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Skewered Salmon Recipe
| Barbecue
Type: Skewered Salmon Free Cooking Recipe - Barbecue You got to try this! Ingredients / Directions About 1 1/4 pound salmon steak1/4 cup(s) olive oilFresh juice of 1/2 lemon1 garlic cloveminced1/2 teaspoon dried thyme1/2 teaspoon salt1/2 teaspoon pepper Place four 8-inch wooden skewer
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Jack-O-Lantern Cupcakes Recipe
| Halloween
Type: Jack-O-Lantern Cupcakes Free Cooking Recipe - Halloween Check out the travel channel! Ingredients / Directions Directions: * 1 pk Yellow cake mix * 1 1/2 ts Pumpkin pie spice * 1 c Buttermilk * 1 c Pumpkin * 2 Eggs Frosting * 3 tb Margarine; softened *
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Savory Meat Filled Manicotti Recipe
| Pasta
Type: Savory Meat Filled Manicotti Free Cooking Recipe - Pasta the best! Ingredients / Directions 8 ounces manicotti shells1/4 teaspoon fennel1/2 pound ground beef1/2 pound ground pork8 ounces mozzarella cheeseshredded4 eggsslightly beaten1/4 cup(s) seasoned dry bread crumbs1/4 cup(s)
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Dinner Menu 8
| Everyday Recipes
Cooking receipe to make Dinner Menu 8 under category Everyday Recipes. You may find some video clips related to this receipe below.Cyn[tubepress mode='tag', tagValue='Dinner Menu 8']
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Cooking receipe to make mussel soup with saffron under category General Recipes. You may find some video clips related to this receipe below.
mussel soup with saffron
ladenis
120g butter
2tbspns olive oil
1 onion
1 finely diced carrot
1 finely diced leek
1 small bunch fresh parsley
4 garlic cloves finely chopped
2 sprigs fresh tarragon or 1 tablespoon dried
salt and pepper
1L mussels
1 bottle dry white wine
400ml double cream
1 small sachet saffron
1tbspn fresh chopped chives
Melt the butter with the olive oil in a large frying pan and saute the diced vegetables until soft.
Add the parsley garlic and tarragon with a little salt and plenty of pepper and cook for fiurther couple of minutes stirring well.
Remove from the heat.
Scrape the mussels well and make sure they are very clean.
Pour the wine into a large saucepan and throw in the mussels.
Cook until they open then leave to cool.
When cool strain reserving the liquid and remove the mussels from their shells.
Pass the liquid through several layers of muslin making sure all the sediment is discarded.
Pick out some of the best mussels and set aside.
Place the remaining mussels in the pan containing vegetables.
Pour in the strained wine and simmer for 20 minutes.
Tip the contents into a chinois and press well to extract all the juices.
Return the liquid to a clean saucepan add the cream bring to the boil and add the saffron.
Simmer for a few minutes stirring well and skim off any scum which may rise to the surface.
Add the reserved mussels and sprinkle with the chives.
Serves 4 as a starter
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