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Sugar and Nut-Glazed Brie Recipe
| Appetizers
Type: Sugar and Nut-Glazed Brie Free Cooking Recipe - Appetizers Yes! Ingredients / Directions 2 tablespoons firmly packed brown sugar2 tablespoons coarsely chopped pecans or almonds1 1/2 teaspoons brandy(or other liqueur - I used Kahlua)1 firm-ripe whole brie cheese (8 ounce)Crackers
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Quebec
| Drink Master
Cooking receipe to make Quebec under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Canadian Whiskey 1/2 oz Dry Vermouth 1 1/2 tsp Amer Picon 1 1/2 tsp Maraschino Shake with ice and strain into cocktail glass rimme
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Barbecue Pot Roast Recipe
| Barbecue
Type: Barbecue Pot Roast Free Cooking Recipe - Barbecue Yes! Ingredients / Directions 2 tbsp. oil1 (5 lb.) beef chuck 7-bone (center cut) pot roastcut 2 1/2 inches thick2 medium onionschopped1 garlic cloveminced1 (8 oz.) can tomato sauce1 (6 oz.) can tomato paste2/3 c. packed light br
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Tiramisu Recipe
| Dessert
Type: Tiramisu Free Cooking Recipe - Dessert All good! Ingredients / Directions 2 eggsseparated1/4 cup(s) sugar1/2 cup(s) Mascarpone plus 2 tbsp1/2 cup(s) Cottage cheese plus 2 tbsp1 teaspoon lemon zest or vanillaSalt24 LadyfingersCoffee mixture:1 cup(s) coffeevery strong2 tbsp liquor
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Cooking receipe to make peking dust under category General Recipes. You may find some video clips related to this receipe below.
peking dust
100ml double cream
30g vanilla sugar or 30g caster sugar and 1/2 tsp vanilla essence
10g full fat cream cheese
140g marrons glaces finely chopped
Put cream in a bowl; with the sugar and essence; if using.
Whip until firm but stop before it turns granular or progresses to butter status.
Beat the cream cheese to soften and gradually work in a couple of tablespoons of the
whipped cream to slacken the mixture.
Fold the rest in lightly.
Pile the mixture up in a cone in a serving dish making it as high and slender as it will go.
Leave in the fridge for an hour taking care not to knock it about.
Take the cream cone out of the fridge.
Gently press the marron mixture all over the cone covering it completely from tip to toe.
Return to the fridge and eat within 24 hours.
The original uses nothing but sweetened cream in the centre but I give it a little more body and flavour by mixing it with cream cheese.
Serves 6
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