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Beef Chili Cheese Fries Recipe
| Casserole
Type: Beef Chili Cheese Fries Free Cooking Recipe - Casserole Check out the travel channel! Ingredients / Directions 2 tablespoons vegetable oil2 cup(s)s chopped yellow onionsSalt and cayenne to taste2 pounds ground beef1 tablespoon chili powder2 teaspoons ground cuminCrushed red pepp
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three fruit marmalade
| Aga Recipes
Cooking receipe to make three fruit marmalade under category Aga Recipes. You may find some video clips related to this receipe below.three fruit marmalade2 medium sweet oranges about 450g4 lemons about 450g2 medium grapefruit about 700g2.5 titres water 2.6 kg granulated sugar warmedScrub the fruit
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Japanese Rice Bowl Japanese cooking recipe
| Japanese
Ingredients 2 cups short-grain rice 1 teaspoon salt 1/3 cup soy sauce 2 tablespoons sugar 2 tablespoons sake 1 small onion, thinly sliced 1 tablespoon oil 1 lb boneless skinless chicken, cubed 2 tablespoons cilantro, chopped pickled ginger, red (Beni Shoga) Directions 1In a 4-quart pan, br
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Favorite Chicken Tetrazzini Recipe
| Pasta
Type: Favorite Chicken Tetrazzini Free Cooking Recipe - Pasta All good! Ingredients / Directions 4 tablespoons margarine2 onionschopped1 medium bell pepperchopped1 (16 ounce) can tomatoes4 tablespoons chili powderSaltto tastePepperto taste3/4 cup(s) sharp cheeseshredded1 pint light cr
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Cooking receipe to make rich sherry trifle under category General Recipes. You may find some video clips related to this receipe below.
rich sherry trifle
For the sponge
2 eggs size 3
60g caster sugar
60g plain flour
4 to 5 tablespoons quince jelly or
raspberry or apricot jam sieved
85 ml sweet sherry
1 tablespoon brandy
A vanilla pod
4 eggs size 3 beaten
80g caster sugar
1 teaspoon cornflour
For the syllabub
1/2 teaspoon grated nutmeg
170 ml sweet sherry
8 tablespoons brandy
110g caster sugar
The juice of half a lemon
430 ml (3/4 pt) double cream chilled
To decorate
Ratafias and nuts
An 18 cm (7 in) round cake tin greased and baselined
First make the sponge.
Set the oven at Gas Mark 5 375 degrees F 190 degrees C.
Whisk the eggs and sugar until very thick and pale and the whisk leaves a ribbon trail when
lifted.
Fold in the sifted flour.
Pour into the tin and bake for 20 to 25 minutes until springy to the touch.
Turn out on to a wire rack and leave to cool.
Slice the cake thickly and spread with the jelly or jam.
Sandwich the pieces together and place in an attractive glass serving bowl.
Pour over the sherry and brandy until the cake is thoroughly moistened but not sloppy.
To make the custard heat the cream and vanilla pod to scalding (just below boiling).
Leave to infuse for 10 minutes.
Beat the eggs together.
Pour the hot cream on to the eggs sugar and cornflour.
Return to a clean pan and cook over a very gentle heat stirring constantly until thickened and smooth.
Strain.
Leave the custard to cool then pour over the soaked sponge and chill until set.
To make the syllabub mix the nutmeg sherry brandy sugar and lemon juice together and leave to stand for 15 minutes.
Pour the cream into a large chilled bowl.
Gradually pour in the sherry mixture whisking well and continue to whisk until very
thick and light.
Gently spread over the top of the trifle.
Decorate with ratafias and chopped nuts.
Serve the trifle chilled.
Serves 10
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