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Greek Salad Recipe
| Barbecue
Type: Greek Salad Free Cooking Recipe - Barbecue the best! Ingredients / Directions # 8 black olivesstoned# 4oz. (100g) fetta cheesediced# 1 small onionfinely sliced# 8oz. (225g) baby courgettesthinly sliced# one half of a red pepperseeded and diced# 4tbsp. olive oil# 2tbsp. vinaigre
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Caramel Cinnamon Apples Recipe
| Dessert
Type: Caramel Cinnamon Apples Free Cooking Recipe - Dessert You got to try this! Ingredients / Directions 1 tablespoon unsalted butter4 Jonathan or Macintosh applespeeled, cored and thinly sliced3 tablespoons granulated sugar1/4 teaspoon cinnamon2 tablespoons pecanschopped1/2 cup(s
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rhubarab shortbread cheesecake
| General Recipes
Cooking receipe to make rhubarab shortbread cheesecake under category General Recipes. You may find some video clips related to this receipe below.rhubarab shortbread cheesecake8 stems of rhubarb trimmed (use the forced kind if you want it pink) 150g caster sugar 1 vanilla pod split open lengthways
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Recipe info Recipe
| Main Meals
Type: Recipe info Free Cooking Recipe - Main Meals All good! Ingredients / Directions Yield: 10 servings8 c Chicken stock2 t Louisiana hot sauce1 c Green onionschopped1/2 c Celerychopped1 x Saltto taste1 T Garlicdiced1 T Lea & Perrins1 c Parsleychopped2 c White winedry2 lb Shrimpchopp
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Type: Beef Tenderloin with Blue Cheese Stuffing Free Cooking Recipe – Meats
Wow!
Ingredients / Directions
Makes 6 servings
1/2 cup(s) crumbled blue cheese
2 tablespoons chopped walnuts
2 tablespoons chopped parsley
2 teaspoons dried oregano
divided
2 pound beef tenderloin
Salt and pepper to taste
2/3 to 3/4 cup(s) beef broth Preheat oven to 425 degrees F.
Combine the blue cheese
walnuts
parsley and 1 teaspoon of oregano in a bowl and mix well. Cut a long pocket in the top of the tenderloin
starting and ending 1/2 inch from the ends
cutting to within 1 inch of the bottom. Spoon the cheese mixture into the pocket. Press the sides of the meat together and secure with string. Rub the remaining teaspoon of oregano
salt and pepper on the tenderloin. Roast until an instant-read thermometer inserted in the thickest part of the meat reads 120 degrees F for rare
125 degrees F for medium-rare or 135 to 145 degrees F for medium
about 25 to 45 minutes (the temperature will continue to rise 5 to 10 degrees out of the oven). Let stand for 5 minutes.
Remove to a platter and cover loosely with aluminum foil. Place the roasting pan over medium-high heat and add the beef broth. Cook until heated through
stirring to deglaze the pan. Pour into a sauceboat. Slice the tenderloin and serve with the pan juices.
