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Meat Loaf Recipe
| Special Filipino Delicacies
Type: Meat Loaf Free Cooking Recipe - Special Filipino Delicacies Just do it! Ingredients / Directions Directions: ? kilo pork (minced) ? kilo chicken (minced) 1 kilo beef (minced) 1 kilo veal (minced) Pinch of salt and pepper to taste 1 cup(s) Worcestershire sauce
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melon and parma ham soup
| General Recipes
Cooking receipe to make melon and parma ham soup under category General Recipes. You may find some video clips related to this receipe below.melon and parma ham soupzuppa di melone e prosciuttoitaliancarluccio1 very ripe 1.5kg cantaloupe or charentais melon (orange flesh is essential)juice of 1 oran
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Nevins
| Drink Master
Cooking receipe to make Nevins under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Bourbon 1 1/2 tsp Apricot-flavored brandy 1 tbsp Grapefruit Juice 1 1/2 tsp Lemon Juice 1 dash Bitters Shake with ice and strain into cocktail glass.
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John Collins
| Drink Master
Cooking receipe to make John Collins under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Lemon 1 tsp Powdered Sugar 2 oz Blended Whiskey Club Soda Shake with ice and strain into collins glass. Add several cub
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Cooking receipe to make Four Seasons Crab Cakes under category Copycat Complete. You may find some video clips related to this receipe below.
2 pounds jumbo lump crabmeat
1/2 pound fresh codfish fillet
1/2 to 1 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons sesame oil
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
2 tablespoons basil, julienned
Salt and pepper to taste
Juice of 1/2 lemon
Olive oil for sauteing
Pick through crabmeat, removing all shells but being careful not to
break up the large lumps too much. In a food processor, grind codfish
until pureed. Add 1/2 cup of heavy cream and puree until incorporated.
Then add more cream if needed. The mixture should be smooth and
shiny, yet firm enough to hold its shape.
Place this mousse in a metal bowl and add the other ingredients, except
for the olive oil. Take a small portion of the crab-cake mixture and saute
in hot olive oil until golden brown. Taste to adjust seasoning.
Form the rest of the crab cakes and saute in hot olive oil until golden
on both sides. Finish by baking in a 450-degree oven for 4 to 5 minutes.
Serves six to eight.
Four Seasons Crab Cakes 168
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