roast pheasant with quince
| General Recipes
Cooking receipe to make roast pheasant with quince under category General Recipes. You may find some video clips related to this receipe below.roast pheasant with quince Fagiano Arrosto con Cotogne italianriver cafe cook book3 x 675 g 1.1 kg (1.1/2 2.1/2 lb) young pheasants6 tablespoons Quince Chee
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red mullet with tapenade
| General Recipes
Cooking receipe to make red mullet with tapenade under category General Recipes. You may find some video clips related to this receipe below.red mullet with tapenade 6 small red mullet fillets tapenade (qv) seasoned flour 175ml extra virgin olive oil 4 tomatoes peeled seeded and diced black olives s
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glazed shallots and cranberries
| Aga Recipes
Cooking receipe to make glazed shallots and cranberries under category Aga Recipes. You may find some video clips related to this receipe below.glazed shallots and cranberries900g shallots50g butter 2 tbsp runny honey 2 tbsp worcestershire sauce2 tbsp balsamic vinegar salt and freshly ground black p
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Sour Cream Swiss Steak Recipe
| Meats
Type: Sour Cream Swiss Steak Free Cooking Recipe - Meats Um! Yummy! Ingredients / Directions 1/3 cup(s) all-purpose flour1 1/2 teaspoons salt1 1/2 teaspoons pepper1 1/2 teaspoons paprika1 1/2 teaspoons ground mustard1 (3 pound) boneless round steakcut into serving-size pieces3 tablesp
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Type: Egg Custard Tarts Free Cooking Recipe – Chinese Foods
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Ingredients / Directions
Pastry:
2 cup(s)s all purpose flour
1/3 cup(s) lard
1/3 cup(s) butter
4 tablespoons hot water
or as needed
Custard Filling:
2 eggs
room temperature
1 1/2 cup(s)s whole milk
4 ounces sugar (castor or superfine if possible)
yellow food coloring (optional)
Preparations: Preheat the oven to 325 degrees Fahrenheit and grease the tart pans.
Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers
until the mixture has the appearance of coarse breadcrumbs. Continue kneading
adding the hot water. Roll the dough into a large ball
cover with wax paper and refrigerate while preparing the custard filling.
Lightly beat the eggs
taking care not to produce any air bubbles. Stir in the milk and the sugar. Add the yellow food color if using.
On a large
lightly floured surface
roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter. Fit the circles into the tart shells.
Pour the filling into the shells. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minute). Cool
