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pecan tarts
| Aga Recipes
Cooking receipe to make pecan tarts under category Aga Recipes. You may find some video clips related to this receipe below.pecan tarts175g plain white flour 100g butter 25g icing sugar 1 egg yolk 175g plain chocolate 50g butter 4 eggs 175g maple syrup a few drops vanilla essence 225g shelled pecan
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garbanzo and marinated artichoke salad
| General Recipes
Cooking receipe to make garbanzo and marinated artichoke salad under category General Recipes. You may find some video clips related to this receipe below.garbanzo and marinated artichoke salad8 ounces penne 2 jars marinated artichokes drained and marinade reservedone 16ounce can garbanzo beans drai
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Cherry Fizz
| Drink Master
Cooking receipe to make Cherry Fizz under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Lemon 2 oz Cherry-flavored Brandy Club SodaShake with ice and strain into highball glass with two ice cubes. Fill with club soda and
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Excellent Graham Bread Recipe
| Bread
Type: Excellent Graham Bread Free Cooking Recipe - Bread Good stuff! Ingredients / Directions 2 cup(s)fuls graham flour4 tablespoonfuls melted Crisco? cup(s)ful flour1 teaspoonful baking powder1? cup(s)fuls sour milk? cup(s)ful sugar? teaspoonful salt1 teaspoonful baking soda To prepa
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Cooking receipe to make mushrooms a la greque under category General Recipes. You may find some video clips related to this receipe below.
mushrooms a la greque
2 cloves garlic thinly sliced
3 shallots sliced
120ml olive oil
100ml dry white wine
2 tbsp tomato puree
2 bay leaves
2 sprigs parsley
1 sprig thyme
1 level tbsp coriander seeds coarsely crushed
1/4 tsp fennel seeds
1 tsp caster sugar
500g small button mushrooms
half a lemon
a little finely chopped parsley
salt and pepper
Put garlic shallots and olive oil into a pan large enough to take all the ingredients.
Cover and cook over a low heat for five minutes without letting the shallots brown.
Add all the remaining ingredients except the mushrooms lemon and chopped parsley and season to taste.
Simmer for 15 minutes.
As the sauce simmers trim the mushrooms and wipe clean.
Rub cut edges with the lemon.
If they are on the large side halve or quarter them.
Add them to the pan with just enough water to cover.
Put a lid on the pan and simmer for about four minutes.
Lift out the mushrooms with a slotted spoon on to a serving dish.
Boil down the sauce until fairly thick fish out and discard the sprigs of parsley and thyme then pour sauce over the mushrooms.
Serve at room temperature sprinkled with a little extra finely chopped parsley.
Serves 6
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