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pan fried guinea fowl with red wine sauce
| Aga Recipes
Cooking receipe to make pan fried guinea fowl with red wine sauce under category Aga Recipes. You may find some video clips related to this receipe below.pan fried guinea fowl with red wine sauce25g butter 1 tbspn oil 6 guinea fowl or cornfed chicken breast fillets each about 150g175g rindless strea
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Chocolate Biscuits Recipe
| Bread
Type: Chocolate Biscuits Free Cooking Recipe - Bread This is a good one! Ingredients / Directions 1 1/2 cup(s)s all-purpose flour2/3 cup(s) granulated sugar1 tablespoon baking powder3 tablespoons unsweetened cocoa powder1/4 teaspoon salt3/4 cup(s) light cream Preheat oven to 425 degre
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EGG PANDESAL Recipe
| Pies And Pastries
Type: EGG PANDESAL Free Cooking Recipe - Pies And Pastries It's ok! Ingredients / Directions "2 tbsp yeast 2 cup(s)s water-luke warm ? cup(s) sugar 1/3 cup(s) oil 1 teaspoon salt 1 cup(s) powdered milk ( skim milk )1/3 cup(s) margarine 2 pcs eggs 1 kilo All Purpose Flour" 1.)Combine s
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Chicken Spaghetti II Recipe
| Pasta
Type: Chicken Spaghetti II Free Cooking Recipe - Pasta Not bad! Ingredients / Directions 1 large hen7 stalks celerychopped3 large onionschopped1 large can whole tomatoes1 large can sliced mushroomsdrained6 cloves garlic1 green bell pepperSalt and pepperto taste1 pound spaghetti Cover
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Type: Red Snapper Soup Free Cooking Recipe – Soups
Um! Yummy!
Ingredients / Directions
2 sm potatoes
2 sm carrots
1 lb red snapper fillets
4 teaspoon olive oil
2 cup(s) boiling water
1 teaspoon white-wine vinegar
1 1/2 teaspoon salt
2 qt fish broth or canned chicken broth
3/4 cup(s) long-grain rice
2 tbsp fresh flat-leaf parcley
minced
1/4 teaspoon dried red-pepper flakes
Freshly ground black pepper Peel and cut the potatoes into 1/2-inch dice. Peel and coarsely shred the carrots. Cut the fish fillets into 1/2-inch pieces.
Heat oil in a 6-quart soup kettle. Add the diced potatoes and saute over high heat until lightly browned
about 5 minutes. Add the shredded carrots and saute until slightly softened
about 2 minutes longer.
Add the boiling water along with the vinegar and salt. Simmer until vegetables are tender
about 10 minutes. Add the broth and rice and simmer for 15 minutes. Add the fish and simmer until fish is cooked and rice is tender
about 5 minutes longer. Remove kettle from heat and stir in parsley and hot red-pepper flakes. Adjust seasoning if necessary.
Ladle soup into warm bowls and sprinkle with freshly ground black pepper. Serve immediately!
