crab cakes
| Aga Recipes
Cooking receipe to make crab cakes under category Aga Recipes. You may find some video clips related to this receipe below.crab cakes25g butter 2 spring onions finely chopped 25g plain flour150ml milk salt and freshly ground black pepper 2 x 170g tins of white crabmeat well drained 1 tablespoon cho
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Steak with Onions and Sour Cream Recipe
| Meats
Type: Steak with Onions and Sour Cream Free Cooking Recipe - Meats Check out the travel channel! Ingredients / Directions Flour1 (2 pound) round steak4 tablespoons melted butter1 teaspoon salt1/8 teaspoon pepper1/2 cup(s) diced onion1/2 cup(s) diced mushrooms1 cup(s) sour cream Pound
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Duck Sauce Recipe
| Chinese Foods
Type: Duck Sauce Free Cooking Recipe - Chinese Foods the best! Ingredients / Directions 1 lb Plums halved and pitted1 lb Apricots halved and pitted1 1/4 c Cider vinegar3/4 c Water1 c Cider vinegar1 c Firmly packed brown sugar1 c White sugar1/2 c Lemon juice1/4 c Chopped ginger1 sm Oni
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Sweet and Easy Mango Lassi Recipe
| Drinks
Type: Sweet and Easy Mango Lassi Free Cooking Recipe - Drinks Outstanding! Ingredients / Directions 1 cup(s) plain yogurt1 cup(s) chopped mango flesh2 tbsp sugar Blitz all the ingredients together in a blender or food processor. Pour into 2 ice filled glasses and serve.Preparation - 5
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Type: Sour Cream Raisin Pie Free Cooking Recipe – Pies And Pastries
the best!
Ingredients / Directions
2c Sour Cream
4 Egg Yolks
1 3/4c Sugar
4teaspoon Flour(heaping)
1 1/2c Raisins
1 baked 10-inch single-crust pie shell
Meringue
Yields 1 (10-inch) pie
Stir the sour cream and yolks in a heavy medium saucepan. Add the sugar. Dump in the flour
then rains
and mix using a wooden spoon.
Cook over medium heat until the raisins are plump and the filling is glossy (about 5 minutes after a full boil
or just a little longer
depending on your burner).
Cool the filling slightly
then pour into the cool crust. Preheatoven to 400. Prepare meringue and spread onto pie. Put the pie in the
oven. Watch closely for 15 to 20 minutes
then take it out when the peaks are golden brown. Let it cool. Eat immediately or keep in a
cool room. Do not refrigerate unless keeping it overnight.”
Meringue: Place 12 medium egg whites in bowl. Add 1/4 heaping teaspoon cream of tartar. Beat until stiff
using an electric mixer on high
speed. Add 2 cup(s)s powdered sugar and beat until meringue forms soft peaks. Using a “licker” (a rubber spatula)
spread onto pie filling,
making a good seal with the edge of the crust. the person who does this recipe says that large eggs don”t do well with this – she uses
small eggs…
I hope this is the recipe that the person on rec.food.cooking was looking for. I c an”t say how this recipe works – as I haven”t used
it – however
this recipes is from the cookbook written by Helen Myhre who owns the Norske Nook in Osseo
Wisconsin… Apparently this cafe
came into national recognition a while back – Willard Scott ate there as well as Charles Kuralt… She claims that her recipes are just
plain farm cooking.
