Marinated Crawfish Recipe
| Fish And Seafoods
Type: Marinated Crawfish Free Cooking Recipe - Fish And Seafoods Unbelievable! Ingredients / Directions 1-1/4 cup(s)s olive oil 3/4 cup(s) cider or wine vinegar 2-1/2 Tablespoons capers 1 to 2 Tablespoons chopped fresh parsley 2-1/2 teaspoons celery seeds 1-1/2 teaspoons salt 1/2 tea
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barbecued salmon Recipe
| Fish And Seafoods
Type: barbecued salmon Free Cooking Recipe - Fish And Seafoods No other! Ingredients / Directions Directions:3/4 cup(s) firmly packed brown sugar2 tbs lemon juice2 tbs butter or margarine4 (1/2lb) salmon steaks1-inch thick Directions:Combine brown sugarlemon juiceand butter in a sau
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pineapple rings with almond meringue
| General Recipes
Cooking receipe to make pineapple rings with almond meringue under category General Recipes. You may find some video clips related to this receipe below.pineapple rings with almond meringue8 slices fresh or canned pineapple about 1cm thick25g butter melted2 tablespoons dark rumMeringue:2 egg whites1
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Yellow Parrot Cocktail
| Drink Master
Cooking receipe to make Yellow Parrot Cocktail under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Anisette 3/4 oz Chartreuse (yellow) 3/4 oz Apricot-flavored BrandyShake with ice and strain into a cocktail glass. [tube
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Cooking receipe to make sarladaise potatoes under category General Recipes. You may find some video clips related to this receipe below.
sarladaise potatoes
ladenis
4 medium potatoes boiled and peeled
50ml duck fat
75g bacon diced
1 sprig fresh thyme finely chopped
Salt and pepper
Using a 4cm pastry cutter cut out a cylinder from the centre of each potato.
Cut each cylinder into 3 discs about 1cm thick.
Then coarsely mash the remaining potato and set side.
Melt the duck fat.
Prepare 4 x 8.5 cm diameter galette mould by pouring a litde of the fat into the base of each one.
Place in the refirigerator to set.
Cook the bacon in the remaining duck fat until lightly coloured then drain.
Combine the bacon thyme salt and pepper with the mashed potato and mix.
Moisten widh a litde duck fat.
Remove the galette moulds from the refrigerator and place 3 of the potato discs at the bottom of each.
Fill all the moulds to the top with the mashed potato mixture prmsing down to fill all the gaps.
Using a spatula even out the mixture so that it is flush with the top of the mould.
Place the moulds on a hot griddle to make the base golden then finish off in the oven preheated to 200C/400F/gas mark 6 for about 8 minutes.
Unmould on to kitchen paper to remove excess fat.
Serves 4
[tubepress mode=’tag’, tagValue=’sarladaise potatoes’]
