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Chow Min Recipe
| Meats
Type: Chow Min Free Cooking Recipe - Meats Just do it! Ingredients / Directions 300 gr fine egg noodlescooked al dente0.5dl sunflower oil400gr roasted pork cut in fine slices200 gr cabbage sliced200gr soja springs100gr small onions cut in quarters1 dl watersojas auce1/4 teaspoon corns
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veal escalopes with herbs
| General Recipes
Cooking receipe to make veal escalopes with herbs under category General Recipes. You may find some video clips related to this receipe below.veal escalopes with herbsitalian2 teaspoons finely chopped sage 1 teaspoon finely chopped rosemary salt pepper12 veal escalopes (75g each)50gbutter2 tablespoo
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Colorado Coffee Cake Recipe
| Breakfast
Type: Colorado Coffee Cake Free Cooking Recipe - Breakfast It's alright! Ingredients / Directions 1/4 cup(s) butter8 ounces cream cheese1 1/2 cup(s)s granulated sugar2 eggs2 cup(s)s flour2 teaspoons baking powder1/2 teaspoon salt1 teaspoon baking soda1/2 cup(s) milk1 teaspoon vanilla
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Chocolate Bread Pudding
| Everyday Recipes
Cooking receipe to make Chocolate Bread Pudding under category Everyday Recipes. You may find some video clips related to this receipe below.Chocolate Bread Pudding6 cups cubed bread preferably French bread, cut into even sized cubs4 oz. unsweetened chocolate, coarsely chopped3 cups milk3 eggs1 1/4
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Cooking receipe to make pheasant with smoked bacon and mushrooms under category Aga Recipes. You may find some video clips related to this receipe below.
pheasant with smoked bacon and mushrooms
15g dried porcini or mixed dried mushrooms
1 small onion
125g smoked bacon in one piece
10 juniper berries
2 garlic cloves crushed
2 ovenready pheasants
25h butter
2 tsp plain white flour
300ml red wine
300ml chicken or pheasant stock
175h chestnut or brown mushrooms
2 tbsp redcurrant jelly
To garnish
125g puff pastry
1 tbspfinely chopped fresh rosemary
beaten egg yolk to glaze
flat leafed parsley
Rinse the dried mushrooms twice and place in a bowl with 300ml warm water.
Let soak for 20 minutes.
For the garnish roll out the pastry to about a 5mm thickness.
Scatter with the rosemary then roll out further to about a 3mm thickness.
Cut out small triangular shapes and transfer to a dampened plain shelf. Brush with beaten egg yolk and bake on the third runners of the roasting ovenfor about 6 minutes until puffed and golden; turn the shelf round and return to the ovenfor a further 1 to 2 minutes for even colouring.
Place in the simmering ovenuntil really crisp and dry then set aside.
Meanwhile peel and finely chop the onion.
Dice the bacon.
lightly crush the juniper berries.
Spread the garlic over the pheasants. Melt the butter in a large flameproof casserole on the boiling plate and sear the pheasants on all sides.
Transfer to a plate.
Add the onion and bacon to the casserole and fry gently on the simmering plate for 3 to 4 minutes.
Stir in the flour add the wine and stock and bring to the boil on the boiling plate.
Return the pheasants to the casserole breast side down and add the juniper. Cover and bake on the grid shelf on the floor of the roasting ovenfor 25 minutes.
Dram and rinse the dried mushrooms; halve the fresh mushrooms.
Turn the pheasants breast side up and tuck the mushrooms into the sauce all around the casserole.
Return to the ovenand cook uncovered for a further 20 to 25 minutes.
Test the pheasant by piercing the thickest part of the thigh with a skewer the juices should run clear.
Transfer the pheasants and mushrooms to a serving plate using a slotted spoon; keep warm in the simmering oven.
Add the redcurrant jelly to the cooking juices crush with a slotted spoon and reduce on the boiling plate for 1 to 2 minutes until syrupy.
Pour a little over the pheasants and serve the rest in a sauceboat.
Serve the pheasant and mushrooms garnished with the pastries and parsley and accompanied by the sauce.
If vailable use pheasant giblets to make the stock. Simmer in sufficient water to cover with an onion a carrot herbs and seasoning for 1 hour then strain.
This recipe roasts pheasant with the addition of wine and stock to keep this naturally dry textured bird as moist and succulent as possible. Richly flavoured dried mushrooms garlic juniper bemes and smoked bacon add plenty of flavour to the juices.
Serves 4
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