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Easy Corn Pudding Recipe
| Thanks Giving
Type: Easy Corn Pudding Free Cooking Recipe - Thanks Giving Yes! Ingredients / Directions 1 (15 ounce) can creamed corn 1 (15.25 ounce) can whole kernel corn 1/4 pound buttersoftened 1 (8.5 ounce) package corn bread mix 1 (8 ounce) container sour cream (optional) Preheat oven to 350 d
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lamb stew with spring vegetables
| General Recipes
Cooking receipe to make lamb stew with spring vegetables under category General Recipes. You may find some video clips related to this receipe below.lamb stew with spring vegetables This lamb stew with spring vegetables was one of the Rothschild familys favouriterecipes. Any Ieftovers can be reheate
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Jack O Lantern Brownies Recipe
| Halloween
Type: Jack O Lantern Brownies Free Cooking Recipe - Halloween No other! Ingredients / Directions 3/4 cup(s) (1 1/2 sticks) butter or margarinemelted1 1/2 cup(s)s granulated sugar1 1/2 teaspoons vanilla extract3 eggs3/4 cup(s) all-purpose flour1/2 cup(s) cocoa1/2 teaspoon baking powder
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solferino sauce
| General Recipes
Cooking receipe to make solferino sauce under category General Recipes. You may find some video clips related to this receipe below.solferino sauceitalian40 ml pint tomato juice51g butter 2 tablespoons chopped parsley1 tablespoon chopped dill4 tablespoons chopped cress1 teaspoon dried tarragon1 shal
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Cooking receipe to make hot and sweet chutney under category General Recipes. You may find some video clips related to this receipe below.
hot and sweet chutney
450 g apples weighed after peeling coring and chopped small
450g green or red tomatoes skinned and chopped
225g figs opped
700g dates chopped
225g seedless raisins
110g onions finely chopped
1.25litres malt vinegar
50g salt
700g dark brown sugar
10g ground ginger
10 dried chillies chopped
See Preserving info
This is good served with curry or spread on cold beef sandwiches or with bangers or pork pie dont worry about the hot being too hot as it does mellow with storing.
All the fruit and the onions can be chopped very successfully in a food processor.
Then begin by placing the apples tomatoes figs dates raisins and onions in a preserving pan with 570ml of the vinegar.
Cover the pan with foil and simmer until the fruit and onions are tender about 20 minutes.
Then remove the foil and add the rest of the vinegar and the salt sugar ginger and dried chillies
Stirring thoroughly let everything come to a very gentle simmer and let the chutney cook gently for about 3 hours stirring now and then to prevent it sticking.
The chutney should be smooth in texture and all the vinegar absorbed see Preserving info
Pour the chutney into hot clean jars and seal and label when cold.
Makes 2.73kg
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