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Cooking receipe to make saint pierre a la menagere under category General Recipes. You may find some video clips related to this receipe below.saint pierre a la menagereThis is a classic French way of cooking john dory. The fish is sandwiched 9
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swordfish brochettes
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Cooking receipe to make swordfish brochettes under category General Recipes. You may find some video clips related to this receipe below.swordfish brochettesmediterranean900g swordfish2 tbpsns olive oiljuice of 1 1/2 lemonssmall bunch fresh marjoram finely chopped or 1 tbspn dried oregano2 green swe
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Singapore Sling
| Drink Master
Cooking receipe to make Singapore Sling under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Lemon 1 tsp Powdered Sugar 2 oz Gin Club Soda 1/2 oz Cherry-flavored BrandyShake lemon, sugar, and gin w
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Cooking receipe to make cold spicy noodles under category General Recipes. You may find some video clips related to this receipe below.cold spicy noodleschinese western region450g dried or fresh egg noodles1 tablespoon sesame oilsauce3 tablespoons sesame paste or peanut butter 2 teaspoons chilli pow
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Type: Orange Pumpkins de Creme Free Cooking Recipe – Thanks Giving
No other!
Ingredients / Directions
8 (6 to 8 ounce) miniature pumpkins
1 3/4 cup(s)s half-and-half
5 large egg yolks
1/3 cup(s) granulated sugar
2 tablespoons orange-flavor liqueur
1/2 teaspoon ground coriander
Finely shredded orange peel Rinse pumpkins. Pierce each top deeply with a knife or fork several times. Set pumpkins on a rack at least 1 inch above 1 1/2 inches of water in a 5- to 6-quart pan. Cover and bring water to a boil over high heat. Keep boiling and steam pumpkins until tender when pierced
15 to 20 minutes. If needed
add more boiling water.
Let pumpkins cool until comfortable to touch
about 10 to 15 minutes.
With a small
sharp knife
cut down and around each stem to make an opening about 2 inches wide. Lift out stem end and reserve. With a small spoon
scoop seeds from pumpkins (without breaking through skin) and discard.
In a bowl
whisk half-and-half
egg yolks
sugar
liqueur and coriander. Fill pumpkins equally with egg mixture.
Return filled pumpkins and lids to a rack at least 1 inch above 1 1/2 inches of water in the pan. Drape foil over pumpkins to prevent condensation on the pan lid from dripping into filling. Cover pan and bring water to a boil over high heat. Keep water at a boil
and steam until filling looks set in center and jiggles only slightly all over when gently shaken
12 to 16 minutes.
Gently transfer pumpkins to plates or a dish and set lids alongside if desired. Serve warm or cool. Garnish each pumpkin with shredded orange peel.
