Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
farfalle al cavolo nero con olio nuovo
| General Recipes
Cooking receipe to make farfalle al cavolo nero con olio nuovo under category General Recipes. You may find some video clips related to this receipe below.farfalle al cavolo nero con olio nuovoitalianriver cafe cook book1.1kg cavolo nero leavessea salt and freshly ground black peppe4 garlic cloves p
[ read more ]
popover
| Aga Recipes
Cooking receipe to make popover under category Aga Recipes. You may find some video clips related to this receipe below.popoverlightly grease a muffin tin and preheat in the roasting ovenfor 5 minutes. Meanwhile make up a yorkshire pudding batter adding 1 tbsp of vegetable oil to the mix.Ladle the b
[ read more ]
cinnamom custard tart with caramelized fruits
| Aga Recipes
Cooking receipe to make cinnamom custard tart with caramelized fruits under category Aga Recipes. You may find some video clips related to this receipe below.cinnamom custard tart with caramelized fruits250g plain flour plus extra for dusting 748ml carton double cream1 vanilla pod100g butter1 large
[ read more ]
Cherry Nut Crisp Recipe
| Pies And Pastries
Type: Cherry Nut Crisp Free Cooking Recipe - Pies And Pastries Wow! Ingredients / Directions 2 (14 1/2 ounce) cans pitted tart cherries1 cup(s) granulated sugar1/4 cup(s) quick-cooking tapioca1 teaspoon almond extract4 to 5 drops red food coloringoptionalCrust1 cup(s) all-purpose flou
[ read more ]
Type: Robb”s Low-Cholesterol Pumpkin Pie with Oil Pastry Free Cooking Recipe – Pies And Pastries
Check out the travel channel!
Ingredients / Directions
1 lb can (1-3/4 cup(s)s) pumpkin
1 cup(s) egg substitute
3/4 cup(s) light brown sugar
1/2 teaspoon salt
3 teaspoon ground cinnamon
1 1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1/4 teaspoon ground cloves
1 can evaporated skim milk (12 ounces)
1 x deep 9-inch oil-pastry shell
oil pastry
1 1/3 cup(s) all-purpose flour
1/2 teaspoon salt
1/3 cup(s) canola oil
3 tbl water
FOR FILLING: Preheat oven to 425 degrees. Place pumpkin in large mixing bowl. Blend in egg whites
sugar
salt
and spices; stir in evaporated milk. Pour into unbaked pie shell. Bake 15 minutes
then reduce heat to 350 degrees. Bake about 45 minutes longer
until metal knife inserted near center comes out clean. FOR PASTRY: Mix flour and salt together. After measuring oil in a measuring cup(s)
add water to the same cup(s) but don”t stir. Add liquid all at once to flour mixture. Stir lightly with fork until well-mixed. Press dough into smooth ball. Place between two 12-inch squares of waxed paper. Roll out gently with rolling pin until pastry circle reaches edges of paper. Peel off top sheet of paper. Lift bottom sheet of paper and pastry by opposite corners. Flip over onto 9-inch pie plate. Ease pastry into pie plate and remove waxed paper.
Trim pastry and make a high fluted edge.
Makes 1 nine-inch pastry shell.
