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Cabbage Beef Soup Recipe
| Soups
Type: Cabbage Beef Soup Free Cooking Recipe - Soups Amazing! Ingredients / Directions 2 tablespoons vegetable oil 1 pound ground beef 1/2 large onionchopped 5 cup(s)s chopped cabbage 2 (16 ounce) cans red kidney beansdrained 2 cup(s)s water 24 ounces tomato sauce 4 beef bouillon cubes
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Fudge Topped Custard Pie - 1956 Betty Crocker Cookbook
| Everyday Recipes
Cooking receipe to make Fudge Topped Custard Pie - 1956 Betty Crocker Cookbook under category Everyday Recipes. You may find some video clips related to this receipe below.Fudge Topped Custard Pie - 1956 Betty Crocker CookbookPie1) 9-inch pie crust, unbaked4 eggs2/3 cup sugar1/2 teaspoon salt1/4 tea
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Antipasto Kabobs Recipe
| Appetizers
Type: Antipasto Kabobs Free Cooking Recipe - Appetizers Try this one! Ingredients / Directions 8 ea Salami -- casing removed2 tb Lemon juice -- freshlySqueeze8 ea Pepperpickledmild -- sm1 tb Vinegar -- balsamic2 ea Zucchini -- quarterCrosswise1/4 ts Oregano -- dried16 ea Olivesblack -
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Cooking receipe to make cold poached eggs with watercress mayonnaise under category General Recipes. You may find some video clips related to this receipe below.
cold poached eggs with watercress mayonnaise
6 large fresh eggs
For the mayonnaise
110g watercress dried in kitchen paper
2 large eggs
1 teaspoon salt
1 clove of garlic crushed
1 rounded teaspoon mustard powder
275ml groundnut oil
2 teaspoons wine vinegar
1 teaspoon lemon juice
Freshly milled black pepper
To garnish
thinly sliced crisp lettuce leaves
Begin by poaching the eggs: fill a frying pan with water to a depth of approximately 4 cm then heat it to a temperature just sufficient to keep the water at a bare simmer
Then break the eggs (two at a time) into the simmering water and let them cook for 3 minutes or so.
As soon as theyre cooked to your liking use a draining spoon to lift them from the water and transfer them to a bowl of cold water.
Then cook the remaining eggs and leave them in the cold water while you prepare the mayonnaise.
Separate off the watercress leaves and discard the stalks.
Now break the two eggs into the goblet of a blender or food processor add the salt garlic mustard powder and a few twists of freshly milled black pepper then switch on to blend these together.
Next pour the oil in a thin trickle through the hole in the top with the machine still switched on.
When all the oil is in add the vinegar lemon juice and watercress leaves then blend again until the sauce takes on a lovely speckled green colour.
To serve arrange thinly sliced lettuce round the edges of your serving plates to form a border then arrange one or two eggs in the centre and spoon the dressing over and around them.
Serve with crusty wholemeal bread.
Serves 3 as a main course or 6 as a starter
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