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pappardelle with rocket and brazil nut pesto
| General Recipes
Cooking receipe to make pappardelle with rocket and brazil nut pesto under category General Recipes. You may find some video clips related to this receipe below.pappardelle with rocket and brazil nut pesto 75g rocket 100g brazil nuts roughly chopped 50g freshly grated parmesan5 tbsp extra virgin oli
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Tofu Negamaki Japanese cooking recipe
| Japanese
Ingredients 1 1/2 tablespoons sugar 3 tablespoons Braggs liquid aminos 1 tablespoon mirin 2 teaspoons grated orange rind 1 teaspoon grated peeled fresh ginger 1 teaspoon rice vinegar 16 pieces green onion tops 8 ounces baked tofu, cut into 16 (1-inch) cooking spray Directions 1Prepare grill
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Pear-Chicken Monte Cristo with Mozzarella Sandwiches Recipe
| Appetizers
Type: Pear-Chicken Monte Cristo with Mozzarella Sandwiches Free Cooking Recipe - Appetizers Just do it! Ingredients / Directions 6 tbsp prepared horseradish8 thick slices firm-texture white bread8 thin slices mozzarella cheese12-ounces cooked chicken or turkey breastcut into thin slic
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Fudgy Chocolate Cream Pie
| Pie s 4U
Cooking receipe to make Fudgy Chocolate Cream Pie under category Pie s 4U. You may find some video clips related to this receipe below.Fudgy Chocolate Cream Pie This recipe is a family favorite because it is so fudgy and rich tasting, and at the same time it is also very easy
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Cooking receipe to make summer raised pie under category General Recipes. You may find some video clips related to this receipe below.
summer raised pie
For the filling
455g lean boneless pork (such as leg steaks or boned shoulder)
1 large onion peeled and quartered
3 tablespoons chopped fresh parsley
1 teaspoon each chopped fresh thyme and sage or 1/2 teaspoon each dried
1/2 teaspoon cayenne pepper
1/2 teapoon salt or to taste
Freshly ground black pepper
2 tablespoons set honey
230g good quality sausage meat
170g turkey escalopes
For the hot water crust pastry
340g strong plain flour
1 level teaspoon salt
85g white fat
185 ml mixture of milk and water
Beaten egg to glaze
To complete
280 ml wellflavoured jellied
chicken stock
An 18 cm round springrelease tin or loosebased cake tin
The filling consists of layers of three mixtures: the minced pork mixture the sausagemeat and the turkey.
To make the minced pork mixture coarsely mince or process the pork with the onion. Stir in the herbs cayenne pepper and the salt.
Fry or poach a teaspoon of the mixture to taste for seasoning adding more salt and some ground pepper as necessary.
Set this mixture aside.
Make the sausagemeat mixture by beating the honey into the sausagemeat. Set aside. Finally cut the turkey escalopes into thin strips and season lightly.
Set aside.
Make the hot water crust pastry (qv Veal Ham and Egg Pie).
When cool enough to handle roll out twothirds of the dough to a circle large enough to line the base and sides of the tin and to hang over the side of the tin by about 2.5 cm . Press the pastry neatly into the tin.
Spread half the sausagemeat mixture evenly over the pastry.
Spoon over half the minced pork mixture.
Cover with the turkey strips neatly arranged in an even layer.
Spread with the remaining minced pork mixture and top with the final layer of sausagemeat mixture.
Fold the excess pastry neatly over the filling.
Brush this rim with a little water.
Set the oven at Gas Mark 6 400 degrees F 200 degrees C.
Roll out the remaining pastry to an 18 cm circle.
Use to cover the pie pressing the edges firmly down on to the dampened pastry rim to seal.
Neatly flute the edges and make a fairly large steam hole in the centre of the pie.
If wished decorate with pastry trimmings cut in the shape of leaves or a tassel.
Brush the pastry with beaten egg.
Bake for 30 minutes then reduce the heat to Gas Mark 4 350 degrees F 180 degrees
C and bake the pie for a further 11/2 hours.
Leave the pie to cool in the tin then chill overnight.
Fill with jellied stock (qv veal ham and egg pie)
Serves 8
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