Paisley Martini
| Drink Master
Cooking receipe to make Paisley Martini under category Drink Master. You may find some video clips related to this receipe below. 2 oz Gin 1/2 oz Dry Vermouth 1 tsp ScotchStir in old-fashioned glass over ice cubes. Add a twist of lemon peel.[tubepress mode='tag
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Caribbean-Marinated Shrimp and Scallops Recipe
| Fish And Seafoods
Type: Caribbean-Marinated Shrimp and Scallops Free Cooking Recipe - Fish And Seafoods Try this one! Ingredients / Directions 1 tablespoon vegetable oil 1 pound sea scallops 1 pound large shrimppeeled and deveined 1 cup(s) diced bell pepper (red or yellowor combination of both) 3/4 cup
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liver with balsamic sauce
| General Recipes
Cooking receipe to make liver with balsamic sauce under category General Recipes. You may find some video clips related to this receipe below.liver with balsamic saucefegato al balsamicoitaliancarluccio1 large onion finely sliced in rings12 tablespoons extra virgin olive oil8 x 75g thin slices of ca
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HAM & EGG CASSEROLE
| Everyday Recipes
Cooking receipe to make HAM & EGG CASSEROLE under category Everyday Recipes. You may find some video clips related to this receipe below.HAM & EGG CASSEROLE 1/2 pound Virginia ham, thinly sliced 1 dozen large eggs, hardcooked, quartered or sliced thick 3 cups white sauce (see recipe below) 1 cup gra
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Ingredients
1 (12 ounce) can tsubushi-an (I make my own, directions at bottom of recipe)
1 (12 ounce) can koshi-an
5 3/4 cups brewed coffee (hot and very strong, I use decaf)
1 tablespoon coffee extract (optional)
2 (14 ounce) cans sweetened condensed milk
9 (1/4 ounce) packages unflavored gelatin
Directions
1In a bowl, stir together gelatin and coffee until gelatin dissolves.
2Add extract (if using), milk and an, and stir.
3Pour into a 9×13-inch pan or glass coffee cups.
4Refrigerate until firm (overnight).
5**Making an with canned aduki beans – It adds a couple of hours to the prep time to make the an yourself, but it can be difficult to find if you don’t have a good Asian market nearby or you may want to make it yourself so that you can control the sweetness (I make it myself for both reasons). Drain and rinse 2 (15 oz) cans aduki beans (I found them at the whole grocer; kidney beans work in a pinch, but they won’t be exactly the same). Bring to a boil with enough water to cover by 1-inch and 1-2 cups of your favorite sweetener (I use 1 1/4 cups raw sugar). Reduce heat and simmer until the beans are soft (just starting to fall apart) and there is little water left (add more water if it cooks off before the beans are done – about 90 minutes). At this point you have Tsubu-an (red beans simmered with sugar).
6For tsubushi-an (red beans simmered with sugar and mashed): roughly process the beans in a food processor (or mash with a potato masher), adding water if needed to bring the beans to a paste consistency. I add half of the an to the dessert at this point, and press the rest.
7For koshi-an (red beans simmered with sugar and mashed, with husks removed): Strain tsubushi-an through a sieve to remove the bean husks and make the paste smoother.
View related video clips
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