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Japanese Noodle Salad Japanese cooking recipe
| Japanese
Ingredients 1 (8 ounce) package soba noodles 1 teaspoon salt 1 cup carrot, julienned 1/2 cup red bell pepper, julienned 1 cup edamame (japanese soy bean) 2 cups broccoli, blanched 3 tablespoons rice wine vinegar 3 tablespoons soy sauce 1 tablespoon mirin 1 tablespoon hoisin sauce 1 teaspoo
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Sloe Gin Fizz
| Drink Master
Cooking receipe to make Sloe Gin Fizz under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Lemon 1 tsp Powdered Sugar 2 oz Sloe Gin Club SodaShake with ice and strain into highball glass with 2 ice cubes. Fill
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Shrimp & Scallops With Rice in Creamy Casserole Japanese cooking recipe
| Japanese
Ingredients White Sauce Ingredients 4 tablespoons butter 6 tablespoons flour 2 cups milk 1 pinch salt Ingredients 1/2 lb shrimp, peeled 1/4 lb scallops 1/4 cup wine or sake 1 tablespoon butter 1/2 yellow onion, minced 1/2 cup white mushroom, minced 1/2 teaspoon garlic, minced salt and pe
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Turkey Lasagna Recipe
| Pasta
Type: Turkey Lasagna Free Cooking Recipe - Pasta Try this one! Ingredients / Directions 1 (16 oz) package lasagna noodlesno-boil1 tbsp vegetable oil1/2 teaspoon garlicminced2 stalks celerychopped1 onionchopped2 cup(s)s cooked and chopped turkey1 cup(s) cooked and chopped broccoli2 tbs
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Cooking receipe to make plumberry jam under category General Recipes. You may find some video clips related to this receipe below.
plumberry jam
700g Victoria plums
250g blackberries
1 kg granulated sugar
1 tablespoon lemon juice
Knob of butter
See Preserving info
First halve and stone the plums and place them together with the blackberries in a preserving pan or large heavy saucepan and simmer them gently in their own juices for about 15 20 minutes or until the fruits are really soft.
Then add the sugar and lemon juice keeping the heat low and stir with a wooden spoon until the sugar has completely dissolved and there are no traces of sugar grains still clinging to the spoon when you lift it out.
Then add the butter and bring the mixture to a rapid boil and boil for about 12 15 minutes or until setting point is reached see Preserving info
Take the pan off the heat and allow the jam to cool slightly for 15 minutes before potting in hot clean jars and sealing.
Makes 1.3 to 1.8 kg
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