked sardines with pine nuts and fresh herbs
| General Recipes
Cooking receipe to make stuffed rolled and baked sardines with pine nuts and fresh herbs under category General Recipes. You may find some video clips related to this receipe below.stuffed rolled and baked sardines with pine nuts and fresh herbs4 plum tomatoes 12 large sardines prepared (qv sardines
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angel hair pasta with scampi
| General Recipes
Cooking receipe to make angel hair pasta with scampi under category General Recipes. You may find some video clips related to this receipe below.angel hair pasta with scampi150g angelhair pasta 3 tbsp scampi oil (qv)4 fresh scampi or medium prawns cut into small pieces 1/4 tsp finely chopped tarrago
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VARENYKY (FILLED DUMPLINGS)
| Ukrainian Recipes
Cooking receipe to make VARENYKY (FILLED DUMPLINGS) under category Ukrainian Recipes. You may find some video clips related to this receipe below.VARENYKY (FILLED DUMPLINGS) 5 c Unbleached All-Purpose Flour 1 t Salt 2 tb Butter 1 c Evaporated Milk 1/2 c Water as needed * Do not use Condensed milk in
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Butterscotch Coffeecake Recipe
| Breakfast
Type: Butterscotch Coffeecake Free Cooking Recipe - Breakfast the best! Ingredients / Directions 3/4 cup(s) pecans1 package frozen yeast rolls (24)1/2 cup(s) (1 stick) butter1 small box regular (not instant) butterscotch pudding3/4 cup(s) firmly packed brown sugar1 teaspoon cinnamon G
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Type: Kiwi Mousse Cake Free Cooking Recipe – Cakes
It’s alright!
Ingredients / Directions
Chocolate Cake
1 1/2 cup(s)s all-purpose flour
3/4 teaspoon baking soda
1/2 cup(s) butter or margarine
1/3 cup(s) vegetable oil
2 (1 ounce) squares unsweetened chocolate
3/4 cup(s) water
1 1/2 cup(s)s granulated sugar
2 small eggs
1/3 cup(s) sour milk
1/2 teaspoon vanilla extract
Syrup
2 tablespoons Grand Marnier (orange liqueur) or rum
1/3 cup(s) water
1/3 cup(s) granulated sugar
Mousse Filling
5 kiwifruit
peeled and sliced
1 1/2 cup(s)s whipping cream
3 egg whites
1/3 cup(s) granulated sugar
1/2 ounce unflavored gelatin
dissolved in 3 tablespoon water
2 to 3 drops green food coloring
Chocolate Leaves
2 ounces semi-sweet chocolate
melted and warm
6 to 8 camellia leaves or any other nonpoisonous leaf Preheat oven to 350 degrees F. Grease and paper-line a 9-inch springform pan.
Cake: Sift flour with baking soda into large bowl.
Combine butter
oil and chocolate in small pan; stir over low heat to melt. Add water. Cool 15 minutes. To flour mixture
add sugar
eggs
sour milk and vanilla; mix with wooden spoon. Stir in cooled chocolate mixture. Pour into prepared pan. Bake for 30 to 35 minutes. Remove from oven; stick holes in hot cake and drizzle syrup over top. Set aside to cool.
Syrup: Combine water and sugar in small saucepan. Bring to a rolling boil. When cool
add liqueur. Pour over hot cake.
Mousse Filling: Briefly puree kiwi and pour into a bowl. Whip cream until soft peaks form. Beat egg whites
gradually adding sugar until soft peaks form. Stir gelatin into puree. Fold egg whites and half the whipped cream into kiwi mixture. Color with food coloring. Pour mixture on top of cooled cake still in springform pan. Top and decorate with remaining whipped cream. Cover and freeze 4 hour(s) before serving.
To serve
unmold by removing sides of pan. Decorate with chocolate leaves or shaved chocolate. Top with strawberry.
