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ginger chicken salad with sour cream
| General Recipes
Cooking receipe to make ginger chicken salad with sour cream under category General Recipes. You may find some video clips related to this receipe below.ginger chicken salad with sour cream1 clove garlic crushed 3 tbsp rice vinegar or whitewine vinegar 1 lemon juiced 1 1/2 tbsp caster sugar 1 clove
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Mixed Roast Herbs
| Cyber Kuali
Cooking receipe to make Mixed Roast Herbs under category Cyber Kuali. You may find some video clips related to this receipe below.Mixed Roast HerbsBy Marjorie ChiewIngredients:
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Catfish with Spicy Strawberry Sauce Recipe
| Fish And Seafoods
Type: Catfish with Spicy Strawberry Sauce Free Cooking Recipe - Fish And Seafoods Not bad! Ingredients / Directions 2 lb Catfish fillets Salt Black pepper 2 oz hot pepper sauce 1 1/2 cup(s) strawberry preserve 1/2 cup(s) red wine vinegar 1 tbsp soy sauce 1/4 cup(s) seafood cocktail sa
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wolf creek macaroni & cheese Recipe
| Miscellaneous
Type: wolf creek macaroni & cheese Free Cooking Recipe - Miscellaneous Outstanding! Ingredients / Directions 1 tbs butter or margarine1 medium onionchopped1/4 cup(s) all-purpose flour1 cup(s) milk1 cup(s) chicken broth3/4 lb shredded sharp Cheddar cheese1 tbs Dijon mustard3 large carr
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Type: Traditional Sherry Trifle Free Cooking Recipe – Holiday
the best!
Ingredients / Directions
Base
# 8 trifle sponges
# 4 tablespoons raspberry jam
# 6 tablespoons sweet sherry
# 12 oz. (350g) frozen raspberries
partially thawed
# 2 oz. (50g) ratafia biscuits
Custard
# 1 pint (550ml) milk
# 1 vanilla pod
# 4 egg yolks
# 1 tbsp. caster sugar
plus a little for sprinkling
# one and a half tablespoons of cornflour
Topping
# three quarter pint (425ml) whipping cream
# 2 oz. (50g) flaked almonds
toasted
# glace cherries to decorate # Split the sponges in half then spread each half thinly with raspberry jam
# Sandwich each half back together and cut into quarters
# Place in the base of three and a half pint (2 litre) glass trifle bowl
# Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice
# Roughly crush the ratafia biscuits and sprinkle over the raspberries
# Chill for 3-4 hour(s)
# Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point
# Transfer to a heatproof jug and leave to infuse for 10 minutes
# Remove the vanilla pod from the milk
# Place the egg yolks
cornflour and sugar in a bowl and whisk together
# Whisk in the milk
then strain the liquid back into the rinsed pan through a fine sieve
# Cook over a gentle heat
stirring constantly until the custard starts to thicken
being careful not to allow to boil
# Cook gently for two minutes unit the custard is a thick pouring consistency
# Quickly pour the custard into a cold bowl to prevent further cooking
# Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming
# Set aside and leave to cool
# Spoon the cold custard onto the raspberries in the trifle bowl
spreading to the edges with a palette knife
# Gently whip the cream until it nearly holds its shape
then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl
# Whip the remaining cream until it holds it shape
# Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries
