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COSSACK CHICKEN & MUSHROOMS
| Ukrainian Recipes
Cooking receipe to make COSSACK CHICKEN & MUSHROOMS under category Ukrainian Recipes. You may find some video clips related to this receipe below.12 oz Chicken boneless & skinless 5 tb Butter 1 ea Garlic clove minced 1 ea Onion lg. 1/2 ts Nutmeg ground fine 1/2 c Swiss cheese grated 1/2 c Feta chees
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chocolate almond crunchies
| General Recipes
Cooking receipe to make chocolate almond crunchies under category General Recipes. You may find some video clips related to this receipe below.chocolate almond crunchiesdelia smith50g dark continental chocolate (75 per cent cocoa)110g butter75g demerara sugar 1 dessertspoon golden syrup 40g whole al
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Confetti Bites Recipe
| Appetizers
Type: Confetti Bites Free Cooking Recipe - Appetizers Not bad! Ingredients / Directions 2 (8 ounce) packages refrigerator crescent rolls16 ounces cream cheesesoftened3 tablespoons mayonnaise1/2 teaspoon basil leaves1/4 teaspoon garlic powder2 cup(s)s finely chopped vegetables: broc
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Raspberry Brownie Cobbler Recipe
| Pies And Pastries
Type: Raspberry Brownie Cobbler Free Cooking Recipe - Pies And Pastries Um! Yummy! Ingredients / Directions 2 1/2 ounces bittersweet (not unsweetened) chocolate1/2 cup(s) (1 stick) unsalted buttercut into several pieces1/2 cup(s) walnutsNonstick cooking spray2 cup(s)s fresh raspberrie
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Cooking receipe to make runner bean chutney under category General Recipes. You may find some video clips related to this receipe below.
runner bean chutney
900g beans weighed after trimming and slicing
700g onions chopped
850ml malt vinegar
1 heaped tablespoon cornflour
1 heaped tablespoon dry mustard powder
1 tablespoon turmeric
225g soft brown sugar
450g demerara sugar
See Preserving info
First of all put the chopped onions into a preserving pan or large casserole or saucepan with 275ml of the vinegar.
Bring them up to simmering point and let them simmer gently for about 20 minutes or until they are soft.
Meanwhile cook the sliced beans in boiling salted water for 5 minutes then strain them in a colander and add to the onions.
Now in a small basin mix the cornflour mustard and turmeric with a little of the remaining vinegar enough to make a smooth paste then add this paste to the onion mixture.
Pour in the rest of the vinegar and simmer everything for 10 minutes.
After that stir in both quantities of sugar until they dissolve and continue to simmer for a further 15 minutes.
Then pot the chutney and seal and label.
Keep for at least a month before eating.
Lovely with cold pork or a ploughmans lunch
Makes 2.73kg
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