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Funnel Cake Recipe
| Cakes
Type: Funnel Cake Free Cooking Recipe - Cakes Um! Yummy! Ingredients / Directions 2 ¾ cup(s)s of flour.½ cup(s) of sugar.2 eggs.2 cup(s)s of milk.½ teaspoon of salt.2 ¼ teaspoons of baking powder. Put the ingredients into bowl in the order above. Mix thoroughly with a large spoont
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Beef with Ravioli and Cheese Recipe
| Pasta
Type: Beef with Ravioli and Cheese Free Cooking Recipe - Pasta Not bad! Ingredients / Directions 9 oz pkg refrigerated cheese Ravioli 1 lb lean ground beef 14 oz jar spaghetti sauce 9 oz pkg frozen spinachthawed 4 oz shredded Mozzarella Heat oven to 350 degrees. Cook ravioli to desire
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libyan soup
| General Recipes
Cooking receipe to make libyan soup under category General Recipes. You may find some video clips related to this receipe below.libyan soupshouraba225g finely chopped onion2 cloves garlic (crushed)2 tablespoons olive oil110g 175g finely chopped raw lean lamb or beef (not minced)110g chick peas (soa
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Limeade Pie
| Pie s 4U
Cooking receipe to make Limeade Pie under category Pie s 4U. You may find some video clips related to this receipe below.Limeade Pie This is a really cool pie for hot summer months. Ingredients:
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Cooking receipe to make cream of celery and celeriac soup under category General Recipes. You may find some video clips related to this receipe below.
cream of celery and celeriac soup
450g celery chopped (reserve the leaves for a garnish)
450g celeriac peeled and chopped weighed after peeling
1 large onion peeled and chopped
1.25 litres chicken or vegetable stock
275 ml single cream
Salt and freshly milled black pepper
50g butter
First of all melt the butter gently in a large heavy saucepan and add the celery celeriac and onion to it.
Stir well to get all the vegetables coated in butter and keep the heat as low as possible.
Cover the saucepan with a lid and sweat the vegetables taking care not to burn them for 10 minutes.
Now add the stock salt and freshlymilled black pepper and bring everything up to simmering point and simmer gently (covered) for 40 minutes or until the vegetables are tender.
Then cool it a little and liquidise the soup adjusting the seasoning.
Then return it to the saucepan add the cream and reheat gently before serving.
Serve garnished with the chopped celery leaves and accompanied by some crisp French bread.
Needs to be eaten on the day its made as the celeriac tends to discolour with keeping.
Serves 4
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