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Benihana Yakisoba Japanese cooking recipe
| Japanese
Ingredients 3 (4 ounce) packages yakisoba noodles, boiled per package directions 1 carrot 1/4 of a small cabbage 4 spring onions, roughly chopped 8 ounces bean sprouts 15 fresh shiitake mushrooms, sliced 2 tablespoons oil pickled ginger, to taste ao nori, to taste Yakisoba Sauce 2 tablespoo
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asparagus w/ orange butter sauce Recipe
| Vegetables
Type: asparagus w/ orange butter sauce Free Cooking Recipe - Vegetables Just do it! Ingredients / Directions Directions:1/3 cup(s) butter2 tbs grated orange rind1/4 cup(s) orange juice1 1/2 lbs fresh asparagusPeeled orange slices Directions:Combine butterorange rindand juice in sauc
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cool corn crab and avocado soup with jalapeno tabasco
| General Recipes
Cooking receipe to make cool corn crab and avocado soup with jalapeno tabasco under category General Recipes. You may find some video clips related to this receipe below.cool corn crab and avocado soup with jalapeno tabasco4 large cooked crab claws or 8 small500g sweet corn kernels fresh or frozen 4
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pork chop roast on thyme red onions
| General Recipes
Cooking receipe to make pork chop roast on thyme red onions under category General Recipes. You may find some video clips related to this receipe below.pork chop roast on thyme red onions1 pork chop joint (6 ribs) about 2 1/2 kg with collar of fat and slashed (ask your butcher for this) sea salt reg
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Cooking receipe to make lobster oil under category General Recipes. You may find some video clips related to this receipe below.
lobster oil
ladenis
8 shallots chopped
2 cloves garlic chopped
500ml olive oil
500g lobster heads cleaned and chopped
salt and pepper
100ml brandy
1tbspn tomato puree
1sprig fresh thyme
1sprig fresh rosemary
Sweat the shallots and garlic in some of the oil until soft but not coloured.
Add the lobster salt and pepper.
Cook for 3 minutes then add the brandy and reduce the liquid to 1 tablespoon.
Add the tomato puree and cook for a further 5 minutes.
Add the herbs.
Immerse in the remaining oil and keep somewhere warm such as the top of the cooker for 24 hours.
Pass through a double layer of muslin or fine sieve.
Seal and store.
This will keep in the refrigerator for a few days. When needed let the oil melt naturally at room temperature.
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