wholefood mincemeat
| General Recipes
Cooking receipe to make wholefood mincemeat under category General Recipes. You may find some video clips related to this receipe below.wholefood mincemeat 225g dried bananas 225 g dried apricots 225 g raisins 150g sultanas 60g orange or tangerine peel (fresh) 1/2 teaspoon mixed spice1/4 teaspoon gr
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Peppermint Stick
| Drink Master
Cooking receipe to make Peppermint Stick under category Drink Master. You may find some video clips related to this receipe below. 1 oz Peppermint Schnapps 1 1/2 oz Creme de Cacao (white) 1 oz Light CreamShake with ice and strain into a champagne flute. [tubepre
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Deeeelicious Vidalia Dressing Recipe
| Salad
Type: Deeeelicious Vidalia Dressing Free Cooking Recipe - Salad the best! Ingredients / Directions 1 1/2 cup(s)s canola oil 1 cup(s) distilled white vinegar 1 large sweet onionpeeled and quartered 1 clove garlic 1/3 cup(s) white sugar 1 teaspoon ground mustard 1 tablespoon salt Place
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Anmitsu Japanese cooking recipe
| Japanese
Ingredients kanten 1/16 g agar-agar 6 tablespoons sugar 1 teaspoon lemon juice 1 2/3 cups water syrup 1 cup water 2/3 cup sugar 2 tablespoons lemon juice toppings 1/2 cup adzuki bean paste, see note peach or orange Directions 1Soak agar-agar in water to soften. Then if needed cut the agar-
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Cooking receipe to make Rhubarb Fool / Rhubard Compote under category Low Carb Recipes. You may find some video clips related to this receipe below.
Rhubarb fool
Makes 8 servings
1 recipe rhubarb compote, see below
1 3/4 cup whipping cream
Make the rhubarb compote following the recipe below. Allow to cool, then drain for an hour in a sieve. Whisk the rhubarb into a coarse pulp.
Whisk the cream to firm peaks and fold into the rhubarb pulp. Pour into tall wine glasses to make individual servings or into a large serving bowl. Refrigerate until ready to serve.
Rhubarb compote
Makes about 4 cups
2 lbs. fresh young rhubarb with pink stems
1/4 cup water
liquid sweetener to equal 1 1/2 cups
Trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch chunks. Place in a non corrodible saucepan with the water. Cover and set over low heat. Stew gently for at least an hour. Remove from the heat and pour into a bowl. Let cool and add the sweetener. Cover and refrigerate.
Total Carbohydrates: 54.51
Total Carbohydrates Minus Fiber: 40.8
Carbohydrates per Serving: 6.81
Carbohydrates per Serving minus Fiber: 5.10
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