Mlyntsi (pancakes with jam)
| Ukrainian Recipes
Cooking receipe to make Mlyntsi (pancakes with jam) under category Ukrainian Recipes. You may find some video clips related to this receipe below.Mlyntsi (pancakes with jam)Mlyntsi is the Ukrainian word for pancakes. It[tubepress mode='tag', tagValue='Mlyntsi (pancakes with jam)']
[ read more ]
turkey escalopes with anchovies
| General Recipes
Cooking receipe to make turkey escalopes with anchovies under category General Recipes. You may find some video clips related to this receipe below.turkey escalopes with anchovies4 slices turkey breast about 100g eachMarinade:juice of 1 lemon2 tablespoons vegetable oil1 teaspoon dried oreganosaltfre
[ read more ]
Japanese Fruitcake Japanese cooking recipe
| Japanese
Ingredients 1 cup butter, softened 2 cups sugar 4 eggs 3 1/4 cups sifted cake flour 1 tablespoon baking powder 3/4 cup milk 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1/4 teaspoon ground cloves 1 cup raisins Japanese Fruitcake Filling 1 1/2 cups flake
[ read more ]
Salmon Fillets with Sesame Vegetables
| Everyday Recipes
Cooking receipe to make Salmon Fillets with Sesame Vegetables under category Everyday Recipes. You may find some video clips related to this receipe below.Salmon Fillets with Sesame VegetablesRecipe By :Serving Size : 4 Preparation Time :0:00Categories : Fish/SeafoodAmount Measure Ingredient -- Prep
[ read more ]
Type: Dad”s Pumpkin Chiffon Pie Free Cooking Recipe – Thanks Giving
Yes!
Ingredients / Directions
1 cup(s) pumpkin puree
3 eggs
1/2 cup(s) white sugar
1 cup(s) milk
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
2 tablespoons butter
1 (.25 ounce) package unflavored gelatin
1/4 cup(s) water
1/2 cup(s) white sugar
1 (16 ounce) package gingersnap cookies Line one 9 inch pie pan with whole gingersnap cookies
breaking as necessary for fitting.
In a saucepan over medium heat cook pumpkin puree to heat through
stirring frequently.
Separate the eggs. Combine the egg yolks
1/2 cup(s) sugar
milk
spices and butter or margarine. Add to pumpkin and cook
stirring frequently until mixture is of custard consistency. Remove mixture from heat.
Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hour(s)).
Whip egg whites with the reaming 1/2 cup(s) sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hour(s)). Serve topped with whipped cream.
