Chuck Wagon Dinner II Recipe
| Casserole
Type: Chuck Wagon Dinner II Free Cooking Recipe - Casserole Amazing! Ingredients / Directions 1 pound ground beef1/2 cup(s) chopped onion2 tablespoons butter or margarine1 teaspoon salt1/8 teaspoon pepper2 cup(s)s cubed Cheddar cheese2 cup(s)s medium noodlesuncooked1 (16 ounce) can wh
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haggis
| Aga Recipes
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Eggnog Cheesecake with Cinnamon Graham Cracker
| Christmas Recipes
Cooking receipe to make Eggnog Cheesecake with Cinnamon Graham Cracker under category Christmas Recipes. You may find some video clips related to this receipe below.Yield: 10 Servings9 Whole graham crackers 2 Tbsp Sugar 1 1/2 tsp Ground cinnamon1/4 cup Unsalted butter; meltedMMMMM---------
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| Fish And Seafoods
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Cooking receipe to make rhubarb orange and ginger ice under category General Recipes. You may find some video clips related to this receipe below.
rhubarb orange and ginger ice
450g rhubarb
175g sugar
3 eggs
1 teaspoon gelatine
Grated zest and juice of 2 oranges
2 tablespoons ginger wine
4 pieces stem ginger chopped small
150m double cream lightly whipped
Begin by washing the rhubarb and cutting it into 2.5cm lengths then place them in a saucepan with 1 tablespoon of water and stew gently for 5 8 minutes or until the rhubarb is tender.
Then puree it with 110g of the sugar either in a liquidiser or food processor.
Dissolve the gelatine in a small basin with 1 tablespoon of water place the basin in a small pan of barely simmering water and leave it to dissolve and become completely clear.
Now add the zest and juice of the 2 oranges and the 2 tablespoons of ginger wine to the gelatine.
Next whip the 3 whole eggs with the remaining 50g of sugar until they become thick and creamy then beat them together with the gelatine mixture. Gradually beat in the rhubarb puree followed by the chopped stem ginger and lastly fold in the lightly whipped cream.
Pour the mixture into a 1.25 litre souffle dish and freeze.
Take the dish out of the freezer and place in the fridge for 2 hours before serving.
Serve with either macaroons or sponge fingers.
Serves 4 people
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