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Southern Eggnog Recipe
| Drinks
Type: Southern Eggnog Free Cooking Recipe - Drinks This is a good one! Ingredients / Directions 1 small box vanilla pudding and pie filling mix (regular)1/2 cup(s) sugar1 qt. milk3 egg yolksslightly beaten3 egg whitesslightly beaten1 teaspoon. vanilla extract1/4 cup(s) peach brandyto
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white bean tuna and tomato salad
| General Recipes
Cooking receipe to make white bean tuna and tomato salad under category General Recipes. You may find some video clips related to this receipe below.white bean tuna and tomato saladtwo I6ounce cans cannellini (white beans) drained and rinsed two 16 ounce cans tuna drained and flaked 2 celery stalks
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mincemeat
| Aga Recipes
Cooking receipe to make mincemeat under category Aga Recipes. You may find some video clips related to this receipe below.mincemeat450g soft brown sugar 450g currants 450g raisins 450g suet grated or shredded 450g cooking apples peeled cored and grated 225g candied peel chopped brandy or brandy and
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stir fried mushrooms with cabbage and soy sauce
| General Recipes
Cooking receipe to make stir fried mushrooms with cabbage and soy sauce under category General Recipes. You may find some video clips related to this receipe below.stir fried mushrooms with cabbage and soy saucechineseA quick side dish to accompany any grilled or pan fried meat1 tablespoon groundnut
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Cooking receipe to make Dinner Menu 33 under category Everyday Recipes. You may find some video clips related to this receipe below.
Appetizer:
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Shrimp and Camembert with Avocado Cream
3 avocados
3 tablespoons lime juice
1 tablespoon oil
1/4 cup light cream
3 tablespoons mayonnaise
12 jumbo shrimp, peeled and cooked
1 4-1/2-ounce wheel Camembert cheese
1 head romaine lettuce
Peel and pit avocados. Puree 2 of the avocados in blender or food processor
with lemon juice, oil, cream, and mayonnaise. Slice remaining avocado,
arrange with shrimp and wedges of camembert. Serve topped with Avocado
Cream.
Main Dish:
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Chicken with Apricot-Ginger Sauce
4 (2 pounds) large chicken breasts, boned and skinned
2 tablespoons butter
3 tablespoons oil
APRICOT-GINGER SAUCE
1-inch piece fresh ginger, peeled
1-3/4 cups apricot nectar
1 tablespoon soy sauce
2 teaspoons cornstarch
1 tablespoon water
1 green onion, sliced
Heat butter and oil in pan, add chicken, cook about 10 minutes or until
golden brown on both sides and tender. Remove from pan, place on serving
dish, top with Sauce. Cover, keep warm in oven for up to 10 minutes.
Apricot-Ginger Sauce: Make Sauce while chicken is cooking. Cut ginger into
wafer-thin slices, then into shreds. Combine apricot nectar, ginger, and soy
sauce in pan, bring to a boil, stir in blended cornstarch and water, stir
until Sauce boils and thickens, add green onion.
Side Dish:
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Crunchy Sweet-and-Sour Rice
4 cups cooked brown rice
1 small red bell pepper, chopped
2 green onions, chopped
1/3 cup canned water chestnuts, sliced
SWEET-AND-SOUR SAUCE
1 tablespoon cornstarch
1/2 cup chicken stock
1/2 cup canned pineapple juice
1-1/2 tablespoons white vinegar
2 teaspoons sugar
1 tablespoon peanut butter
Combine hot rice with pepper, onion, and water chestnuts. Stir in hot
Sweet-and-Sour Sauce, serve immediately.
Sweet-and-Sour Sauce: Blend cornstarch with stock. Add pineapple juice,
vinegar, sugar, and peanut butter. Stir over heat until mixture boils and
thickens; reduce heat, simmer 1 minute.
Side Dish:
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Snow Peas in Garlic-Mint Butter
6 ounces snow peas
1 tablespoon butter
2 cloves garlic, crushed
1 teaspoon chopped mint
Top and tail snow peas. Melt butter in pan, add garlic and mint. Stir in
peas, saut
