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Guacamole Recipe
| Mexican
Type: Guacamole Free Cooking Recipe - Mexican Wow! Ingredients / Directions 2 avocados2 tomatoes1 medium onion1 clove garlic1 tablespoon chopped cilantro (fresh coriander leaf)1 Teaspoon white wine or cider vinegar1 level teaspoon sugarsaltpepper to taste Peel and chop all ingredients
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Coconut Dream Pie Recipe
| Pies And Pastries
Type: Coconut Dream Pie Free Cooking Recipe - Pies And Pastries It's ok! Ingredients / Directions 1 (9-inch) pie crustbaked and cooledFilling2/3 cup(s) granulated sugar1/4 cup(s) cornstarch1/4 teaspoon salt1 cup(s) canned unsweetened coconut milk1 1/2 cup(s)s whole milk4 large egg yol
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cinammon ice cream
| General Recipes
Cooking receipe to make cinammon ice cream under category General Recipes. You may find some video clips related to this receipe below.cinammon ice creamThis is a cooling Spanish ice cream flavoured with cinnamon and lemon zest. Take great care to use just the yellow zest pared clean of the white pi
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Butter Rum Ham and Pineapple Recipe
| Thanks Giving
Type: Butter Rum Ham and Pineapple Free Cooking Recipe - Thanks Giving Yes! Ingredients / Directions 1 1/2 pounds fully cookedboneless ham2 tablespoons butter2 tablespoons brown sugar2 tablespoons rum extract1/2 peeled/cored pineapple Preheat 2-sided tabletop grill. Cut four 1/2-inch
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Type: Fried Ravioli with Quick Tomato Sauce Free Cooking Recipe – Pasta
Wow!
Ingredients / Directions
Sauce
2 tablespoons olive oil
1 small onion
chopped
2 cloves garlic
finely chopped
2 (14 1/2 ounce) cans Italian-style tomatoes
with liquid
3 tablespoons coarsely chopped fresh basil
or 1 tablespoon dried basil
Salt and coarsely-ground pepper
to taste
Ravioli
9 ounces frozen or refrigerated ravioli of your choice
2 tablespoons olive oil Begin with the sauce. Heat the olive oil in a skillet over moderate heat and saut� the onion and garlic for about 5 minutes
until tender but not brown. Add the tomatoes
breaking up the larger pieces with the edge of a spoon if necessary
and bring to a boil. Simmer over low heat for 15 minutes
until the sauce has thickened some. Add the basil and season with salt and pepper.
Makes about 2 1/2 cup(s)s.
Cook the ravioli according to the package directions. Drain and manually separate the ravioli to prevent them from sticking together. Blot dry with paper towels.
Heat the olive oil in a skillet (preferably nonstick) over moderate heat and saut� the ravioli for 2 to 3 minutes per side
until lightly browned and slightly crisp. Drain on paper towels and serve immediately.
Serves 6 to 10 as an hors d”oeuvre or 4 to 6 as a first course.
