Sour Cream Doughnuts II Recipe
| Breakfast
Type: Sour Cream Doughnuts II Free Cooking Recipe - Breakfast All good! Ingredients / Directions 3 eggs1 1/2 cup(s)s granulated sugar1 teaspoon soft butter1 cup(s) sour milk2 teaspoons sour cream4 cup(s)s all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1 teaspoon nutmeg
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chicken wrapped with parma ham
| General Recipes
Cooking receipe to make chicken wrapped with parma ham under category General Recipes. You may find some video clips related to this receipe below.chicken wrapped with parma ham4 large boneless chicken breasts skinned4oz frozen chopped spinach thawed3 oz cream cheesesalt and pepper8 slices Parma ha
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| Teas 2
Cooking receipe to make Tea - Lemon Herbal Tea under category Teas 2. You may find some video clips related to this receipe below.Lemon Herbal TeaIngredients:2 cups dried lemon verbena leaves (or any lemon herb)1 cup dried chamomile1 cup dried orange peel3 tablespoons whole cloves, crushed1 6 inch c
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| Drink Master
Cooking receipe to make Diana Cocktail under category Drink Master. You may find some video clips related to this receipe below. Creme de Menthe (white) BrandyFill cocktail glass with ice, then fill 3/4 full with creme de menthe and float brandy on top.[tubepress mode='tag', tagValue='
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Ingredients
2 lbs pork roast
Poaching Liquid
water
1 umeboshi (pickled plum available at Asian markets)
1 bunch leek (just the tops are needed)
1 piece fresh ginger, sliced
Marinade
2 cups regular dark soy sauce
1/4 cup sugar
1/4 cup mirin
1/4 cup sake
1 small star anise (not a whole pod)
Directions
1If you want your pork roast to look pretty, tie it with kitchen twine, but this isn’t necessary.
2Place umeboshi, leek tops, and ginger in a big pot with enough water to cover the pork and bring to a boil. Lower the pork into the boiling water carefully, cover, and lower the heat to a simmer. Poach for 90 minutes. Remove cover and let cool in the liquid a bit.
3Meanwhile, combine marinade ingredients in a small pan and bring to a boil. Let cool.
4Put the marinade and the still warm, drained pork into a plastic bag. Close tightly, and place in a bowl to catch any leaks. Let marinate, turning every so often, for about an hour or more. Store in the refrigerator until cold.
5This can be stored in the fridge for up to a week, or longer in the freezer. It can be eaten as slices, or used in place of char siu for steamed buns, or chopped and stirred into noodles.
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