Chocolate Layered Pie
| Pie s 4U
Cooking receipe to make Chocolate Layered Pie under category Pie s 4U. You may find some video clips related to this receipe below.Chocolate Layered Pie Chocolate pudding pie in pecan nut crust, topped with whipped topping, tastes like heaven. Also known as a Voo Doo Pie.
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roast wings of skate with a green peppercorn crust and barigoule sauce
| General Recipes
Cooking receipe to make roast wings of skate with a green peppercorn crust and barigoule sauce under category General Recipes. You may find some video clips related to this receipe below.roast wings of skate with a green peppercorn crust and barigoule sauceladenis20g green peppercorns12 slices white
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Barbecue Rum Ribs Recipe
| Barbecue
Type: Barbecue Rum Ribs Free Cooking Recipe - Barbecue Yes! Ingredients / Directions 4 pounds spare ribs (or country style)1/4 cup(s) ketchup1 teaspoon dry mustard1/4 cup(s) dark rum2 cloves crushed garlic (use garlic press)1 cup(s) brown sugarpacked1/4 cup(s) soy sauce1/2 cup(s) chil
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Nutty Apple Crisp
| Pie s 4U
Cooking receipe to make Nutty Apple Crisp under category Pie s 4U. You may find some video clips related to this receipe below.Nutty Apple Crisp Alternative to the apple pie we all love. Serve just as is, with ice cream, or sour cream.
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Cooking receipe to make rhubarb fool with sugared filo under category General Recipes. You may find some video clips related to this receipe below.
rhubarb fool with sugared filo
For the fool:
2 x 400g tins of rhubarb preferably
stems (but chunks will do)
350m1 double cream
100g caster sugar to taste
juice of 1/2 lemon to taste
For the filo:
filo pastry sheets
1 egg beaten
icing sugar
Line four ramekins with clingfilm. Drain the rhubarb reserving the juice and enough stems (or chunks) to line the ramekins.
Break down the remaining rhubarb with the back of a fork.
Whip the cream into soft peaks.
Fold in the caster sugar and lemon juice then taste.
Add more sugar if necessary then mix in a little of the reserved rhubarb juice to add flavour and colour.
Fold in the mashed rhubarb.
Line the ramekins with the reserved rhubarb stems or chunks then dixide the cream mixture between them.
Place in the freezer on a baking tray until they just begin to freeze (25 to 40 minutes).
Meanwhile make the sugared filo. Layer three sheets of filo brushing with beaten egg between each layer then sprinkle the top layer with icing sugar.
Cut into the desired shape place on a greased baking sheet and bake at 180C/350F/Gas Mark 4 for 5 to 10 minutes until golden brown.
Remove the ramekins from the freezer. Allow to stand far 2 to 3 minutes then run a hot knife around the edge of each and slowly unmould onto plates.
Spoon some of the remaining rhubarb juice around the fool and top with a piece of sugared filo.
Serve.
Serves 4
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