Honey Pork Chops Recipe
| Barbecue
Type: Honey Pork Chops Free Cooking Recipe - Barbecue Good stuff! Ingredients / Directions 4 pork chops3/4 inch thickJuice of 3 lemons1 teaspoon lemon-pepper seasoning1/4 teaspoon butter-flavored salt2 tablespoons honey Marinate pork chops 2 hour(s) in lemon juice.While pork chops are
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Rum Toddy
| Drink Master
Cooking receipe to make Rum Toddy under category Drink Master. You may find some video clips related to this receipe below. 1/2 tsp Powdered Sugar 2 tsp Water 2 oz Light or Dark RumIn old-fashioned glass dissolve sugar in water. Stir and add rum and a cube of ic
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Tea - Lemon Raspberry Tea
| Teas 2
Cooking receipe to make Tea - Lemon Raspberry Tea under category Teas 2. You may find some video clips related to this receipe below.Lemon Raspberry Tea Mix1 cup lemon flavored iced tea mix 1 package raspberry gelatinCombine together and seal in an airtight container. Instructions: Pour 6-8 ounces h
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onion bread
| Aga Recipes
Cooking receipe to make onion bread under category Aga Recipes. You may find some video clips related to this receipe below.onion bread350g strong plain flour 1 sachet easyblend yeast 1 tsp salt 1 tbsp vegetable oil 1/2 packet onion soup mix300m1 warm water egg for glazing optionalMeasure the flour
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Cooking receipe to make mussel mouclade under category General Recipes. You may find some video clips related to this receipe below.
mussel mouclade
50g butter
1 large leek cleaned and flnely sliced
1small onion peeled and chopped
2 garlic cloves peeled and chopped
pinch of saffron threads
1 heaped tsp mild curry powder
150ml dry white wine
1kg mussels scrubbed debearded
150ml double cream
2 tbspflat parsley chopped
Heat the butter in a large saucepan and gently fry the leeks onion and garlic for about 10 minutes until softened then increase the heat and add the saffron and curry powder.
Cook for about a minute stirring constantly then add the wine and bring to the boil.
Add the mussels (discarding any that are not tightly closed) cover and cook for 2 to 3 minutes or until they are just beginning to open.
Stir in the cream cover and continue to cook until the mussels are fully open another couple of minutes depending on size. Remove from the heat add salt and pepper to taste then serve piping hot garnished with parsley.
Do not overdo either the curry powder or the saffron threads or you will ruin the dish. Serve in warm bowls with plenty of baguette. And dont forget to put a couple of extra dishes on the table for the empty shells.
Serves 4
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