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Four-Onion Steak Recipe
| Meats
Type: Four-Onion Steak Free Cooking Recipe - Meats Um! Yummy! Ingredients / Directions 2 (12 ounce) boneless beef top-loin steakscut 1 inch thick1/2 teaspoon garlic salt1/2 teaspoon chili powder1/2 teaspoon pepper1/2 teaspoon ground cinnamon1 tablespoon vegetable oil1 large white o
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red cabbage timbales with mushroom stuffing
| Aga Recipes
Cooking receipe to make red cabbage timbales with mushroom stuffing under category Aga Recipes. You may find some video clips related to this receipe below.red cabbage timbales with mushroom stuffingFor the stuffing:450g brown cap mushrooms 75g toasted salted cashew nuts 200g onions50g butter 4 leve
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Rhubarb Coffee Cake III Recipe
| Breakfast
Type: Rhubarb Coffee Cake III Free Cooking Recipe - Breakfast Yes! Ingredients / Directions Crumb Topping3/4 cup(s) granulated sugar3 tablespoons flour1/4 teaspoon ground nutmeg1 teaspoon salt1/2 teaspoon vanilla extract1/4 cup(s) (1/2 stick) cold buttercut upCombine the sugarflournut
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Cooking receipe to make rhubarb and cinammon cobbler under category Aga Recipes. You may find some video clips related to this receipe below.
rhubarb and cinammon cobbler
Pastry:
175g plain white flour
125g butter
25g caster sugar
3 tbsp chilled water
Filling:
700g rhubarb trimmed and cut Into bttesized chunks
125g caster sugar
2 tbsp comflour
1/2 tsp ground cinnamon
a little milk and sugar for glazing
To make the pastry place the flour butter and sugar in a food processor and process until the mixture resembles fine breadcrumbs.
Add the cold water and process briefly until the pastry comes together to form a ball.
If it is slightly sticky roll in some flour and chill for 20 minutes or until firm enough to handle.
butter a 230mm flan tin or round ovenproof dish which is at least 40mm deep.
Roll out the pastry to a circle large enough to line the tin or ovenproof dish and to overhang the sides generously.
Lift the pastry into the tin or dish keeping the edges ragged and uneven.
For the filling toss the rhubarb in the sugar cornflour and cinnamon.
Spoon into the pastry case.
Bring the pastry edges up and over the fruit leaving a gap in the centre to reveal the filling.
Brush the pastry with milk and sprinkle with a little sugar to glaze.
Stand the dish in a roasting tin and bake on the floor of the roasting ovenfor 20 minutes then lift the roasting tin onto the fourth set of runners and bake for a further 20 minutes or until the pastry is golden brown.
Serve hot with ice cream or cream.
This pie is cooked in a roasting tin to prevent any juices which might bubble over spilling onto the cooker. Variations: Use ripe plums or apricots quartered and stoned instead of rhubarb with only 50g sugar.
Serves 4
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