Tequila Pink
| Drink Master
Cooking receipe to make Tequila Pink under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Tequila 1 oz Dry Vermouth 1 dash GrenadineShake ingredients with ice and strain into cocktail glass. [tubepress mode='tag', tagV
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anchovy and caper dressing
| General Recipes
Cooking receipe to make anchovy and caper dressing under category General Recipes. You may find some video clips related to this receipe below.anchovy and caper dressingjamie olivernaked chef2 tablespoons freshly squeezed lemon juice 5 tablespoons olive oil 1 teaspoon freshly ground black pepper 6 a
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Rigatoni & Beef with Romano Recipe
| Pasta
Type: Rigatoni & Beef with Romano Free Cooking Recipe - Pasta This is a good one! Ingredients / Directions l lb. beef chuck cut into 1/2" cubesl cup(s) chopped onions3 cloves garlicminced1/2 cup(s) chopped celery1/3 cup(s) snipped parsley1 lb can whole tomatoes1/2 lb. fresh Romano che
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coconut sambal
| General Recipes
Cooking receipe to make coconut sambal under category General Recipes. You may find some video clips related to this receipe below.coconut sambal1 medium sized onion150g finely grated fresh coconut5 teaspoons lemon juice1 level teaspoon paprika1/2 teaspoon salt1/2 teaspoon chilli powderThis recipe
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Cooking receipe to make victorian port wine or claret moulded jelly under category General Recipes. You may find some video clips related to this receipe below.
victorian port wine or claret moulded jelly
430 ml port or claret
60g golden granulated sugar
pinch of ground cloves
2 tablespoons redcurrant jelly
5 teaspoons powdered gelatine
A 990 ml jelly mould
Put all the ingredients except the gelatine into a large pan with 430 ml water.
Heat gently to dissolve the sugar and redcurrant jelly.
Sprinkle the gelatine over 4 tablespoons water in a heatproof bowl and leave to stand for 3 minutes.
Melt gently by standing the bowl in a pan of hot water.
Stir into the port mixture.
Strain through muslin into the wetted mould then chill until set.
Turn out and serve with whipped cream and sponge fingers or crisp biscuits.
Serves 6
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