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Streusel Sweet Potatoes Recipe
| Thanks Giving
Type: Streusel Sweet Potatoes Free Cooking Recipe - Thanks Giving All good! Ingredients / Directions 3 1/2 pounds sweet potatoespeeled3/4 cup(s) maple-flavor pancake syrup1/3 cup(s) orange juicedivided1 tablespoon butter or margarine1/4 cup(s) all-purpose flour3 tablespoons packed bro
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tapenade eggs
| General Recipes
Cooking receipe to make tapenade eggs under category General Recipes. You may find some video clips related to this receipe below.tapenade eggs 4 medium free range eggs 250g black olives stoned 2 garlic cloves peeled and chopped 5 anchovy fillets chopped 1 heaped tbsp capers 1 tsp dijon mustard 4 la
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Braised Beef Recipe 2 Recipe
| Meats
Type: Braised Beef Recipe 2 Free Cooking Recipe - Meats Simply good! Ingredients / Directions 3 lbs. beef from round2 slices of salt pork6 peppercorns3 cup(s)s boiling waterCarrotTurnipOnionCelery}? cup(s) each cut in dice To prepare this Braised Beef Recipe 2first try out fat and rem
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puff topped seafood
| Aga Recipes
Cooking receipe to make puff topped seafood under category Aga Recipes. You may find some video clips related to this receipe below.puff topped seafood225g mixed raw seafood such as squid rings and prawns125g salmon fillet cut into small cubes 125g cooked shelled mussels 2 tbsp double cream salt and
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Type: Barley with Brown Butter and Scallions Free Cooking Recipe – Casserole
the best!
Ingredients / Directions
3 quarts water
2 teaspoons salt
3 cup(s)s hulled (whole-grain) barley
1/4 cup(s) butter
4 scallions
Salt and pepper
to taste Put the water into a large 5- or 6-quart pot. Add the salt and stir. Bring the water to a boil and add the barley
stirring. Turn the heat to medium so it is still boiling
but not fiercely. Cook for 45 minutes.
While the barley is cooking
put the butter in a small saucepan. Turn the heat to medium-high and stir the butter as it melts. When it has melted
tilt and tip the pan so the melted butter moves all around the bottom and doesn”t burn. When the butter turns a rich caramel color
remove from the heat. It should be brown
but not dark brown. This takes only a couple of minutes so don”t turn your back on it. Set aside.
Place the scallions on a cutting board and trim off the root ends and 4 or 5 inches of the coarse green tops. Finely chop the onions. Set aside.
When the barley has cooked for 45 minutes
check it for doneness by scooping out a few grains with a spoon and tasting them. If the grains are chewy and tender
the barley is done. If the grains are still tough and firm
cook the barley for 15 minutes longer
then test again for doneness. When done
pour the water and barley into a strainer.
Measure 3 cup(s)s of cooked barley and put into a serving bowl. (Let the remaining barley cool
then transfer to a container
cover tightly and refrigerate or freeze until needed.)
Add the brown butter and scallions to the barley in the bowl
taste and add more salt and some pepper if needed. Serve hot.
Yields 3 cup(s)s.
