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Rye Biscuit Recipe
| Bread
Type: Rye Biscuit Free Cooking Recipe - Bread Amazing! Ingredients / Directions 1 cup(s) boiling water1 cup(s) rye flakes2 tablespoons butter1/3 cup(s) molasses1? teaspoons salt1 yeast cake dissolved in1 cup(s) lukewarm waterFlour To prepare this Rye Biscuit Recipefirst add boiling wa
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crispy spiced brill with shredded ginger salad
| Aga Recipes
Cooking receipe to make crispy spiced brill with shredded ginger salad under category Aga Recipes. You may find some video clips related to this receipe below.crispy spiced brill with shredded ginger salad3 litres sunflower oil for deep fat frying1 kg fresh brill on the bone or 500g brill fillets1 l
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Saucy Salisbury Skillet Recipe
| Casserole
Type: Saucy Salisbury Skillet Free Cooking Recipe - Casserole You got to try this! Ingredients / Directions 1 pound ground beef1/4 cup(s) finely chopped onion1/2 teaspoon saltGenerous dash of pepper1 can Campbell''s� Condensed Golden Mushroom Soup1/4 cup(s) water1 teaspoon Worc
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Dinner Menu 42
| Everyday Recipes
Cooking receipe to make Dinner Menu 42 under category Everyday Recipes. You may find some video clips related to this receipe below.Split Pea Dip Homemade Barbeque Creamy Coleslaw Home style Potato Salad Red, White and Blue Pizza We celebrate America[tubepress mode='tag', tagValue='Dinn
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Cooking receipe to make risotto balls under category General Recipes. You may find some video clips related to this receipe below.
risotto balls
25g butter
1 tbsp olive oil
1 onion peeled andfinely chopped
250g risotto rice
900ml hot vegetable stock
75g fresh breadcrumbs
1 egg beaten
75g freshly grated parmesan
2 tbsp freshly chopped flat parsley
oil to deep fry
For the risotto heat the butter and oil then add the onion and cook for two minutes.
Add the rice and stirring to coat cook for a further two minutes.
Gradually add the stock a little at a time until all the liquid is absorbed and the rice is tender?this will take about 20 minutes.
Season to taste then cool preferably overnight.
Toast the breadcrumbs in a warm oven until dried.
Mix the egg parmesan and parsley into the risotto mixture then with dampened hands roil the mixture into walnut sized balls.
Roll these in the breadcrumbs and chill for a couple of hours.
Preheat a deep fryer to about 180C and deep fry the balls for about five minutes or until crisp and golden brown.
Drain on kitchen paper.
Can be cooked in advance and simply reheated briefly in the oven before serving warm.
Makes 20 to 30 canapes
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