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Butter Crunch Coffee Cake Recipe
| Breakfast
Type: Butter Crunch Coffee Cake Free Cooking Recipe - Breakfast Outstanding! Ingredients / Directions 1/2 cup(s) butter1 cup(s) granulated sugar2 eggs1 cup(s) sifted enriched flour1 1/2 teaspoons baking powder1/2 teaspoon salt1/3 cup(s) milk1/2 cup(s) uncookedquick oatmealTopping1/2 c
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Mexican Pozole
| Everyday Recipes
Cooking receipe to make Mexican Pozole under category Everyday Recipes. You may find some video clips related to this receipe below.Mexican PozoleOnly a small amount of oil is needed to saute meat.2 pounds lean beef, cubed1 tablespoon olive oil1 large onion, chopped1 clove garlic, finely chopped1/4
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Hamburger Sour Cream Casserole Recipe
| Casserole
Type: Hamburger Sour Cream Casserole Free Cooking Recipe - Casserole It's ok! Ingredients / Directions 4 ounces egg noodles1 (8 ounce) can tomato sauce1 tablespoon flour1 cup(s) cottage cheese1/2 cup(s) sour cream1 teaspoon salt1 pound ground beef Preheat oven to 350 degrees F.Cook no
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Beef stew with zucchini Recipe
| Greek
Type: Beef stew with zucchini Free Cooking Recipe - Greek Wow! Ingredients / Directions Directions: * 1 kg beefcut in servings * 1 kg medium size zucchini * 1 1/2 cup(s) olive oil * 2 medium onionscut in thin slices * 2 tomatoespeeled * 1 cube of vegetable stock *
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Cooking receipe to make gingered poussins under category Aga Recipes. You may find some video clips related to this receipe below.
gingered poussins
6 lemons
50mm piece fresh root ginger
8 tbsp runny honey
150ml vegetable oil
salt and pepper
3 poussins halved
450g onions peeled and sliced
35g soft brown sugar
Whisk together the grated rind and juice of 5 lemons the peeled and grated root ginger honey vegetable oil and salt and pepper.
Put the poussins into a non metallic dish and pour over the marinade mixture. Cover and chill for 12 hours or overnight.
Remove the poussins from the marinade and place in the roasting tin.
Pour over half the marinade.
Slide the roasting tin onto the second set of runners of the roasting oven and roast the meat for about 45 minutes basting occasionally.
Pour the remaining marinade into a saucepan with the onions and sugar. Stand the pan on the simmering plate and bring to the boil.
When boiling stir and then transfer to the simmering oven.
Cook for 40 to 45 minutes until the onions have caramelised.
Put the poussins on a warm plate and keep warm.
Bubble juices on the simmering plate until reduced.
Put a bed of caramelised onions on each plate top with a halved poussin pour over the remaining juices.
Serve with a slice of the remaining lemon.
Poussins are now readily available from butchers and supermarkets. This recipe gives lots of flavours and looks attractive. The recipe given is for 6 but it can be easily multiplied for a crowd as everything is cooked in the oven. Serve thick wholemeal bread to mop up the juices and a crisp salad afterwards.
Serves 6
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