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-*Liqour::Cointreau
| Drink Master
Cooking receipe to make -*Liqour::Cointreau under category Drink Master. You may find some video clips related to this receipe below.Made from brandy and orange peel; similar to curacao and triple sec but sweeter. [tubepress mode='tag', tagValue='-*Liqour::Cointreau']
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prawns dried info
| General Recipes
Cooking receipe to make prawns dried info under category General Recipes. You may find some video clips related to this receipe below.prawns dried info Small peeled prawns which have been sun dried until brittle give a unique taste to some Thai dishes as a seasoning but are also rehydrated to use as
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mustard and ginger crusted gammon
| Aga Recipes
Cooking receipe to make mustard and ginger crusted gammon under category Aga Recipes. You may find some video clips related to this receipe below.mustard and ginger crusted gammon1 small joint of gammon weighing about 1 kg soaked it necessary 50mm piece fresh ginger root 3 tbsp honeycup or dijon mu
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Banana Split Shooter Recipe
| Drinks
Type: Banana Split Shooter Free Cooking Recipe - Drinks This is a good one! Ingredients / Directions 1 oz. (3 cl) Banana Liqueur 1 oz. (3 cl) Vodka Mix in a shot glass.
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Type: Greek Marinated Kabobs Free Cooking Recipe – Meats
This is a good one!
Ingredients / Directions
1/2 cup(s) olive oil
1/4 cup(s) lemon juice
1/4 cup(s) minced fresh parsley
1 small onion
chopped
1 clove of garlic
minced
1 teaspoon salt
1 teaspoon thyme
1 teaspoon marjoram
1/2 teaspoon pepper
1/4 teaspoon celery seeds
8 ounces lamb
cut into 1-inch pieces
Whole mushrooms
Onions
cut into wedges
Green bell peppers
cut into wedges
Carrots
cut into chunks
Combine the olive oil
lemon juice
parsley
chopped onion
garlic
salt
thyme
marjoram
pepper and celery seeds in a bowl and mix well. Pour over the lamb in a shallow dish
turning to coat.
Marinate
covered
in the refrigerator for 8 to 10 hour(s)
turning occasionally. Drain
reserving the marinade.
Thread the lamb
mushrooms
onion wedges
green peppers and carrots alternately on skewers.
Grill over hot coals until the lamb is done to taste and the vegetables are of the desired degree of crispness
turning and basting occasionally with the reserved marinade.
SERVINGS: 3 – 4
