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french style rack of lamb with proper gravy
| Aga Recipes
Cooking receipe to make french style rack of lamb with proper gravy under category Aga Recipes. You may find some video clips related to this receipe below.french style rack of lamb with proper gravy2 fully trimmed french style racks of lamb chine bone removed (usually 14 cutlets in total 7 in each
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Hidden Valley Ranch Cheese Ball Recipe
| Appetizers
Type: Hidden Valley Ranch Cheese Ball Free Cooking Recipe - Appetizers It's ok! Ingredients / Directions 6 ounces low fat/fat free cream cheese6 ounces regular cream cheese1 package Hidden Valley Ranch dressing mixCoarsely chopped red or green pepper Lightly dust a cereal bowl with fl
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Cabbage Casserole I Recipe
| Casserole
Type: Cabbage Casserole I Free Cooking Recipe - Casserole the best! Ingredients / Directions 1 small head cabbagechopped1 pound hamburger1 cup(s) chopped onion1/2 cup(s) raw rice1 can tomato soup1 soup can water Brown hamburger and onion and drain well. Mix in the riceand place over c
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Macaroni and Cheese Casserole
| Everyday Recipes
Cooking receipe to make Macaroni and Cheese Casserole under category Everyday Recipes. You may find some video clips related to this receipe below.Macaroni and Cheese CasseroleMACARONI1 teaspoon salt2 1/2 cups dried elbow macaroni1 tablespoon olive oilSAUCE3 tablespoons butter3 tablespoons plain flo
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Cooking receipe to make pork fillet in egg and lemon sauce under category General Recipes. You may find some video clips related to this receipe below.
pork fillet in egg and lemon sauce
2 pork fillets about 750g together
1 tablespoon vegetable oil
50g butter
100g button mushrooms thinly sliced
1 tablespoon chopped fresh parsley to garnish
Sauce:
25g butter
2 tablespoons plain flour
300ml chicken stock
2 eggs
2 tablespoons lemon juice
1 tablespoon water
salt
freshly ground black pepper
Trim the pork and cut into 2cm thick slices.
Fry the meat in the oil and half the butter over moderate heat for about 4 minutes on each side.
Add the remaining butter and the mushrooms and cook for 4 minutes turning the meat once.
Remove the meat and mushrooms and keep them warm while you make the sauce.
Melt the 25g butter in the pan stir in the flour and cook for 2 minutes.
Gradually pour on the stock stirring until the sauce boils.
Beat the eggs until they are frothy beat in the lemon juice and then the water.
Reduce the heat to very low.
Add about 5 tablespoons of the hot stock to the egg mixture then pour it into the sauce remaining in the pan.
Do not allow the sauce to boil or the egg will scramble.
Stir until the sauce thickens and add salt and pepper.
Add the pork and mushrooms to the sauce and serve at once garnished with the parsley.
Serves 4
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