guidelines for quiches flans and tarts
| General Recipes
Cooking receipe to make guidelines for quiches flans and tarts under category General Recipes. You may find some video clips related to this receipe below.guidelines for quiches flans and tartssee basic short crust pastry[tubepress mode='tag', tagValue='guidelines for quiches flans and tarts']
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Mile-High Lime Pie Recipe
| Pies And Pastries
Type: Mile-High Lime Pie Free Cooking Recipe - Pies And Pastries No other! Ingredients / Directions 1 (14 ounce) can fat free sweetened condensed milk1 cup(s) reduced fat sour cream1/3 cup(s) plus 2 tablespoons lime juice5 drops green food coloringoptional1 (8 ounce) carton frozen red
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horse gram info
| General Recipes
Cooking receipe to make horse gram info under category General Recipes. You may find some video clips related to this receipe below.horse gram infoThe farmers of central India are hard working folk who need robust wholesome food to sustain them through long periods of hectic activity. One of the mai
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Purple Hooter
| Drink Master
Cooking receipe to make Purple Hooter under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Citrus Vodka 1/2 oz Triple Sec 1/4 oz Black Raspberry LiqueurShake with ice and strain into chilled shot glass.[tubepress mode='t
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Cooking receipe to make chicken carcass stock under category General Recipes. You may find some video clips related to this receipe below.
chicken carcass stock
brokenup carcass of the bird plus bones
cold water to cover
1 carrot cut into chunks
1 onion quartered
1 celery stick halved
1 leek sliced
6 whole black peppercorns
1/4 teaspoon salt
A few parsley stalks
2 pinches dried herbs or sprig of fresh thyme
The general rule is to use 570ml water per set of giblets or if youre buying frozen giblets use 175g giblets per 1 pint water.
If you are using fresh giblets and dont need the liver for making a stuffing do add it to the stock as well I think it adds real richness of flavour.
Just put everything into a large cooking pot bring to the boil skim the surface to remove any scum then simmer gently with the lid almost on for 2 hours. After that strain the stock cool it and remove the fat from the surface before using or freezing.
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