Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Puffy Pizza Casserole Recipe
| Casserole
Type: Puffy Pizza Casserole Free Cooking Recipe - Casserole Check out the travel channel! Ingredients / Directions 1 cup(s) chopped green bell pepper1 cup(s) chopped onion1 clove minced garlicDash of salt1/8 teaspoon Tabasco sauce1 envelope dry spaghetti sauce mix1/2 teaspoon ground o
[ read more ]
Apricot-Glazed Sweet Potatoes Recipe
| Thanks Giving
Type: Apricot-Glazed Sweet Potatoes Free Cooking Recipe - Thanks Giving No other! Ingredients / Directions 3/4 pound dried apricots1 (9 ounce) can apricot nectar3/4 cup(s) water3 pounds sweet potatoes or yams3/8 cup(s) light brown sugarpacked4 tablespoons butter or margarinemelted1 1/
[ read more ]
olive oil suppliers
| General Recipes
Cooking receipe to make olive oil suppliers under category General Recipes. You may find some video clips related to this receipe below.olive oil suppliersThe Oil Merchant020 8740 1335has an unrivalled selection of oils from as far afield as South Africa and the Napa Valley although its main strengt
[ read more ]
Banana Splits Recipe
| Dessert
Type: Banana Splits Free Cooking Recipe - Dessert Good stuff! Ingredients / Directions Preparation - 10 minutesCooking time - 5 minutesFor the fudge sauce:3 tbsp dark chocolate3 tbsp butter1/2 cup(s) heavy cream1/2 cup(s) dark brown sugar2 tbsp corn syrupFor the banana splits:4 ripe b
[ read more ]
Cooking receipe to make polyglot squid under category General Recipes. You may find some video clips related to this receipe below.
polyglot squid
900g squid
450g red ripe tomatoes
3 tablespoons olive oll
3 doves garlic peeled and chopped
275ml red wine (fullbodied from a hot countryt)
1 rounded teaspoon dried basil (or 1 tablespoon of fresh if available)
1 teaspoon coriander seeds crushed wlth seeds from 4 cardamom pods
1/4 teaspoon ground mace
110g mushrooms sliced
3 tablespoons quark or soured cream if unavailable
Salt and freshly milled black pepper
1 dessertspoon lemon juice
Sprinkling of fresh chopped herbs
First peel the speckled skin off the squid and pull out the contents of the bag discarding all save the tentacles.
Remove the celluloid bit (quill) and discard it too.
Then slice the bag (body) into rings.
Peel the tomatoes by dunking them into boiling water for 3 to 4 minutes.
Slip off the skins and chop the flesh roughly.
Next heat the oil in a large heavy frying pan and fry the squid rings and tentacles until they turn opaque and slightly golden (5 minutes).
Now add the peeled chopped tomatoes and garlic then when they begin to soften add the wine and spices and simmer uncovered for 20 minutes.
Then add the mushrooms and cook for 1015 minutes more or until the squid is tender.
Bring everything up to simmering point and add the basil and spices and a seasoning of salt and freshly milled black pepper.
Simmer gently for a further 10 minutes and finally stir in the quark (or soured cream) just before serving.
Serve with rice and sprinkle with lemon juice and herbs.
If squid is not to your liking then the recipe works extremely well with monkfish cut into cubes. If you use monkfish you should take the fish out after the initial frying and replace it when the sauce is half reduced.
Serves 4
[tubepress mode=’tag’, tagValue=’polyglot squid’]
