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Fruit Smoothie
| Everyday Recipes
Cooking receipe to make Fruit Smoothie under category Everyday Recipes. You may find some video clips related to this receipe below.Fruit Smoothie2 cups fresh berries2 cups buttermilk1/2 cup crushed ice1 small banana, cut into chunks1 to 2 tablespoons honeyCombine all ingredients in blender; puree u
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Cheese Wafers Recipe
| Appetizers
Type: Cheese Wafers Free Cooking Recipe - Appetizers Um! Yummy! Ingredients / Directions 1/2 pound buttersoftened 1 cup(s) flour 1/4 teaspoon cayenne pepper 1 cup(s) chopped pecans 2 cup(s)s grated cheese Salt to taste Combine all ingredientsmake two rolls about 1 1/2 inches in diamet
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Lobster with Oregano and Parmesan Recipe
| Fish And Seafoods
Type: Lobster with Oregano and Parmesan Free Cooking Recipe - Fish And Seafoods Wow! Ingredients / Directions 2 lobsters 1 1/2 to 2 lbs each 1 cup(s) of olive oil 2 garlic cloves minced 1 tbsp basil chopped 2 tbsp parsley chopped 1 teaspoon oregano 3 tbsp parmessan cheese grated 1 cup
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Bellini Cocktails Recipe
| Drinks
Type: Bellini Cocktails Free Cooking Recipe - Drinks Not bad! Ingredients / Directions 2 ounces peach nectar 1 teaspoon fresh lemon juice 1 ounce peach schnapps crushed ice 3 ounces chilled dry champagne Mix the peach nectarlemon juice and schnapps in a chilled glass. Add 1/2 cup(s) (
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Type: Mongolian Hot Pot with Bean Curd Free Cooking Recipe – Chinese Foods
It’s alright!
Ingredients / Directions
6 cup(s)s lamb or chicken stock
1 tablespoon dark soy sauce
1 slice ginger
2 green onions
3 lb boneless lamb
1 – 2 cakes bean curd
1 lb green vegetable
such as Chinese cabbage
bok choy
or spinach
3 1/2 ounces bean thread (vermicelli) noodles
Cut the lamb into paper thin rectangular slices. Slice the bean curd.
Wash
drain
and chop the vegetables. Prepare any side dishes that you are planning to serve.
Lay the lamb
chopped vegetables
and side dishes on separate platters on the table.Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting
including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.
Bring the broth with the dark soy sauce to a boil
and add the ginger and green onion. Transfer enough broth so that the fondue pot is approximately 2/3 – 3/4 full. (How much broth you need will depend on the size of the fondue pot).
Place the fondue pot on the burner
and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
To serve
invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked
then dip the cooked food in the sauces as desired.
Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls. Cook the noodles and serve at the end of the meal.
