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Butterscotch Apple Pecan Cobbler Recipe
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Type: Butterscotch Apple Pecan Cobbler Free Cooking Recipe - Pies And Pastries Just do it! Ingredients / Directions 2 cup(s)s (12 ounce package) Nestle Toll House Butterscotch Flavored Morsels1/4 cup(s) firmly packed brown sugar1/4 cup(s) all-purpose flour1/2 teaspoon cinnamon2 1/2
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Chicken Tetrazzini Recipe
| Pasta
Type: Chicken Tetrazzini Free Cooking Recipe - Pasta Unbelievable! Ingredients / Directions 1 tablespoon margarine3 cup(s)s sliced fresh mushrooms1/3 cup(s) minced onion1/2 cup(s) all-purpose flour2 1/3 cup(s)s canned no-salt-added chicken broth2 cup(s)s skim milk1/4 cup(s) light crea
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tortilla omelette
| Aga Recipes
Cooking receipe to make tortilla omelette under category Aga Recipes. You may find some video clips related to this receipe below.tortilla omelette3 tbsp groundnut oil2 large potatoes weighing about 500g2 tsp chilli powder1 bunch spring onions trimmed and cut into 10mm slices1 red pepper seeded and
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cold marinated peanuts
| General Recipes
Cooking receipe to make cold marinated peanuts under category General Recipes. You may find some video clips related to this receipe below.cold marinated peanutschinesenorthern region450g raw peanuts3 tablespoons light soy sauce3 tablespoons dark soy sauce1 tablespoon garlic finely chopped150ml cide
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Cooking receipe to make ricotta and spinach gnocchi under category General Recipes. You may find some video clips related to this receipe below.
ricotta and spinach gnocchi
gnocchi verdi con ricotta
italian
river cafe cook book
50g butter
a bunch of fresh marjoram
500g blanched spinach leaves squeezed dry
sea salt
300g fresh ricotta cheese
90g plain flour
3 egg yolks
1/2 nutmeg grated
150g parmesan freshly grated
sage butter (qv)
Melt the butter add the marjoram and cook for a minute.
Add the spinach and stir to combine the flavours.
Season leave to cool then chop roughly.
In a large bowl lightly beat the ricotta with a fork then sieve in the flour.
Add the egg yolks the nutmeg and parmesan and finally fold in the cooled spinach mixture until well combined.
Taster for seasoning.
Dust a baking tray with flour.
Using 2 dessert spoons take a small spoonful of mixture and using the one spoon mould the mixture so that it forms a gnoccho.
Place on the floured baking tray.
The gnocchi should all be the same size about 2cm diameter.
Bring a large pan of water to the boil then lower the heat to a simmer.
Gently place the gnocchi in the water in batches it is important not to overcrowd the pan.
When the gnocchi come back to the surface remove carefully with a slotted spoon and briefly place the spoon on kitchen paper to drain off excess water.
Serve immediately in warm plates with sage butter and extra parmesan
We have adapted the traditional recipe by adding marjoram to the spinach and reducing the amount of flour which results in lighter gnocchi.
Serves 6
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