chicken liver crostini
| General Recipes
Cooking receipe to make chicken liver crostini under category General Recipes. You may find some video clips related to this receipe below.chicken liver crostinicrostini de fegatiniitaliancarluccio2 tablespoons extra virgin olive oil1 medium onioon finely chopped300g chicken livers2 large sprigs fre
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Grapefruit Cocktail
| Drink Master
Cooking receipe to make Grapefruit Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 oz Grapefruit Juice 1 oz Gin 1 tsp MaraschinoShake with ice and strain into cocktail glass. Serve with a cherry.[tubepress
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Fudgy Espresso Souffle With Raspberry Sauce
| Chocolate Swap
Cooking receipe to make Fudgy Espresso Souffle With Raspberry Sauce under category Chocolate Swap. You may find some video clips related to this receipe below.When this souffle falls, it turns into a dense fudge cake. Don[tubepress mode='tag', tagValue='Fudgy Espresso Souffle With Raspberry Sauce']
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One Hour Rolls Recipe
| Thanks Giving
Type: One Hour Rolls Free Cooking Recipe - Thanks Giving It's alright! Ingredients / Directions 1 teaspoon salt3 tablespoons vegetable oil2 tablespoons granulated sugar1 cup(s) milk1 package dry yeast2 cup(s)s flourMelted butter Add saltoil and sugar to milk and heat to 120 degrees F
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Cooking receipe to make VARENYKY (FILLED DUMPLINGS) under category Ukrainian Recipes. You may find some video clips related to this receipe below.
VARENYKY (FILLED DUMPLINGS) 5 c Unbleached All-Purpose Flour 1 t Salt 2 tb Butter 1 c Evaporated Milk 1/2 c Water as needed * Do not use Condensed milk in this recipe Combine the flour and salt in a large bowl, forming a well in the middle. Add the butter and milk and mix lightly until the flour is absorbed. (Add a little warm water as needed.) Knead until the dough sticks together, cover and allow to rest for a few minutes, then knead until smooth. Cover and set aside. Place the dough in a lightly oiled bowl, turn, and cover for about 1/2 . Place 1/4 of the dough on a floured work surface, re-covering the rest of the dough. Roll into a circle, starting at the center and rolling outwards to maintain an even thickness, turn over and from the center, roll the dough out to about 1/8-inch thickness. Run a hand under the bottom to loosen it. With a 3″ biscuit cutter or a glass, cut into rounds. When done cutting, place 1 T of the filling on one side of each, flipping the other half over the top and sealing with your fingers or a fork. Be sure to seal these well. Place each of the dumplings on a floured cooky sheet, keeping the dumplings covered with a towel. Repeat with the remaining dough, saving the scraps until last. Use as little flour as possible in this process or the scraps will be come tough and heavy. Gently drop 12 to 15 varenyky into 3 quarts of boiling water, in a large Dutch oven. Do not overcrowd. Stir and cook for about 3 – 4 minutes. Drain in a collander and place on a lightly oiled cookies sheet, shaking to coat with a thin film to prevent sticking. Do not pile the dumplings on top of each other. If the varenyky are to be frozen, remove with a slotted spoon when they float to the top. DO NOT overcook. To freeze. Place in the freezer on an oiled cookie sheet when they are at room temp.. When they are frozen hard, store in tightly sealed plastic bags. Varenyky may be poached, pan-fried or steamed, served as an accompaniment with meats, or served with sour cream, chopped sauteed onions, plain yogurt, bacon or sausages.
NOODLE DOUGH—– 4 c Flour Salt 4 lg Egg yolk 2 T Oil 14 T — Water 4 lg Egg white — lightly beaten 8 T Butter, sweet —–POTATO FILLING—– 6 T Butter, sweet 1 md Onion — finely chopped 3 lg Potato — peel/boil/mashed 1/4 lb Farmer
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