Deep-Fried Buns With Custard Paste

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

Fresh Fruit Cobbler

| Pie s 4U

Cooking receipe to make Fresh Fruit Cobbler under category Pie s 4U. You may find some video clips related to this receipe below.Fresh Fruit Cobbler Never use more than 1 quart of fruit. Only use fresh fruit for this recipe. I usually do use sweetened peaches, but this is optional. Serve warm with

[ read more ]

angel-food-cake-3 Recipe

| Cakes

Type: angel-food-cake-3 Free Cooking Recipe - Cakes Yes! Ingredients / Directions 1 cup(s) cake flour1 1/2 cup(s) sugar2 cup(s)s egg whites (6 - 8 eggs)1 teaspoon pure vanilla extract1/4 teaspoon almond extract1/4 teaspoon salt Preheat oven to 350 degreesSift flour and 3/4 cup(s) suga

[ read more ]

Tag : Cake

Mulligatawny Recipe

| Starter

Type: Mulligatawny Free Cooking Recipe - Starter Good stuff! Ingredients / Directions 2 large potatoes peeled and diced50g butter1 small chopped onion1 large diced carrot1 large sliced and peeled cooking apple2 heaped tablespoons curry powder2 tablespoons tomato puree2 1/2 cup(s)s of

[ read more ]

potato and ceeraic puffs

| Aga Recipes

Cooking receipe to make potato and ceeraic puffs under category Aga Recipes. You may find some video clips related to this receipe below.potato and ceeraic puffsFor the potato base:350g waxy potatoes peeled and sliced 50gbutter salt and freshly ground black pepperFor the celeraic topping:700g celeri

[ read more ]

Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="Deep-Fried Buns With Custard Paste"] _______________________________________

Cooking receipe to make Deep-Fried Buns With Custard Paste under category Cyber Kuali. You may find some video clips related to this receipe below.

Deep-Fried Buns With Custard Paste

(courtesty of Xin Cuisine, Concorde Hotel KL)

By Marjorie Chiew



Please follow and like us: