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Stuffed Spud Surprise Recipe
| Holiday
Type: Stuffed Spud Surprise Free Cooking Recipe - Holiday Simply good! Ingredients / Directions # 4 baking potatoesscrubbed# 1 oz. ( 25g ) margarine# 1 tablespoon milk# salt and ground black pepper# 14 oz. ( 415g ) can sausages in brinedrained and sliced# 7 oz. ( 175g ) can sweetcorn
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Jungle Juice
| Drink Master
Cooking receipe to make Jungle Juice under category Drink Master. You may find some video clips related to this receipe below. 1 oz Vodka 1 oz Rum 1/2 oz Triple Sec 1 splash Sour Mix 1 oz Cranberry Juice 1 oz Orange Juice
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Disneyland Cornbread
| Everyday Recipes
Cooking receipe to make Disneyland Cornbread under category Everyday Recipes. You may find some video clips related to this receipe below.Disneyland Cornbread2/3 cup sugar1 teaspoon salt1/3 cup butter (or margarine), softened1 teaspoon vanilla2 eggs2 cups flour1 tablespoon baking powder3/4 cup cornm
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Japanese Black Bean Chicken and Soba Japanese cooking recipe
| Japanese
Ingredients 125 g soba noodles 1 teaspoon sesame seed oil 250 g chicken breasts, thinly sliced 1 garlic clove, minced 1 inch fresh ginger, minced 1 small carrot, finely sliced 1 small green pepper, finely sliced 1 small onion, chopped 1/2 cup button mushroom, finely sliced 1 tablespoon tama
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Cooking receipe to make stuffed baby artichokes under category General Recipes. You may find some video clips related to this receipe below.
stuffed baby artichokes
carciofini ripeini
italian
carluccio
12 baby artichokes
juice 1 lemon
For the stuffing:
120g stale white breadcrumbs
150ml milk
1 tablespoon finely chopped fresh flat leaf parsley
1/2 garlic clovecrushed
1 tablespoon freshly grated parmeson
1/4 tablespoon drained capers
Large pinch sea salt and freshly ground black pepper
Extra virgin olive oil
Trim the artichokes cutting off the top third and trimming round the base to remove all the tough leaves.
Cut out any choke making a hollow in the centre which will hold the stuffing.
Plunge into a bowl of water acidulated with lemon juice to prevent discolouration.
Meanwhile soak the breadcrumbs with the milk and squeeze out the moisture with your hands. Mix with the remaining stuffing ingredients.
Fill the artichokes with the stuffing and pack side by side in a pan.
The size of the pan is important as the artichokes must fit closely together.
Drizzle the artichokes with a thin stream of olive oil and fill the base of the pan with 1cm depth. Add water to within 1cm of the top of the artichokes.
Cover with a lid and simmer for about 20 30 minutes until tender.
They are cooked when a knife pierces the artichokes easily.
Cool a little and serve.
The origin of this recipe must come from the Jewish ghetto in Rome where kosher food was the rule. During cooking the artichokes should be practically covered wilh olive oil but that is an expensive way of using the oil. Alternatively you can put 1cm in the bottom of the pan and then add sufficient water to push the level of the oil higher. This allows the temperalure to be controlled more easily. Three artichokes per person is a wonderful starter and they are very good as part of an antipasto.
Serves 4
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