sausagemeat stuffing
| Aga Recipes
Cooking receipe to make sausagemeat stuffing under category Aga Recipes. You may find some video clips related to this receipe below.sausagemeat stuffingl kg sausagemeat225g streaky bacon finely diced1large onion peeled and finely chopped 25g butter 1 level tbsp fresh sage finely choppedMelt the but
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Kentucky Colonel Cocktail
| Drink Master
Cooking receipe to make Kentucky Colonel Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1/2 oz Benedictine 1 1/2 oz Bourbon Stir with ice and strain into cocktail glass. Add a twist of lemon peel.[tubepress mode='tag', tagValue='Kentucky C
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salmon salad with horseradish dressing
| General Recipes
Cooking receipe to make salmon salad with horseradish dressing under category General Recipes. You may find some video clips related to this receipe below.salmon salad with horseradish dressing500g salmon fillet2 thsp fresh lemon juice2 tbsp chopped fresh dilllarge bunch of watercress1 cucumber thin
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Chocolate Pancake Layered With Orange Mousse Japanese cooking recipe
| Japanese
Ingredients 1/4 cup cocoa powder 1 cup all-purpose flour 1 cup sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1 egg yolk (save the egg white for the mousse) 1 1/4 cups buttermilk 1/4 cup vegetable oil 1/4 teaspoon baking powder For the Orange Mousse 1/2 cup frozen orange juice con
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Cooking receipe to make Gum Drops under category Copycat Complete. You may find some video clips related to this receipe below.
1 package (a 3/4 ounces) powdered fruit pectin
3/4 cup water
1/2 teaspoon baking soda
1 cup sugar
1 cup light corn syrup
2 teaspoons imitation strawberry extract
red food coloring
sugar
Combine fruit pectin, water and baking soda in a medium-size pan. (Note,
mixture will foam).
Combine sugar and corn syrup in large saucepan. Place both saucepans over
high heat. Cook, stirring alternately until foam disappears from fruit
pectin mixture and sugar mixture boils rapidly for 5 minutes.
Pour fruit pectin mixture into boiling sugar mixture in a thin stream until
all pectin is added. Boil, stirring constantly 1 minute longer. Remove pan
from heat. Stir in extract and a few drops of coloring. Immediately pour
mixture into and 8x8x2 inch pan. For fancier shapes spoon mixture into tart
or similar little pans. Allow to stand at room temperature (do NOT
refrigerate) about 3 hours or until candy is cool and firm.
Cut gum drop mixture into fancy shapes with small cutters or into cubes with
a knife dipped in warm water. Roll in granulated sugar.
For green gumdrops: Substitute oil of anise for strawberry extract and green
food coloring for red.
For yellow: Substitute oil of lemon and yellow food coloring
For red: Substitute oil of clove for strawberry extract
Makes about 1 1/4 pound.
Gum Drops 191
[tubepress mode=’tag’, tagValue=’Gum Drops’]
