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Fruit Crepes Recipe
| Dessert
Type: Fruit Crepes Free Cooking Recipe - Dessert No other! Ingredients / Directions 2 Tbsp melted margarine 2/3 cup(s) flour 3/4 cup(s) evaporated milk 3/4 cup(s) water 3 pcs eggsbeaten 1/2 teaspoon iodized rock salt FILLING 1 can (850 g) DEL MONTE Fiesta Fruit Cocktaildrained
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Beef Chili Cheese Fries Recipe
| Casserole
Type: Beef Chili Cheese Fries Free Cooking Recipe - Casserole Check out the travel channel! Ingredients / Directions 2 tablespoons vegetable oil2 cup(s)s chopped yellow onionsSalt and cayenne to taste2 pounds ground beef1 tablespoon chili powder2 teaspoons ground cuminCrushed red pepp
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Pumpkin Gooey Butter Cake Recipe
| Thanks Giving
Type: Pumpkin Gooey Butter Cake Free Cooking Recipe - Thanks Giving Simply good! Ingredients / Directions Cake1 (18.25 ounce) box yellow cake mix1 large egg1/2 cup(s) (1 stick) buttermeltedFilling8 ounces cream cheesesoftened1 (15 ounce) can pureed pumpkin1/4 cup(s) granulated sugar1/
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Apple Colada
| Drink Master
Cooking receipe to make Apple Colada under category Drink Master. You may find some video clips related to this receipe below. 2 oz Apple Schnapps 1 oz Cream of Coconut 1 oz Half and HalfBlend all ingredients with 2 cups crushed ice at high speed. Pour into
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Cooking receipe to make forcemeat balls under category General Recipes. You may find some video clips related to this receipe below.
forcemeat balls
The liver heart and kidneys of hare
Salted cold water
1 onion finely chopped
175g fresh white breadcrumbs
75g shredded suet
2 teaspoons dried thyme
2 tablespoons fresh chopped parsley
Grated zest of 1 lemon
Salt and freshly milled black pepper
1 egg
lard for frying
Place the rinsed offal of the hare in a small pan cover with cold salted water and bring to the boil slowly then drain well and mince (or coarsely chop) the meat into a bowl.
Now fry the onion in a little lard until soft then add it to the minced offal together with the breadcrumbs suet herbs lemon zest and seasoning.
Add the egg to bind the mixture then with floured hands form into about 12 walnut sized balls.
Brown them all over in lard then serve as a garnish to the hare.
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