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Bacon-Cheese Ball Recipe
| Appetizers
Type: Bacon-Cheese Ball Free Cooking Recipe - Appetizers You got to try this! Ingredients / Directions 1 pound sharp Cheddar cheese1 pound cream cheese1 pound baconfried crisp and crumbled1/2 pound Roquefort cheesePinch of garlic saltWorcestershire sauce (optional) With all ingredient
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anchovies in green sauce
| General Recipes
Cooking receipe to make anchovies in green sauce under category General Recipes. You may find some video clips related to this receipe below.anchovies in green sauceacciughe in salsa verdeitaliancarluccio300g anchovy fillets cleaned weight200g freshly copped fresh parsley2 whole chillies finely chop
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Cactus Berry
| Drink Master
Cooking receipe to make Cactus Berry under category Drink Master. You may find some video clips related to this receipe below. 1 1/4 oz Tequila 1 1/4 oz Red Wine 1 oz Triple Sec 6 1/2 oz Sour Mix 1 splash Lemon-Lime Soda 1 dash Lime J
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Souper Meat and Potatoes Pie Recipe
| Casserole
Type: Souper Meat and Potatoes Pie Free Cooking Recipe - Casserole Unbelievable! Ingredients / Directions 1 can cream of mushroom soup1 pound ground beef1/4 cup(s) onion1 egg1/4 cup(s) finedry bread crumbs2 tablespoons parsleySalt and pepper2 cup(s)s mashed potatoesCheddar cheeseshred
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Cooking receipe to make pot roasted guinea fowl with sage celery and blood orange under category General Recipes. You may find some video clips related to this receipe below.
pot roasted guinea fowl with sage celery and blood orange
jamie oliver
naked chef
2 x 1100g guinea fowl
8 blood oranges
1 bulb of celery
1 small handful fresh thyme picked salt and freshly ground black pepper
1 tablespoon olive oil
6 cloves of garlic whole and unpeeld 85g butter
10 sage leaves
350m1fruity dry white wine
Remove any excess fat from the cavity of each guinea fowl.
Wash thoroughly inside and out and pat dry with kitchen paper.
Rub the cavity with a little salt.
Cut off the two ends of the oranges stand them on end and carefully slice off the skin (once you have removed one piece of skin you can see where the flesh meets the skin).
Slice the oranges into five or six rounds each.
Remove the tougher outside sticks of the celery until you reach the white dense bulb and slice across thinly.
Put in a bowl mix in the thyme and a small pinch of salt and pepper then stuff the cavity of each guinea fowl with this filling.
Pull the skin at the front of each guinea fowl
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