Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Japanese Cucumber Salad Japanese cooking recipe
| Japanese
Ingredients 2 cups thinly sliced cucumbers (Japanese, English, or regular) 1/2-1 teaspoon salt (to taste) 1/4 teaspoon pepper 1 tablespoon sugar (or slightly less honey) 1 tablespoon soy sauce 1/4 cup rice wine vinegar 1 teaspoon sesame oil 2 teaspoons sesame seeds Directions 1If using Engli
[ read more ]
Magic Broom Treats Recipe
| Halloween
Type: Magic Broom Treats Free Cooking Recipe - Halloween Good stuff! Ingredients / Directions 1 cup(s) granulated sugar1 cup(s) light corn syrup1 cup(s) smooth peanut butter5 cup(s)s shredded wheat cerealcrushed1 cup(s) M&M''s (plain)32 (8-inch) pretzel rods Grease 2 large baking shee
[ read more ]
iced honey and whisky creams
| General Recipes
Cooking receipe to make iced honey and whisky creams under category General Recipes. You may find some video clips related to this receipe below.iced honey and whisky creams 300 ml double cream4 tbsp whisky4 tbsp thick honey4 egg yolks (use the whites to make vanilla ice cream or meringues)Whip the
[ read more ]
Fereni Starch Pudding Recipe
| Holiday
Type: Fereni Starch Pudding Free Cooking Recipe - Holiday Unbelievable! Ingredients / Directions 2/3 cup(s) cornstarch 2 cup(s)s milk 6 whole cardamom seeds 1/2 cup(s) ground almonds rosewater to taste 1/4 cup(s) blanched slivered almonds 1/4 cup(s) white sugar Dissolve corn starch in
[ read more ]
Cooking receipe to make roast chicken with butternut and tarragon stuffing under category General Recipes. You may find some video clips related to this receipe below.
roast chicken with butternut and tarragon stuffing
1 x 2 kg chicken
50g butter
salt and pepper
Stuffing
1 small butternut squash (about 400500g)
30g butter
50g pancetta or streaky bacon diced
4 shallots finely chopped
1 sprig of thyme
2 tbsp chopped parsley
85g soft brown breaderumbs
4 spring onions chopped
2 tsp chopped tarragon
1/2 tsp worcestershire sauce
salt and pepper
1 egg beaten
For the stuffing halve the squash and bake on an oiled tray cut side down for about 30 minutes at 190C/375F/Gas Mark 5 until just tender enough to pierce with a skewer.
Discard seeds and scoop out flesh.
Chop as best you can.
Melt the butter in a pan and add bacon shallots thyme
and parsley.
Cover and sweat for 10 minutes.
Uncover and raise heat.
Cook stirring occasionally until virtually all the liquid has
evapourated.
Cool slightly.
Mix with squash bread spring onionstarragon worcestershire sauce salt and pepper.
Add enough egg to bind.
Stuff the chicken rub the butter into the skin and season.
Roast at 200C/400F/Gas Mark 6 basting occasionally for 11/411/2 hours until juices run clear.
Turn off the heat open the door and let the chicken rest for 10 minutes before carving.
Serves 4
[tubepress mode=’tag’, tagValue=’roast chicken with butternut and tarragon stuffing’]
