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Bullseye BBQ Sauce
| Copycat Complete
Cooking receipe to make Bullseye BBQ Sauce under category Copycat Complete. You may find some video clips related to this receipe below.1/2 Cup chopped onions1 can tomatoe sauce - 8 oz.1 Cup water1 1/4 Cup ketchup2 Teaspoon brown sugar2 Teaspoon prepared yellow mustard1 Teaspoon olive oil1 Teaspoon
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Herbed Flat Bread Recipe
| Bread
Type: Herbed Flat Bread Free Cooking Recipe - Bread Unbelievable! Ingredients / Directions 6 tablespoons granulated sugar1 cup(s) milkscalded and cooled to room temperature2 packages dry yeast3 cup(s)s unbleached all-purpose flour1/2 teaspoon salt8 tablespoons butterchilled and cut in
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spicy potato straws
| General Recipes
Cooking receipe to make spicy potato straws under category General Recipes. You may find some video clips related to this receipe below.spicy potato strawsbatata talasaniindian4 tablespoons sunflower oil2 teaspoons garlic crushed6 large potatoes peeled aad cut into thin chips1 teaspoon chilli powder
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Thai Aubergines Scented With Coconut Japanese cooking recipe
| Japanese
Ingredients 125 ml vegetable oil 450 g Japanese eggplants (aubergines, sliced into 1cm rounds) 2 garlic cloves, crushed 1/2 teaspoon grated fresh ginger 1 1/2 teaspoons rice wine vinegar 1 teaspoon chili sauce 2 tablespoons dark soy sauce 400 ml unsweetened coconut milk 1 lime, juice of 1/2
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Cooking receipe to make salad of john dory and orange under category General Recipes. You may find some video clips related to this receipe below.
salad of john dory and orange
Unlike other fish the filleted side of a john dory divides neatly into three strips rather than the more usual two. In this recipe the strips are quickly panfried to top a salad of peppery watercress and rocket and tart oranges.
2 x 675 john dory fillted
salt and pepper
large handful watercress
large handful rocket
2 oranges segmented
flour
1 tbspn olive oil
a few chopped chives
dressing
1.5 tbspn lemon juice
3 tbspn lemon olive oil plus 2 tbspn olive oil
or 5 tbspn olive oil
salt and pepper
Divide each fillet neatly into 3 along the natural lines then cut the larger pieces in half.
Season and set aside.
Season the lemon juice then whisk in the oils a tablespoon at a time.
Shortly before serving pour onto the greenery.
Arrange on a plate scatter with the orange.
Heat the remaining oil over a high heat.
Dust the fish lightly with flour and fry very quickly until just firm.
If the oil is hot enough it will also be patched with brown.
Lay the fish over the salad sprinkle with chives and serve at once.
serves 4
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