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Cherry Cinnamon Cobbler Recipe
| Pies And Pastries
Type: Cherry Cinnamon Cobbler Free Cooking Recipe - Pies And Pastries This is a good one! Ingredients / Directions 1 (21 ounce) can cherry pie filling1 (12.4 ounce) tube refrigerated cinnamon rolls Preheat oven to 400 degrees F. Spread pie filling into a greased 8-inch square baking d
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Feather-Light Pancakes Recipe
| Breakfast
Type: Feather-Light Pancakes Free Cooking Recipe - Breakfast All good! Ingredients / Directions 1/3 cup(s) water1/3 cup(s) instant nonfat dry milk4 eggsseparated1 cup(s) sieved cottage cheese1/2 teaspoon salt1/3 cup(s) sifted all-purpose flour2 Tbsp butter or margarine1/2 cup(s) honey
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| Pies And Pastries
Type: Black Bottom Pie Free Cooking Recipe - Pies And Pastries You got to try this! Ingredients / Directions 2-1/2 cup(s)s finely crumbled graham crackers 1 stick melted butter 2 cup(s)s whole milk or half & half 1/2 cup(s) sugar 1-1/4 Tablespoons cornstarch 4 large egg yolks 1 Tabl
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| Pies And Pastries
Type: Lemonade Meringue Pie Free Cooking Recipe - Pies And Pastries This is a good one! Ingredients / Directions 1 (9-inch) baked pie shell1 cup(s) dairy sour cream3 slightly beaten egg yolks1 small box regular vanilla pudding mix1 1/4 cup(s)s milk1/3 cup(s) frozen lemonade concentrat
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Cooking receipe to make crostini with green olive tapenade under category General Recipes. You may find some video clips related to this receipe below.
crostini with green olive tapenade
1 x 350g jar of pitted green olives
6 anchovy fillets (half a 50g tin)
2 garlic cloves peeled and chopped
5 basil leaves
the grated zest of 1 small lemon
extra virgin olive oil
1 ficelle (thin baguette)
Place the olives (rinsed and dried if they are in brine) in a food processor with the anchovies garlic basil and lemon zest.
Process briefly to chop the olives then slowly add sufficient oil through the feeder tube to form a thickish paste (about 34 tbsp); taste and season accordingly as anchovies are very salty you will not need much salt.
Tip mixture into a bowl and chill for a couple of hours.
Cut the bread into slices and place on a baking tray.
Brush lightly with olive oil and bake in a preheated oven (180C/350F/Gas Mark 4) for about 15 minutes or until pale golden and crispy.
To serve spread some of the tapenade on a warm or cold crostini then garnish with a tiny piece of grilled yellow or orange pepper a shaving of parrnesan or a piece of fete and a
basil leaf.
Makes 1624
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