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glazed spare ribs of pork
| Aga Recipes
Cooking receipe to make glazed spare ribs of pork under category Aga Recipes. You may find some video clips related to this receipe below.glazed spare ribs of pork300ml dry cider 8 tbsp marmalade 2tbsp thin honey 8 tbsp soy sauce 3 tbsp lemon juice 2 garlic cloves peeled and crushed freshly ground b
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Nanaimo Bars
| Chocolate Swap
Cooking receipe to make Nanaimo Bars under category Chocolate Swap. You may find some video clips related to this receipe below.Nanaimo BarsBottom Layer:1/2 cup butter or margarine1/4 cup granulated sugar5 tablespoons cocoa1 egg, beaten1 3/4 cups graham wafer crumbs1 cup fine coconut1/2 cup finely c
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Chestnut Soup Recipe
| Holiday
Type: Chestnut Soup Free Cooking Recipe - Holiday This is a good one! Ingredients / Directions # 1 lb. (450g) chestnuts# 2 celery stalks# 1 onionlarge# salt and ground black pepper# 1 bay leaf# 2 pints (1.2 litres) chicken or turkey stock # Pre-heat the oven to 400FGas Mark 6200C# W
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Seafood Enchiladas - Vons Select Magazine, May 1999
| Everyday Recipes
Cooking receipe to make Seafood Enchiladas - Vons Select Magazine, May 1999 under category Everyday Recipes. You may find some video clips related to this receipe below.Seafood Enchiladas - Vons Select Magazine, May 1999Salsa Verde3 cloves garlic, peeled1/4 onion, peeled9 ounces fresh tomatillos, hu
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Cooking receipe to make peach granita under category General Recipes. You may find some video clips related to this receipe below.
peach granita
mediterannean
900g ripe peaches peeled and stoned
2 tbspns caster sugar or honey
2 tbspns lemon juice
4 fresh figs peeled and chopped (optional)
1/2 tspn vanilla extract
2 tbspns rose water
8 mint leave to decorate
If the peaches are ripe they are easy to peel but if they are hard they have to be blanched quickly in a bowl of boiling water.
Stone and slice each one into about 6 pieces.
Make a light syrup by boiling the sugar or honey in 150ml water for 34 minutes and then allow this to cool.
Place everything in a liquidizer or food processor and puree until smooth.
Pour the mixture into a container suitable for a freezer cover and freeze for 6 hours taking it out every 2 hours to process again in the food processor or whisk in order to achieve a crystal free texture.
Remove from the freezer about 15 minutes before it is to be served otherwise it will be too solid.
Serve in frozen glasses or bowls and decorate each with a couple of mint leaves.
There is no more sumptuous finish to a meal on a hot summer evening or indeed no better treat on a hot summer afternoon. Sometimes I also mix in 34 peeled fresh figs for a really exotic effect.
Serves 6
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