Flying Grasshopper
| Drink Master
Cooking receipe to make Flying Grasshopper under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Creme de Menthe (green) 3/4 oz Creme de Cacao (white) 3/4 oz VodkaStir with ice and strain into cordial glass. [tubepress mo
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Honey Fish Recipe
| Fish And Seafoods
Type: Honey Fish Free Cooking Recipe - Fish And Seafoods It's alright! Ingredients / Directions 1/4 cup(s) honey1/4 cup(s) Dijon mustard2 tablespoons lemon juice1 teaspoon curry powder1/2 teaspoon salt4 (3/4-inch thick) grouper or other fish fillets Combine first 5 ingredients; stir w
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Japanese-Style Crispy Fried Chicken Tidbits Japanese cooking recipe
| Japanese
Ingredients 2 eggs, light beaten 1 pinch cayenne pepper (can use 1/2 teaspoon black pepper) 1/4 teaspoon salt (I use 1/2 teaspoon seasoned salt) 1/2 teaspoon sugar 1/2 teaspoon garlic powder 1/4 teaspoon ginger powder 1 tablespoon sesame oil 1 tablespoon soy sauce 1/4 teaspoon chicken bouill
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Old Fashioned Meat Loaf
| Everyday Recipes
Cooking receipe to make Old Fashioned Meat Loaf under category Everyday Recipes. You may find some video clips related to this receipe below.Old Fashioned Meat Loaf2 tablespoons vegetable oil1 large yellow onion, chopped1 carrot, peeled and finely chopped2 cloves garlic, minced2 lbs. lean ground bee
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Cooking receipe to make san domenico rabbit under category General Recipes. You may find some video clips related to this receipe below.
san domenico rabbit
coniglio san domenico
italian
carluccio
1 kg rabbit cooked weight
3 medium sized glove artichokes
juice of 1 lemon
6 tablespoons olive oil
1 large onion
100g black Taggiasca olives
6 leaves fresh sage
1 sprig marjoram
1 glass white wine
chicken stock as required
1 teaspoon concentrated tomato puree
2 teaspoons fresh parsley
salt and freshly ground pepper
Joint the cleaned rabbit and cut into medium sized chunks.
This can be done by your butcher.
Trim the artichokes up to the tender heart and cut into quarters.
Put them in a bowl of water acidulated with the lemon juice to prevent discolouration.
Heat the oil in a large pan and fry the chopped onion.
Then add the rabbit pieces olives sage marjoram salt and pepper wine and some stock.
Stir well cover the pan with a lid and leave to simmer for 30 minutes add ing more stock if necessary.
Add the artichokes tomato puree and parsley and simmer for a hurther 1015 minutes.
Serve with Patate Brasate al Forno (qv).
The four old Dominican monks I met at the fifteenth century monastery of Taggia seem to have escaped the pressures of twentieeth century life. They grow everything they use in their back garden just as they did centuries ago and the artichokes onions salads fruit and even their own raised rabbits looked so tempting that I had to cook this recipe for them. They enjoyed the feast very much and they invited me to return and spend some time with them. This recipe
is dedicated to Padri Francesco Gusberti Mario Raffaelo Icardi Francesco
Merlino and Attilio Pichino.
Serves 4
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