Marmalade
| Drink Master
Cooking receipe to make Marmalade under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Curacao Tonic WaterPour Curacao over ice in highball glass and fill with tonic water. Garnish with an orange slice. [tubepress mode='tag', tagValue='M
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Scotch on the Rocks
| Drink Master
Cooking receipe to make Scotch on the Rocks under category Drink Master. You may find some video clips related to this receipe below. 2 oz ScotchPour Scotch into old-fashioned glass 1/2 filled with ice.[tubepress mode='tag', tagValue='Scotch on the Rocks']
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Yam-Apple Bake Recipe
| Thanks Giving
Type: Yam-Apple Bake Free Cooking Recipe - Thanks Giving Check out the travel channel! Ingredients / Directions 2 applessliced1/3 cup(s) chopped pecans1/2 cup(s) brown sugarfirmly packed1/2 teaspoon cinnamon2 (17 ounce) cans yamsdrained1/4 cup(s) butter2 cup(s)s miniature marshmallows
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Peaches and Cream Liqueur Recipe
| Drinks
Type: Peaches and Cream Liqueur Free Cooking Recipe - Drinks It's alright! Ingredients / Directions 14 oz can sweetened condensed milk1 cup(s) peach Schnapps1 cup(s) heavy or whipping cream3/4 cup(s) vodka4 eggs1 teaspoon vanilla1/4 teaspoon almond extract Combine all in a blender unt
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Cooking receipe to make salad of crispy guinea fowl under category General Recipes. You may find some video clips related to this receipe below.
salad of crispy guinea fowl
ladenis
500ml duck fat
4 breasts guinea fowl
salt and pepper
2 boudins (qv)
a little groundnut oil for frying
450g french beans cooked cold
75ml truffle oil
5 tspns sherry vinegar
200ml hazelnut vinaigrette (qv)
20 green seedless grapes peeled
1 black truffle thinly sliced
200ml dressing for poached guinea fowl (qv)
4 fresh chervil sprigs
Melt the duck fat in a frying pan season the guinea fowl breasts with salt and pepper and cook for about 8 minutes skin side up.
Crisp the skin by turning the breasts and frying them skin side down.
Remove the skin from the boudins and slice each into 6 pieces.
Fry the boudins separately in a little groundnut oil until golden on both sides.
Toss the beans in the truffle oil and sherry vinegar.
Season to taste with salt and pepper.
Heat the hazelnut vinaigrette adding the grapes and the trimmings from the truffle slices chopped up.
Presentation
Arrange the beans in the centre of each plate in the shape of a cross.
Put a couple of slices of truffle on top.
Place 3 slices of boudin around each plate interspersed with grapes.
Cut each guinea fowl breast into 6 nuggets and place around the plate.
Spoon over the warm vinaigrette and garnish with a sprig of chervil.
Serves 4 as a starter
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