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Kiwi Mousse Cake Recipe
| Cakes
Type: Kiwi Mousse Cake Free Cooking Recipe - Cakes It's alright! Ingredients / Directions Chocolate Cake1 1/2 cup(s)s all-purpose flour3/4 teaspoon baking soda1/2 cup(s) butter or margarine1/3 cup(s) vegetable oil2 (1 ounce) squares unsweetened chocolate3/4 cup(s) water1 1/2 cup(s)s g
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Sour Cream Raisin Pie III
| Pie s 4U
Cooking receipe to make Sour Cream Raisin Pie III under category Pie s 4U. You may find some video clips related to this receipe below.Sour Cream Raisin Pie III Here is a different blend for a raisin pie. Ingredients:
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Abura Age Deep Fried Tofu Japanese cooking recipe
| Japanese
Ingredients 1 (250 g) package of regular firm tofu 600 ml vegetable oil Directions 1Remove the excess moisture from the block of tofu by wrapping it in a clean towel and placing it between 2 cutting boards, let stand for an hour or two. 2Now cut the tofu block into triangle shapes, about two inch
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Fish Finger Wigwams Recipe
| Holiday
Type: Fish Finger Wigwams Free Cooking Recipe - Holiday Um! Yummy! Ingredients / Directions # Instant mashed potatosufficient for 5 servings# 10 cod fish fingers# 8 oz. ( 225g ) frozen peas# knob of butter # Pre-heat grill to fairly hot and grill the fish fingers for 10 minutesturni
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Cooking receipe to make peaches in honey syrup under category General Recipes. You may find some video clips related to this receipe below.
peaches in honey syrup
chinese
western region
2 large firm peaches
4 tablespoons sugar preferably Chinese rock sugar
150ml water
Bring a pot of water to the boil and quickly blanch the peaches in it for a few seconds.
Remove them with a slotted spoon.
With a sharp knife peel the skin off the peaches and split each one in half discarding the stone.
Combine the sugar and water in a small pot and boil the mixture together until the sugar dissolves. Then add the peach halves and turn the heat down to a low simmer.
Simmer the peach mixture for about 15 minutes or until the peaches are tender.
Gently remove them with a slotted spoon.
Turn the heat to high and reduce the liquid to about half the amount it should become a sweet syrup.
If you are serving the dish hot pour the liquid over the peaches and serve at once.
If you are serving it cold let the liquid cool pour it over the peaches and refrigerate until you are ready to serve it.
Any list of the classical fruits of China should begin with the peach which figures prominently in folklore traditional religion literature and popular affection. New exotic varieties were introduced into China from Central Asia during the Tang dynasty (618907 AD). In this recipe peaches are poached in a sugar syrup and then the liquid reduced to a honeylike consistency. The dish can be served warm or cold and makes a simple light sweet dessert.
Serves 4
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