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Golden Daze
| Drink Master
Cooking receipe to make Golden Daze under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Gin 1/2 oz Peach-flavored brandy 1 oz Orange JuiceShake with ice and strain into cocktail glass.[tubepress mode='tag', tagValue='
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Turkey Salad with Rigatoni Recipe
| Salad
Type: Turkey Salad with Rigatoni Free Cooking Recipe - Salad the best! Ingredients / Directions 8 oz pasta Rigatoni1 1/2 cup(s)s cubed cooked turkey1/4 cup(s) chopped onion1 cup(s) thinly sliced carrots1 cup(s) frozen peasthawed2 tbsp vegetable oil2 tbsp cider vinegar1/4 teaspoon thym
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sweet and sour cucumber salad
| General Recipes
Cooking receipe to make sweet and sour cucumber salad under category General Recipes. You may find some video clips related to this receipe below.sweet and sour cucumber salad1 pint rice vinegar4 oz of caster sugar1 cucumber seeded and sliced3 carrots grated1 red onion finely sliced3 red chillies sl
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Double-Layer Pumpkin Pie Recipe
| Thanks Giving
Type: Double-Layer Pumpkin Pie Free Cooking Recipe - Thanks Giving Check out the travel channel! Ingredients / Directions 4 ounces cream cheesesoftened 1 tablespoon milk 1 tablespoon sugar 1 1/2 cup(s)s frozen non-dairy whipped toppingthawed 1 Keebler? Ready Crust? Graham Pie Crust 3/
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Cooking receipe to make herb and mustard roast chicken under category General Recipes. You may find some video clips related to this receipe below.
herb and mustard roast chicken
1.5kg free range chicken
1/2 onion peeled quartered
1/2 lemon quartered
1 level thsp dijon mustard
2 tsp white wine vinegar
4 tbsp extra virgin olive oil
2 heaped tbsp chopped fresh herbs (2 or 3 of the following: chervil tarragon parsley sage dill or marjoram)
Place the chicken in a roasting tin.
Season the insides with salt and pepper and place the onion and lemon quarters in the cavity.
Put the mustard vinegar oil and herbs in a screw top jar and shake until amalgamated.
Add salt and pepper to taste.
Carefully slide your hand between the chicken skin and the breast meat down the backbone to form a pocket.
Gently ease about half of the herby dressing under the using a teaspoon and your fingers and spread it over the breast meat.
Pour the remaining dressing over the chicken.
Roast in a preheated oven (200C/400F/Gas Mark 6) for 20 minutes then reduce the temperature to 180C/350F/Gas Mark 4 and cook for a further 20 minutes per 450g.
Baste every 20 minutes.
Check to see it is cooked by inserting a sharp knife into the leg the juices should run clear. Remove and allow to rest for about 20 minutes then carve and serve with the pan juices poured over.
Serves 4
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