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roasted salt and pepper
| General Recipes
Cooking receipe to make roasted salt and pepper under category General Recipes. You may find some video clips related to this receipe below.roasted salt and pepperchinese all regionsThis roasted salt and pepper mixture which is made with Sichuan peppercorns is used throughout China as a dip for dee
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Peppermint Ice Cream Recipe
| Dessert
Type: Peppermint Ice Cream Free Cooking Recipe - Dessert It's alright! Ingredients / Directions 1/2 lb Peppermint stick candy3/4 cup(s) cream or top milk1/4 teaspoon salt1/2 teaspoon unflavored gelatine2 ea eggs2 tbsp sugar1 cup(s) cream whipped Crush candy fine. Put with milksalt and
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Clare''s Heaven Lemon Cake Recipe
| Dessert
Type: Clare''s Heaven Lemon Cake Free Cooking Recipe - Dessert Outstanding! Ingredients / Directions Preparation - 15 minutesCooking time - 30 minutes1/2 cup(s) and 1 tbsp butter3/4 cup(s) sugar1 1/2 tbsp grated lemon rind (2 lemons)2 eggsbeaten1/2 cup(s) sour cream1/2 cup(s) lemon ju
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Margarita Pie
| Pie s 4U
Cooking receipe to make Margarita Pie under category Pie s 4U. You may find some video clips related to this receipe below.Margarita Pie A great twist on the lemon no bake pie. Ingredients:
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Cooking receipe to make rhubarb fool under category General Recipes. You may find some video clips related to this receipe below.
rhubarb fool
450g rhubarb
the finely grated zest of a medium sized orange
50g light brown sugar
150ml double or whipping cream
Cut the rhubarb stalks into short lengths no longer than your little finger.
Put them in a stainless steel or other non reactive pan with the orange zest the sugar and a little water a couple of tablespoons should be enough.
Bring to near boiling slowly turning down the heat once the sugar has dissolved into a syrup and
before it does actually boil.
The fruit should be tender in three or four minutes but not completely slushy.
Leave the rhubarb to cool drain the fruit and crush it gently with a fork.
Whip the cream into soft waves taking care not to overbeat it should be just thick enough to fall softly from the spoon.
Fold the fruit into the cream gently.
Spoon into glasses and serve with a crisp biscuit or a finger of shortbread. (If there is any cooking syrup left it can be stirred into yoghurt or over breakfast cereal.)
Serves 4
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