tangy lemon meringue pie
| General Recipes
Cooking receipe to make tangy lemon meringue pie under category General Recipes. You may find some video clips related to this receipe below.tangy lemon meringue pie1 quantity basic shortcrust pastry recipe40g cornflour280 ml milkThe grated rind of 2 lemons6 tablespoons lemon juice110g golden granul
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Barbecue Spareribs Recipe
| Barbecue
Type: Barbecue Spareribs Free Cooking Recipe - Barbecue This is a good one! Ingredients / Directions Marinating Sauce: 1/2 c. soy sauce1/2 c. ketchup1/4 teaspoon. pepper2 tbsp. Tabasco sauce Marinate ribs in sauce for 20-25 minutes. Bake at 350 degrees for 45 to 60 minutes.
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California Pizza Kitchen BBQ Chicken Salad
| Copycat Complete
Cooking receipe to make California Pizza Kitchen BBQ Chicken Salad under category Copycat Complete. You may find some video clips related to this receipe below.Fried Tortilla Strips:Vegetable oil for deep-frying12 corn tortillas, cut into 1/4-inch-wide strips (about 6 cups)Garden Herb Ranch Dressing
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Apple Biscuits Recipe
| Dessert
Type: Apple Biscuits Free Cooking Recipe - Dessert Amazing! Ingredients / Directions 4 or 5 apples1 cup(s) granulated sugar1 cup(s) water1/2 cup(s) (1 stick) margarineGround cinnamon1 can biscuits Peel apples and cut into large pieces. Wrap a biscuit around a piece apple and place in
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Cooking receipe to make pheasant with josephine dore under category General Recipes. You may find some video clips related to this receipe below.
pheasant with josephine dore
Fagiano in josephine dore
italian
river cafe cook book
3 x 6.75kg 1.1kg pheasants
6 slices prosciutto or pancetta affumicata
120ml olive oil
100g butter
6 garlic cloves peeled
6 sprigs rosemary
10 sage leaves
1 bottle Josephine Dore (qv glossary) or dry white port
350ml chicken stock (qv)
250ml double cream
sea salt and freshly ground black pepper
Place the prosciutto slices over the pheasant breasts and tie on with string.
Heat the oil and butter in a heavy bottomed saucepan and brown the pheasants on all sides. Add the garlic and herbs then cook turning the birds frequently over a medium heat for about 40 minutes adding the wine and stock in stages: you do not want to boil the birds but braise them in the liquid which should just cover the bottom of the pan.
Remove the birds and keep warm.
If there is a lot of juice reduce over a high heat then add the cream.
Let simmer and thicken then season with salt and pepper.
Pour the juices over the pheasants.
Serves 6
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