Tea - Very Odd Cure for Bad Breath - TEA
| Teas 2
Cooking receipe to make Tea - Very Odd Cure for Bad Breath - TEA under category Teas 2. You may find some video clips related to this receipe below.Very Odd Cure for Bad Breath Drink tea. Researchers from the College of Dentistry at the University of Illinois at Chicago say compounds in tea can slow
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Sweet Potato Biscuits Recipe
| Thanks Giving
Type: Sweet Potato Biscuits Free Cooking Recipe - Thanks Giving Simply good! Ingredients / Directions 1 cup(s) all-purpose flour1/2 teaspoon salt3 teaspoons baking powder4 tablespoons solid shortening1 cup(s) cooked sweet potatoesmashed1/2 cup(s) milk Preheat oven to 400 degrees F.Sif
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nachos
| Aga Recipes
Cooking receipe to make nachos under category Aga Recipes. You may find some video clips related to this receipe below.nachos100g strong cheddar cheese grated150ml soured cream200g packet nachip wafers or mild tortilla chips2 tomatoes5 tsp sliced pickled jalapeno pepperssoured cream garnish (optiona
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Indian Summer
| Drink Master
Cooking receipe to make Indian Summer under category Drink Master. You may find some video clips related to this receipe below. 2 oz Apple Schnapps Hot Apple CiderWet rim of sour glass and dip in cinnamon. Add schnapps and top off with cider. Add a cinnamon stick.[tubepress mode
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Cooking receipe to make roast beef with wild mushroom and truffle sauce under category General Recipes. You may find some video clips related to this receipe below.
roast beef with wild mushroom and truffle sauce
50g dried porcin/ceps rinsed
300ml dry white wine
50g buffer
500g fresh chestnut/button mushrooms roughly chopped
2 garlic cloves peeled and chopped
25g plain flour
150ml double cream
4 rib roast trimmed boned and tied
by the butcher (once boned weighing about 3.3 kg)
truffle oil (preferably white) to taste
For the sauce soak the dried mushrooms in wine for 30 minutes then strain over a jug.
Melt the butter gently fry the fresh mushrooms and garlic for 10 minutes add the porcini cook for a further 10 minutes then increase the heat and add the flour.
Stir well for a minute then add the soaking liquor and cream.
Cook over a low heat stirring for 8 to 10 minutes until the sauce has thickened a little. Season to taste leave to cool then chill. Reheat gently just before serving and add a few dashes of truff le oil according to taste.
For the beef place the meat (without added fat) in a roasting tin and cook at 230C/450F/Gas Mark 8 for 15 minutes then reduce to 170C/325F/Gas Mark 3 and continue to cook for 18 minutes per 500g (for mediumrare) basting a couple of times. Remove to a warm serving dish cover with foil and rest for 15 minutes before carving and serving with the sauce.
Have the beef at room temperature for an hour before cooking.
Serves 8
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