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Mushroom Chicken Soup Recipe
| Soups
Type: Mushroom Chicken Soup Free Cooking Recipe - Soups It's alright! Ingredients / Directions 1/2 lb boneless chicken breasts2 cup(s) chicken stock1 cup(s) fresh mushroomsquartered4 tbsp sesame Oil2 tbsp sherry2 tbsp fresh parsleychopped Thinly slice the chicken breasts. Bring the ch
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Quinoa Matsutake Pilaf Japanese cooking recipe
| Japanese
Ingredients 2 tablespoons vegetable oil 1 medium onion, finely chopped 1 garlic clove, pressed 2 cups vegetable stock or mushroom stock 1/4 teaspoon red pepper flakes 1/2 teaspoon dried oregano 1 teaspoon dried mustard 2 cups quinoa 1 red bell pepper, finely diced 2 stalks celery, finely sl
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Shake-It-Up Chicken Nuggets
| Everyday Recipes
Cooking receipe to make Shake-It-Up Chicken Nuggets under category Everyday Recipes. You may find some video clips related to this receipe below.Shake-It-Up Chicken NuggetsServes 4; 4 nuggets per servingChicken nuggets are usually deep-fried in hot oil to give them acrusty coating. But all that oil
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Crockpot Sausage and Potatoes
| Everyday Recipes
Cooking receipe to make Crockpot Sausage and Potatoes under category Everyday Recipes. You may find some video clips related to this receipe below.Crockpot Sausage and PotatoesRecipe By :Serving Size : 6 Preparation Time :0:00Categories : CrockpotAmount Measure Ingredient -- Preparation Method------
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Cooking receipe to make scrambled eggs with truffles under category General Recipes. You may find some video clips related to this receipe below.
scrambled eggs with truffles
Brouillade aux truffes
Scrambled eggs with truffles is beyond the hope of most of us except for those ardent spirits who have discovered where they grow in Britain. I would suggest substituting peeled shrimps or cooked artichoke hearts sliced andstewed in butter.
I always thought I knew how to make scrambled eggs until I came across Richard Olneys way of doing them.
8 eggs
60 g diced unsalted butter
salt and pepper
tspn double cream
raw sliced black truffles
shaved white truffles
herbs
Beat eggs lightly and add diced unsalted butter with seasoning to taste. Melt a good knob of butter in a pan preferably a copper pan and cook the eggs in it stirring with a wooden spoon over a low heat or in a bainmarie.
Just before the desired state is reached remove the pan from the heat and stir for a minute.
Add a tablespoon or so of double cream.
This helps to stop the cooking and emphasises the caressing consistency of scrambled eggs.
Raw sliced black truffles should be added to the eggs before cooking.
White truffles should be shaved paperthin on top as the eggs are served.
Cooked vegetables herbs and so on should be put in before or immediately after the
pan is set on the heat.
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