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Shrimp with Blue Cheese Dip Recipe
| Appetizers
Type: Shrimp with Blue Cheese Dip Free Cooking Recipe - Appetizers Unbelievable! Ingredients / Directions 48 large fresh unpeeled shrimp (2 pounds)2 tbsp dark brown sugar2 tbsp chopped onion3 tbsp cider vinegar2 tbsp water2 tbsp catsup1 tbsp Worcestershire sauce2 teaspoon hot sauce1/4
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Johnny Mazetti Recipe
| Casserole
Type: Johnny Mazetti Free Cooking Recipe - Casserole Wow! Ingredients / Directions 1/2 cup(s) green bell pepperdiced1 cup(s) oniondiced1 cup(s) celerydiced15 ounces tomato sauce1 (16 ounce) can tomatoes with juice1 cup(s) water1/2 teaspoon garlic powder1 tablespoon granulated sugar1 (
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Sloppy Joes Cocktail no. 2
| Drink Master
Cooking receipe to make Sloppy Joes Cocktail no. 2 under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Pineapple Juice 3/4 oz Brandy 3/4 oz Port 1/4 tsp Triple Sec 1/4 tsp GrenadineShake with ice a
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Baconeese Recipe
| Vegeterian
Type: Baconeese Free Cooking Recipe - Vegeterian You got to try this! Ingredients / Directions Preparation - 15 minutescooking time - 40 minutes 4 large baking potatoes 2 tbsp olive oil 1 teaspoon paprika 1/2 teaspoon sea salt 1/2 cup(s) baconchopped 1 cup(s) Cheddar grated 4 scallion
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Cooking receipe to make english custard under category General Recipes. You may find some video clips related to this receipe below.
english custard
delia smith
1 vanilla pod
570ml double cream
6 large egg yolks
1 dessertspoon cornflour
50g golden caster sugar
Begin by splitting the vanilla pod lengthways and using the end of a teaspoon to scoop out the seeds.
Then place the pod and the seeds in a small saucepan along with the cream.
Place the pan over a gentle heat and heat it to just below simmering point.
While the cream is heating whisk the egg yolks cornflour and sugar together in a medium bowl using a balloon whisk.
Remove the vanilla pod from the hot cream. Then whisking the egg mixture all the time with one hand gradually pour the hot cream into the bowl.
When its all in immediately return the whole lot back to the saucepan using a rubber spatula.
Put it back on to the same gentle heat as you
continue whisking until the custard is thick and smooth which will happen as soon as it reaches simmering point.
If you do overheat it and it looks grainy dont worry just transfer it to a jug or bowl and continue to whisk until it becomes smooth again.
Pour the custard into a jug or bowl cover the surface with dingfilm and leave to cool. To serve it warm later remove the dingfilm and sit the bowl over a pan of barely simmering water.
This is the ultimate custard perhaps the traditional British sauce. I offer it here as it has been made down the centuries with thick double cream but you can if you wish modify this extravagance by using single cream or creamy whole milk. These last two might be better if the custard is for pouring but for a trifle fnr a specialoccasion I recommend going the whole hog. Its now fashionable to split a vanilla pod and incorporate the seeds into the sauce this reduces the time it needs to infuse in the hot cream. But I can also recommend pure vanilla extract which is a wonderful storecupboard standby.
Serves 6
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