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Raisins Turkey Salad with Pears Recipe
| Salad
Type: Raisins Turkey Salad with Pears Free Cooking Recipe - Salad Check out the travel channel! Ingredients / Directions 16 ounces pears in syrup3/4 cup(s) mayonnaise1/4 teaspoon prepared mustard3/4 teaspoon curry1/8 teaspoon salt4 cup(s)s cooked turkeychopped1/2 cup(s) celerychopped1
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Chicken Fried Steak
| Everyday Recipes
Cooking receipe to make Chicken Fried Steak under category Everyday Recipes. You may find some video clips related to this receipe below.Chicken Fried Steak1 1/2 pounds beef round steak1 egg, beaten2 tablespoons milk2 tablespoons flour3/4 cups seasoned breadcrumbs1/4 cup cooking oil1 teaspoon saltA
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French Chocolate Hazelnut Cake Recipe
| Cakes
Type: French Chocolate Hazelnut Cake Free Cooking Recipe - Cakes You got to try this! Ingredients / Directions 2 cup(s)s (12 ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morselsdivided3/4 cup(s) granulated sugar2/3 cup(s) butter or margarinesoftened1 teaspoon vanilla extra
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pork with mushrooms
| General Recipes
Cooking receipe to make pork with mushrooms under category General Recipes. You may find some video clips related to this receipe below.pork with mushrooms900g pork fillet cubed75g plain flour1 level tsp saltfreshly ground black pepper350g onions skinned and sliced75g Presto Creamery butter450g butt
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Cooking receipe to make porcini info under category General Recipes. You may find some video clips related to this receipe below.
porcini info
River cafe
little pigs in italian are ceps or Boletus edulis. The season for fresh mushrooms is very short September and October but many are dried which concentrates the flavour so much that porcini are used almost like a seasoning. When buying dried porcini look for large and meaty creamy brown sections; avoid dark brown crumbly pieces. Store them in an airtight container and never replace them with fresh mushrooms in a recipe. Dried porcini must be reconstituted before use. Soak them in warm to hot water for 1520 minutes. Keep the soaking water which will be dark brown and intensely flavoured; pass this through a fine muslin or a filter to get rid of any grit and add the liquid to the porcini as they cook (depending on the recipe). Rinse the porcini themselves aher soaking to get rid of any remaining grit then pat dry and use as directed in the recipes.
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