cornflour/cornmeal info
| General Recipes
Cooking receipe to make cornflour/cornmeal info under category General Recipes. You may find some video clips related to this receipe below.cornflour/cornmeal infoindian bread is always served freshly baked. The origin of the roti or bread can be dated back to Aryan times when early migrants settled
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smoked warm salmon trout
| General Recipes
Cooking receipe to make smoked warm salmon trout under category General Recipes. You may find some video clips related to this receipe below.smoked warm salmon trout R
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Tikki Dream
| Drink Master
Cooking receipe to make Tikki Dream under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Melon Liqueur 4 1/4 oz Cranberry JuicePour over ice into sugar-rimmed highball glass. Garnish with a wedge of watermelon.[tubepress mode='tag', t
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Tuna Casserole Recipe
| Pasta
Type: Tuna Casserole Free Cooking Recipe - Pasta No other! Ingredients / Directions 1/2 box ( 8 oz / 227g ) Notta Pasta Fettuccine 2 Tbsp butter 1 medium oniondiced 10 oz package sliced mushrooms 1 teaspoon salt and fresh ground pepper to taste 2 - 6 oz cans solid white tunawater
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Cooking receipe to make Lemon Cloud Pie II under category Pie s 4U. You may find some video clips related to this receipe below.
Lemon Cloud Pie II
This is a great pie, and a little different to our usual lemon meringue.
Ingredients:
5 eggs, separated
1/4 teaspoon cream of tartar
2 teaspoons grated lemon rind
1 cup white sugar
3 tablespoons cornstarch
1 cup white sugar
1 1/3 cups water
2 teaspoons grated lemon rind
1/3 cup lemon juice
1 cup whipping cream
Directions:
1
Beat egg whites and cream of tartar until soft peaks form. Slowly beat in
1 cup sugar, then 2 teaspoons lemon rind; continue to beat until very
stiff and glossy, about 10 minutes. Spoon meringue into well buttered
pie plate, and spread evenly to form a shell. Bake at 300 degrees F (150
degrees C) for 50 minutes, until firm. Cool.
2
Beat egg yolks, slowly adding remaining 1 cup sugar, beat until thick.
Mix cornstarch with lemon juice, and add to yolk mixture. Stir in water
and 2 teaspoons lemon rind. Cook over low heat until thick and bubbling.
Remove and chill, covering with plastic wrap to keep film from forming
on surface.
3
Beat whipping cream, and fold into cold lemon custard. Spoon into
meringue shell. Cover, and chill 3 to 4 hours before serving.
Makes 1 pie
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