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Blue Monday Cocktail
| Drink Master
Cooking receipe to make Blue Monday Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Vodka 3/4 oz Triple Sec 1 dash Blue food coloringStir with ice and strain into cocktail glass. [tubepress mode='tag', tagV
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saucy potatoes Recipe
| Vegetables
Type: saucy potatoes Free Cooking Recipe - Vegetables It's ok! Ingredients / Directions 3 large potatoespeeled and cubed1 medium onionchopped1 teaspoon minced or chopped garlic3 tbs chopped green pepper1/4 cup(s) butter or margarine2 1/2 tbs all purpose flour2 cup(s)s milk1/3 cup(s) s
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vegetable soup
| General Recipes
Cooking receipe to make vegetable soup under category General Recipes. You may find some video clips related to this receipe below.vegetable soupGr
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Claret Cup Recipe
| Holiday
Type: Claret Cup Free Cooking Recipe - Holiday Try this one! Ingredients / Directions # 1 bottle claret# 1 bottle soda water# 1 bottle lemonade# 2 wine glasses sherry# 2 oz. (50g) castor sugar# 1 small lemonsliced# 2 sprigs of borage# sliced peel of cucumber # Place all the ingredie
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Type: Wild Rice Stuffing Free Cooking Recipe – Thanks Giving
Not bad!
Ingredients / Directions
2 (14 1/2 ounce) cans chicken broth
1 (4 ounce) package wild rice (2/3 cup(s))
1 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons vegetable oil
4 medium-size carrots
sliced
2 medium-size celery stalks
sliced
1 medium-size onion
chopped
10 ounces mushrooms
sliced
1 1/2 cup(s)s regular long-grain rice
1/4 cup(s) chopped parsley In 4-quart saucepan over high heat
heat chicken broth
wild rice
salt
thyme
and 1 1/2 cup(s)s water to boiling. Reduce heat to low; cover and simmer 35 minutes.
Meanwhile
in a nonstick 10-inch skillet over medium-high heat
heat 1 tablespoon vegetable oil. Add carrots
celery
and onion and cook until tender-crisp
stirring occasionally. Remove carrot mixture to bowl.
In same skillet in 1 tablespoon vegetable oil
cook mushrooms until golden brown and all liquid evaporates.
Stir long-grain rice
carrot mixture
and mushrooms into wild rice; over high heat
heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until all liquid is absorbed and rice is tender.
Stir in chopped parsley. Use to stuff a 12- to 16-pound turkey. Or
spoon into serving bowl; keep warm.
