Quebec Sugar Pie
| Pie s 4U
Cooking receipe to make Quebec Sugar Pie under category Pie s 4U. You may find some video clips related to this receipe below.Quebec Sugar Pie Sugar Pie has many versions. This one is very rich, and the depth of the filling is is much less than usual.
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olive oil and olives info
| General Recipes
Cooking receipe to make olive oil and olives info under category General Recipes. You may find some video clips related to this receipe below.olive oil and olives info If there was one tree with which to identify the Mediterranean it would be the olive tree Olea europaea which has grown wild in th
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Soda Or Apollinaris Lemonade Recipe
| Drinks
Type: Soda Or Apollinaris Lemonade Free Cooking Recipe - Drinks All good! Ingredients / Directions Juice of 1 lemon2 tablespoons sugar? teaspoon soda? cup(s) cold water To prepare this Soda Or Apollinaris Lemonade Recipefirst prepare the lemonadecooland add the sodastirring thoroughly
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Cranberry Crumble Recipe
| Thanks Giving
Type: Cranberry Crumble Free Cooking Recipe - Thanks Giving Just do it! Ingredients / Directions Cooking spray2 cup(s)s fresh cranberries1/3 cup(s) plus 1/2 cup(s) granulated sugar1/2 cup(s) chopped walnuts1 egg1/2 cup(s) all-purpose flour1/4 cup(s) butter or margarinemelted1 quart va
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Cooking receipe to make turkey stock under category General Recipes. You may find some video clips related to this receipe below.
turkey stock
1 small turkey or large chicken carcass
1 large onion quartered
a couple of ribs of celery
1 small turnip if you have one
2 large carrots thickly sliced
half a small head of garlic
herbs: bay thyme and parsley stalks
a few mushrooms
Tear the carcass to bits and throw the pieces in a deep pan.
Dont forget to add the wings and jelly and other interesting bits.
The more meat on your bones the better your stock will be.
Put the onion celery turnip carrots garlic herbs : and mushrooms into the pot with half a dozen peppercorns.
You can add salt later.
Pour over enough cold water to cover completely the bones and vegetables and then a drop more. Bring the pot slowly to the boil.
Froth will rise which you should scoop off with a large spoon.
You need not be too thorough but if left behind it tends to make the stock cloudy.
Once the broth has come to the boil turn down the heat so that the liquid bubbles gently then partially cover with a lid.
Let it simmer away quietly for a good couple of hours.
Leave the stock to cool a little before you attempt to strain it.
I find it easiest to remove the carcass first even though it will collapse otherwise it falls out in alarming pieces and splashes everywhere.
Strain the vegetables from the stock and discard them they have done their work.
The broth is now ready to be used or cooled thoroughly covered lightly with clingfilm and then refrigerated until you need it.
A recipe for the remains of the Christmas bird (it does not matter which sort). You will get lots of robust liquor with which to make soup.
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