sugar and molasses suppliers
| General Recipes
Cooking receipe to make sugar and molasses suppliers under category General Recipes. You may find some video clips related to this receipe below.sugar and molasses suppliersBillingtons (widely available; visitwww.billingtons.co.uk) has the bestrange. Its produce comes solelyfrom the volcanic island
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Sweet Potato Pie
| Pie s 4U
Cooking receipe to make Sweet Potato Pie under category Pie s 4U. You may find some video clips related to this receipe below.Sweet Potato Pie This recipe was shared with me by a special friend in Atlanta, Ga. It has long been a favorite, and everyone who tastes it says it is
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Baked Halvah Recipe
| Greek
Type: Baked Halvah Free Cooking Recipe - Greek You got to try this! Ingredients / Directions Directions: the halvah * 3 cup(s)s farina (cream of wheat) * 1 teaspoon cinnamon * 1 cup(s) butter * 4 eggsseparated * 1 cup(s) sugar * 1/2 cup(s) slivered almondsblanch
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Stewed Duck Nanking Style
| Cyber Kuali
Cooking receipe to make Stewed Duck Nanking Style under category Cyber Kuali. You may find some video clips related to this receipe below.Stewed Duck Nanking Style(courtesty of Xin Cuisine, Concorde Hotel KL)By Marjorie ChiewIngredients:
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Cooking receipe to make salmon fillet wrapped in spinach under category General Recipes. You may find some video clips related to this receipe below.
salmon fillet wrapped in spinach
4 6oz Scottish salmon fillets
8 leaves fresh spinach
1.2 lemon
salt and pepper
Dip the leaves in boiling water until wilted (ten seconds)
Remove immediately and then spread out on kitchen paper to dry
Fold two leaves of spinach gently over each seasoned fillet and place directly on the bottom of the steaming basket (grease with buttered paper first if a metal steamer) Steam for seven minutes
Lift out gently and then transfer to heated plates.
Serve immediately with lemon and saladSalmon Chilli
12oz Scottish salmon diced
1 onion finely chopped
1 level teaspn ground coriander
1/2 level teaspn ground cumin
1/4 level teaspn ground turmeric
1/4 level teaspn chilli powder
1 medium tin tomatoes
1 tabispn olive oil salt
1 fresh green chilli sliced into rings (optional)
1 2nz mixed rice erains
Heat oil in saucepan and saute onion until golden.
Stir in all dry spices and heat through for one minute.
Add tomatoes and bring to the boil.
Simmer fortwenty minutes to enhance flavour and reduce liquid.
Stir in salmon and allow salmon to poach in the sauce for approximately five minutes.
Serve with rice of your choice and fresh chilli if desired.
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