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Spicy Orange Glazed Grilled Mahi-Mahi With Braised Fennel Japanese cooking recipe
| Japanese
Ingredients 1 1/4 lbs mahi mahi fillets 3 fennel bulbs 2 garlic cloves, finely chopped 1 inch gingerroot, finely chopped 1 cup white wine 1 tablespoon olive oil For the Spicy Orange Glaze 1 cup sugar 1 cup orange juice 1 Thai chile, deseeded 2 inches gingerroot, roughly chopped 1/2 garlic
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Kung Pao Chicken Recipe
| Chinese Foods
Type: Kung Pao Chicken Free Cooking Recipe - Chinese Foods Check out the travel channel! Ingredients / Directions 1 lb Chicken BreastBonedCut Into 1" Cubes4 tb Soy Sauce1 1/2 tb Cold WaterCornstarch1/4 ts Garlic Salt4 Dried Red ChilesOr More To Taste1 tb White Wine Or Sherry1 tb Sugar
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Best Ever Sushi Rice Japanese cooking recipe
| Japanese
Ingredients 3 cups short-grain calrose rice 4 inches piece konbu 3 1/2 cups water Shari 3 tablespoons sugar 1 1/2 teaspoons salt 4 1/2 tablespoons japanese vinegar Directions 1Wash and drain rice for 30 minutes. 2Place rice, water and Konnbu in Electric Rice cookier and cook. 3When cooking p
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Vodka Daisy
| Drink Master
Cooking receipe to make Vodka Daisy under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Lemon 1/2 tsp Powdered Sugar 1 tsp Grenadine 2 oz VodkaShake wth ice and strain into stein or metal cup. Add ice cub
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Cooking receipe to make nutty cream cones under category General Recipes. You may find some video clips related to this receipe below.
nutty cream cones
100g butter
100g icing sugar
2 egg whites
5 drops vanilla sauce
100g plain flour sifted
Filling:
3 drops vanilla essence
3 tablespoons blanched almonds toasted
300ml double cream
Preparation time: 15 minutes
Cooking time: 8 minutes (in 2 batches)
Oven:
Beat together the butter and sugar until light and creamy then beat in the egg whites and stir in the vanilla essence.
Stir in the flour a little at a time until completely incorporated.
Grease and flour 2 baking sheets and mark about 6 x 10cm circles in the flour on each sheet.
On one baking sheet drop the mixture into the marked circles 2 teaspoons at a time and spread it
evenly to fill the shape.
Bake this first batch in a preheated oven ( 220c/425f/gas7) for 4 minutes.
As soon as you take the biscuits from the oven lift them one at a time from the baking sheet and shape them quickly into cones.
To do this hold each biscuit in the palm of one hand and with the other wrap 2 sides of the circle to overlap.
Stand the cones upright in a dish or casserole until they have cooled.
Cook and shape the remaining mixture similarly the biscuits can be stored in an airtight tin for up to 2 days.
Stir the vanilla essence and most of the almonds into the cream reserving some for decoration.
Just before serving fill the cones with cream and top each one with a toasted almond.
Makes about 12 cones
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