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Pineapple Coffee Cake II Recipe
| Breakfast
Type: Pineapple Coffee Cake II Free Cooking Recipe - Breakfast All good! Ingredients / Directions Cake1 cup(s) corn oil1 cup(s) granulated sugar4 eggs1 teaspoon vanilla extract2 1/4 cup(s)s flour1 teaspoon baking powder1/2 teaspoon baking sodaPinch of saltFilling1 large can crushed pi
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Spencer Cocktail
| Drink Master
Cooking receipe to make Spencer Cocktail under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Apricot-flavored Brandy 1 1/2 oz Gin 1 dash Bitters 1/4 tsp Orange BittersShake with ice and strain into cocktail gla
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Sugar Cream Pie
| Pie s 4U
Cooking receipe to make Sugar Cream Pie under category Pie s 4U. You may find some video clips related to this receipe below.Sugar Cream Pie This is a delicious lighter cream pie for which the filling is cooked prior to being put in the baked shell. Real butter and half and half are must haves for
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Fig syrup Recipe
| Greek
Type: Fig syrup Free Cooking Recipe - Greek Wow! Ingredients / Directions Directions: * 15 kg dried figs * 5-6 bay leaves Wash the figs wellscore them and place them in two large pots. Cover them with water and let them absorb water for 12 hour(s).Fill 2/3 of a large pan with fi
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Ingredients
14 ounces commercial teriyaki sauce (bottled sauce, not thick glaze, Kikkoman’s is okay in a pinch, about 14-16 oz)
1/2 cup brown sugar
1/4 cup rice wine vinegar
1 teaspoon peeled and chopped gingerroot, to taste
Directions
1In a pan, combine all ingredients over medium low heat.
2Reduce by about three-quarters, beginning to taste it about halfway through the reduction. It should be full-flavored and sweet and tangy.
3Strain mixture and use.
4To use: brush on the unagi, broiling the unagi in oven or grilling it.
5You can also let the mixture cool, and store the glaze in a clean bottle in the fridge.
6Here are the actual instructions Chef gave me, in his wording: “”Unagi glaze is very simple. Just reduce bottled terriyaki sauce with a 1/2 cup of brown sugar and 1/4 cup of rice wine vinegar. Add some chopped up ginger. Reduce this by about three quarters. Start tasting around halfway. It should be full-flavored and sweet and tangy. Strain and brush on the Unagi under the broiler, or on the grill””.
View related video clips
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