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Favorite Ambrosia Recipe
| Holiday
Type: Favorite Ambrosia Free Cooking Recipe - Holiday All good! Ingredients / Directions 3 oranges 2 grapefruit 1 large bananasliced 1/2 cup(s) coarsely chopped maraschino cherries 2 tablespoons mayonnaise 1 tablespoon powdered sugar 1/4 teaspoon grated orange rind 3/4 cup(s) frozen w
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goosberry fool
| General Recipes
Cooking receipe to make goosberry fool under category General Recipes. You may find some video clips related to this receipe below.gooseberry fool455g young gooseberriesCaster sugar to taste280 ml whipping creamTop and tail the gooseberries. Put in a pan with 4 tablespoons water cover and cook gentl
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Mulled Wine Recipe
| Holiday
Type: Mulled Wine Free Cooking Recipe - Holiday No other! Ingredients / Directions # 1 bottle red wine# 2 fl. oz. (50ml) sherry# 1 dessert apple# 8 cloves# 1 teaspoon. ground allspice# pinch of nutmeg# 2 tbsps. clear honey # Wash the apple then stud with cloves and bake for about 10
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Tater Tot Casserole Recipe
| Casserole
Type: Tater Tot Casserole Free Cooking Recipe - Casserole Check out the travel channel! Ingredients / Directions 1 pound lean ground chuckSalt and pepper1 to 2 cloves garlicminced1 can cream of chicken soupFrozen Tater TotsShredded Cheddar cheese Brown the meat in a skillet with seaso
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Cooking receipe to make marinated salmon under category General Recipes. You may find some video clips related to this receipe below.
marinated salmon
ladenis
1side fresh salmon
110g caster sugar
220g salt
finely grated zest of 4 lemons
1 heaped tspn ground ginger
1tspn freshly coarse ground white peppercorns
1bunch fresh dill finely chopped
Trim the salmon.
Remove all the pin bones.
Score the skin side of the salmon with a criss cross pattern 23 mm deep the whole length of the fish.
Combine all the remaining ingredients.
Cut a large double thickness piece of clingfilm and spread half the paste on it as a base.
Lay the salmon on it and cover the top with the remaining mixture.
Wrap and seal the clingfilm tighdy round the salmon.
Refrigerate for 24 hours.
Remove the clingfilm; scrape away the mix and run cold water over the salmon in order to remove all vestiges of the paste.
Pat dry and store in the refrigerator.
When needed cut thin slices and serve with dill oil.
Serves 4 as a starter
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