Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
gammon and cracked wheat risotto
| Aga Recipes
Cooking receipe to make gammon and cracked wheat risotto under category Aga Recipes. You may find some video clips related to this receipe below.gammon and cracked wheat risotto1 large onion finely sliced 2 tbsp olive oil 1 medium head celery roughly chopped keep the leaves for garnish 2 cloves
[ read more ]
Vampire Punch Recipe
| Halloween
Type: Vampire Punch Free Cooking Recipe - Halloween the best! Ingredients / Directions Punch1 gallon cranberry juice1 gallon orange juice1 cup(s) raspberry sherbetVampire Eyes CubesVampire Eyes CubesGrape or cranberry juiceSeedless green grapes Vampire Eyes Cubes: Half fill large muff
[ read more ]
Szechuan Pasta Chicken Salad Recipe
| Salad
Type: Szechuan Pasta Chicken Salad Free Cooking Recipe - Salad Try this one! Ingredients / Directions 1 lbs thin noodles3/4 cup(s) soy sauce1/4 cup(s) peanut oil2 cup(s) mayonnaise1 tbsp Dijon mustard1/4 cup(s) oriental-style sesame oil2 whole bonelessskinless chicken breasts6 green o
[ read more ]
Fillets with Caper Sauce Recipe
| Fish And Seafoods
Type: Fillets with Caper Sauce Free Cooking Recipe - Fish And Seafoods Not bad! Ingredients / Directions Fillet of fish (6 servings)1/4 cup(s) (1/2 stick) margarineCreole seasoningLemonCaper SauceMelt margarine on a pancake griddle or shallow skillet at 350 degrees F. Place fish on gr
[ read more ]
Cooking receipe to make crespoline under category Aga Recipes. You may find some video clips related to this receipe below.
crespoline
8 dried pasta cannelloni tubes about 75g total weight
salt and freshly ground black pepper
tomato sauce
7 tbsp oil
50g onion peeled and chopped
50g carrot peeled and chopped
50g celery peeled and chopped
1 garlic clove peeled and crushed
50ml dry white wine
50g sundried tomatoes in oil drained and finely chopped
400g can chopped tomatoes
100ml vegetable stock
Filling
225g spinach leaves
175g ricotta cheese pinch of freshly grated nutmeg
1 garlic clove peeled and crushed
parmesan sauce
40g butter
25g plain white flour
450ml milk
50g parmesan cheese freshly grated
To make the tomato sauce heat the oil in a saucepan on the simmering plate. Add the onion carrot celery and garlic and cook for 1 to 2 minutes.
Transfer to the simmering ovenand cook for 15 minutes or until beginning to soften.
Add the wine bring to the boil and let bubble to reduce by half on the boiling plate.
Add the sundried tomatoes tomatoes stock and seasoning.
Bring to the boil cover and cook in the simmering ovenfor 30 to 40 minutes or until pulpy.
Cook the spinach in a large saucepan on the simmering plate with just the water clinging to the leaves after washing for 3 to 4 minutes or until wilted.
Drain well allow to cool then chop roughly.
To prepare the filling mix the spinach with the ricotta nutmeg and garlic and season with salt and pepper to taste.
Fill the cannelloni tubes with the mixture.
To make the parmesan sauce melt the butter in a small saucepan on the simmering plate.
Stir in the flour and cook for 1 to 2 minutes stirring.
Remove from the heat and gradually whisk in the milk.
Slowly bring to the boil stirring.
Simmer gently for 1 to 2 minutes whisking again if necessary.
Stir in two thirds of the parmesan cheese and season with salt and pepper.
Pour the tomato sauce into an ovenproof dish and place the stuffed cannelloni on top in a single layer.
Pour the parmesan sauce over the top and sprinkle over the remaining cheese.
Leave to stand for 30 minutes.
