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Herbed Yogurt Dip Recipe
| Appetizers
Type: Herbed Yogurt Dip Free Cooking Recipe - Appetizers Good stuff! Ingredients / Directions 2 (8 ounce) containers plainnon-fat yogurt 1 tablespoon dried parsley 2 cloves garlicminced 1/8 teaspoon dried marjoram 1/8 teaspoon dried chervil 1/8 teaspoon ground black pepper Mix the yog
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Rye Muffins
| Christmas Recipes
Cooking receipe to make Rye Muffins under category Christmas Recipes. You may find some video clips related to this receipe below.1 2/3 cups all-purpose flour3/4 cup rye flour1/3 cup packed brown sugar1 tablespoon baking powder2 teaspoons caraway seed1 1/4 teaspoons salt2 beaten eggs1 cup milk1/3 cu
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Pumpkin Pecan Pie
| Pie s 4U
Cooking receipe to make Pumpkin Pecan Pie under category Pie s 4U. You may find some video clips related to this receipe below.Pumpkin Pecan Pie Here[tubepress mode='tag', tagValue='Pumpkin Pecan Pie']
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Nyonya Assam Fish
| Cyber Kuali
Cooking receipe to make Nyonya Assam Fish under category Cyber Kuali. You may find some video clips related to this receipe below.Nyonya Assam FishBy Marjorie Chiew 1 ikan siakap (800g)60g dried chilli paste To blend: 20g turmeric (kunyit) 20g galangal (lengkuas) 30g lemon grass (serai) 10g shallot
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Cooking receipe to make slow cooked lamb with chermoula under category General Recipes. You may find some video clips related to this receipe below.
slow cooked lamb with chermoula
1 large leg of lamb (about 2kg)
3 large onions peeled and sliced into rings
1 tsp sugar
chermoula
1 onion peeled and chopped
6 garlic cloves peeled and chopped
5 tbsp fresh coriander
3 tbsp fresh parsley
2 level tbsp paprika
2 level tbsp ground cumin
1 tsp cayenne pepper
juice of 1 lemon
3 tbsp olive oil
First make the chermoula:
place everything in a food processor with
1 tsp salt and process until blended.
Place the lamb in a dish and prick with a fork.
Spread the chermoula all over trying to distribute evenly.
Cover loosely with foil and refrigerate for up to 36 hours.
On the day of cooking place the onion rings in the base of a roasting tin.
Using your hands toss them in 1/2 tsp salt and 1 tsp
sugar.
Pour over 600ml cold water then place the lamb on top.
Put in a preheated oven (160C/325F/Gas Mark 3) for 4 hours basting every hour.
Allow to rest for 10
to 15 minutes then serve slices of lamb with spoonfuls of the pan juices and onions.
Serves 6
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