Marshmallow Chocolate Chip Pie
| Pie s 4U
Cooking receipe to make Marshmallow Chocolate Chip Pie under category Pie s 4U. You may find some video clips related to this receipe below.Marshmallow Chocolate Chip Pie This is a creamy marshmallow pie with bits of chocolate. Ingr
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Fox River Cocktail
| Drink Master
Cooking receipe to make Fox River Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 tbsp Creme de Cacao (brown) 2 oz Blended Whiskey 4 dash Bitters Shake with ice and strain into cocktail glass. [tubepress mode=
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Barbecue Sauce Recipe
| Barbecue
Type: Barbecue Sauce Free Cooking Recipe - Barbecue It's alright! Ingredients / Directions 1 32 ounce bottle catsup 1 cup(s) dark molasses 1 1/2 tbsp or to taste tabasco sauce 1 cup(s) finely chopped onions 1 mediun green bell pepperfinely minced 1/2 cup(s) lemon juice 1 teaspoon. gar
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thyme butter chicken tagine with lemon and olives
| General Recipes
Cooking receipe to make thyme butter chicken tagine with lemon and olives under category General Recipes. You may find some video clips related to this receipe below.thyme butter chicken tagine with lemon and olives1 free range chicken (about 1 1/2 kg) jointed into leg and breast portions (ask your
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Cooking receipe to make honey duck and butternut squash sticky rice under category General Recipes. You may find some video clips related to this receipe below.
honey duck and butternut squash sticky rice
4 duck leg portions
salt
2 tsp fivespice powder
2 tbsp Kikkoman soy sauce
2 tbsp honey
360g Japanese or Chinese mediumgrain rice washed in cold water
6 slices fresh root ginger
1 butternut squash peeled and halved lengthways seeds and fibres removed flesh cut into small chunks
700m1 light chicken stock (you can use half a stock cube if you wish)
3 tbsp rice vinegar mixed with 2 tsp caster sugar
Basil leaves to serve (optional)
4 spring onions finely chopped
Bottled hoisin sauce (or more Kikkoman
soy sauce) to serve
Preheat the oven to 190C/375F/Gas Mark 5.
Lightly prod the duck legs all over with the tip of a knife then rub with the salt and fivespice powder.
Mix the soy sauce with the honey and use to coat the duck legs.
Place in a roasting tray and roast in the oven for 35 minutes
When done cover loosely with foil and leave to cool.
At this point the duck can be refrigerated for a day or two if you wish it will plump up and brown when it
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