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Kiyuri Namasu Cucumber Salad Japanese cooking recipe
| Japanese
Ingredients 3 cups very thinly sliced cucumbers 1/2 teaspoon salt 1 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger 1/2 cup white wine vinegar 2 tablespoons sugar Directions 1Partly peel cucumbers leaving strips of green, and slice very thin. 2Add salt to cucumbers and let sta
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tzatziki
| General Recipes
Cooking receipe to make tzatziki under category General Recipes. You may find some video clips related to this receipe below.tzatziki1 cucumber peeled seeded and dicedMaldon or sea salt1 lb Creekstyle thick yoghurt3 tbsp chopped mint2 cloves garlic crushed with a little salt4 tbsp extra virgin olive
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grilled potato and onion bake Recipe
| Vegetables
Type: grilled potato and onion bake Free Cooking Recipe - Vegetables Yes! Ingredients / Directions 4 large baking potatoespeeled2 medium onions1/2 cup(s) grated Parmesan cheese2 tbs butter or margarineSalt and pepper to taste Slice potatoes and onions onto a 24x18-inch sheet of butter
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Trois Freres
| Chocolate Swap
Cooking receipe to make Trois Freres under category Chocolate Swap. You may find some video clips related to this receipe below.Trois FreresRecipe courtesy En-Ming Hsu1 pound tempered dark chocolate9 ounces whole blanched hazelnuts, toasted On parchment, drop a small disk about 1/2-inch diameter of
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Cooking receipe to make Southern Fruitcake under category Everyday Recipes. You may find some video clips related to this receipe below.
Southern Fruitcake
Recipe By : Taste Of Home Magazine Dec./Jan. 99
Serving Size : 1 Preparation Time :0:00
Categories : Christmas Dessert Breads
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups chopped pecans
1 3/4 cups chopped candied pineapple
1 1/2 cups chopped dried peaches or apricots
1 1/2 cups golden raisins
2 cups all-purpose flour — divided
1 cup butter or margarine — softened
1 cup packed brown sugar
5 eggs
1 cup peach or apricot nectar — divided
1/2 cup honey
1/4 cup milk
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
Grease and flour two 9 x 5 x 3-inch loaf pans. Line the bottoms with waxed
paper; grease and flour the paper. Set aside. Combine the pecans, pineapple,
peaches, raisins and 1/2 cup flour; set aside. In a mixing bowl, cream butter
and sugar; add the eggs, one at a time, beating well after each addition. Add
1/2 cup peach nectar, honey, and milk; beat well. {Mixture will appear
curdled.} Combine cinnamon, baking powder, salt, allspice, and remaining
flour; add to the creamed mixture and mix well. Add pecan mixture; stir well.
Pour into prepared pans. Bake at 325 degrees for 1 1/2 hours or until a
toothpick inserted near the center comes out clean. Cool for 10 minutes. With
a skewer, poke holes in the loaves. Spoon remaining nectar over loaves. Let
stand 10 minutes; remove from pans to a wire rack to cool completely. Wrap
tightly and store in a cool place. Slice and bring to room temperature before
serving.
YIELD: 2 loaves
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