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Dutch Apple Pie
| Pie s 4U
Cooking receipe to make Dutch Apple Pie under category Pie s 4U. You may find some video clips related to this receipe below.Dutch Apple Pie This pie is baked in a brown grocery sack, and is so delicious. Ingredients:
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No-Bake Vancouver Cheesecake
| Low Carb Recipes
Cooking receipe to make No-Bake Vancouver Cheesecake under category Low Carb Recipes. You may find some video clips related to this receipe below.No-Bake Vancouver CheesecakeMakes 1 10-inch or 16 piecesI like really light cheesecakes and was very pleased with the way this turned out. The nutty crust
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Cake Donuts
| Copycat Complete
Cooking receipe to make Cake Donuts under category Copycat Complete. You may find some video clips related to this receipe below.1-1/2 cups sugar3 Tblsp. melted shortening3 large eggs1 cup milk1 tsp. vanilla extract5 tsp. baking powder1 tsp. salt2 tsp. nutmeg2 cups mashed potatoes, cooled3 to 3-1/2
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Kung Pao Chicken Recipe
| Chinese Foods
Type: Kung Pao Chicken Free Cooking Recipe - Chinese Foods Check out the travel channel! Ingredients / Directions 1 lb Chicken BreastBonedCut Into 1" Cubes4 tb Soy Sauce1 1/2 tb Cold WaterCornstarch1/4 ts Garlic Salt4 Dried Red ChilesOr More To Taste1 tb White Wine Or Sherry1 tb Sugar
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Cooking receipe to make mango trifle under category General Recipes. You may find some video clips related to this receipe below.
mango trifle
4 tbsp orange liqueur (Grand Marnier or cointreau)
6 tbspfresh orange juice
100g sponge fingers halved
For the filling
3 large egg yolks
75g caster sugar
8 tbsp orange liqueur
225g mascarpone
75g icing sugar sifted
2 ripe mangoes (about 675g total weight)
150ml double cream whipped to soft peaks
For the topping
15g caster sugar
15g candied peel cut into slivers
150ml double cream whipped to soft peaks
100g physalis
citrus or bay leaves and extra candied peel tofinish
Stir together the liqueur and orange juice in a wide dish dip in the sponge biscuits and arrange over the base of a glass dish.
To make the filling mix the egg yolks sugar and 6 tbsp liqueur in a heatproof bowl over a pan of simmering water and whisk unti thick enough to leave a trail.
Leave to cool.
Meanwhile beat together the rnascarpone icing sugar and remaining liqueur.
Halve stone and peel the mangoes and mash or liquidise their flesh to a smooth puree.
Carefully fold together the cooled custard mascarpone mixture mango puree and whipped cream pour over the sponge base and chill for 2030 minutes.
Make the topping: stir the sugar and candied peel into the whipped cream and spoon over the trifle.
Decorate with physalis leaves and more strips of candied fruit and chill for up to 2 hours before serving.
Serves 8
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