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Halloween Crisp Candy Corn Treats Recipe
| Halloween
Type: Halloween Crisp Candy Corn Treats Free Cooking Recipe - Halloween Amazing! Ingredients / Directions Directions: * 1/2 C Butter * 10 C Crispy rice cereal * 9 C Miniature marshmallows * 2 C Mixture of candy corn and Indian candy corn * 3/4 C Miniature chocolate chi
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fried fresh herring with mustard
| General Recipes
Cooking receipe to make fried fresh herring with mustard under category General Recipes. You may find some video clips related to this receipe below.fried fresh herring with mustard Senapsstekt sill Swedish1kg fresh herring 2 egg yolks 2 tablespoons prepared mustard 2 tablespoons whipping cream 1/2
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Lemon Meringue Pie Recipe
| Pies And Pastries
Type: Lemon Meringue Pie Free Cooking Recipe - Pies And Pastries Yes! Ingredients / Directions 1 (9-inch) baked pie shell1 1/2 cup(s)s granulated sugar1/3 cup(s) plus 1 tablespoon cornstarch1 1/2 cup(s)s water3 egg yolksslightly beaten3 tablespoons margarine or butter2 teaspoons grate
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Doctor Bird Cake Recipe
| Cakes
Type: Doctor Bird Cake Free Cooking Recipe - Cakes This is a good one! Ingredients / Directions 3 cup(s)s sifted flour1 teaspoon baking soda1 teaspoon cinnamon2 cup(s)s granulated sugar1 teaspoon salt1 1/2 cup(s)s vegetable oil1 (8 ounce) can crushed pineapple with juice1 1/2 teaspoon
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Cooking receipe to make fried mackerel with dill sauce under category General Recipes. You may find some video clips related to this receipe below.
fried mackerel with dill sauce
Stekt makrill med dillsky
Swedish
1kg mackerel
2 tablespoons flour
2 tablespoons fine dry bread crumbs
salt
white
pepper
margarine or butter
1/4 cup finely chopped dill
water
Clean and fillet the fish.
Rinse well and wipe the fillets dry.
Dip in the flour mixed with bread crumbs salt and pepper.
Heat a skillet with a little margarine or butter.
When the foam subsides add the fish and fry until nicely browned on both sides.
Add the dill and a little water; let cook over low heat for a few minutes.
Serve with boiled potatoes and tomato salad.
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