Apple Fritter Rings Recipe
| Dessert
Type: Apple Fritter Rings Free Cooking Recipe - Dessert Not bad! Ingredients / Directions 1 egg2/3 cup(s) milk1 teaspoon vegetable oil1 cup(s) all-purpose flour2 tablespoons granulated sugar1 teaspoon baking powderDash of salt5 large tart apples1 1/2 cup(s)s vegetable oil1/4 cup(s) gr
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pastry
| General Recipes
Cooking receipe to make pastry under category General Recipes. You may find some video clips related to this receipe below.pastry infodelia smithWith pastry it is precisely the same: someone (hopefully me) has to show you how then with a bit of practice pastrymaking will also become automatic someth
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muesil with fruit
| General Recipes
Cooking receipe to make muesil with fruit under category General Recipes. You may find some video clips related to this receipe below.muesil with fruit 300gjumbo oatflakes 150g barleyflakes 300g jumbo oatflakes 150g barleyflakes 150g wheatflakes 250g shelled.nuts (brazils hazelnuts walnuts) whole o
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Negimaki Japanese Beef and Scallion Rolls Japanese cooking recipe
| Japanese
Ingredients 12 small scallions, trimmed to 6-inch lengths 1 lb flank steak (roughly 6 to 7 inches square) 1/4 cup sake 1/4 cup mirin 3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon vegetable oil Directions 1Prepare scallions: Blanch scallions in a pot ofboiling salted water 45 seconds
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Cooking receipe to make Chocolat Espresso Samuca Truffles under category Chocolate Swap. You may find some video clips related to this receipe below.
CHOCOLATE ESPRESSO SAMBUCA TRUFFLES
12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1/4 cup heavy cream
1 tablespoon instant espresso powder dissolved in 1 tablespoon boiling water
2 tablespoons Sambuca or other anise liqueur
about 1 cup unsweetened cocoa powder for coating truffles
In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate and butter with cream and espresso, stirring until smooth. Remove top of double boiler or bowl from heat and stir in liqueur. Cool mixture and chill, covered, at least 3 hours, or until firm.
Form rounded teaspoons of mixture into balls and roll balls in cocoa powder, coating them. Truffles keep, layered between sheets of wax paper and chilled, in airtight containers 2 weeks.
Makes about 50 truffles.
Gourmet
February 1996
A Cook from Minnesota on 02/13/01
These were wonderful! I made 4 batches of them at Christmas and by New Years they were gone! Instead of the espresso and Sambuca I used 3 tbsp of grand marinier, amaretto, etc. per batch.
A Cook from South Carolina on 02/11/01
I made these little goodies for my wine club members along with several other items. They were a huge hit! I
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