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Dried-Cranberry Spice Bread Recipe
| Bread
Type: Dried-Cranberry Spice Bread Free Cooking Recipe - Bread Amazing! Ingredients / Directions 2 1/4 cup(s)s all-purpose flour 3/4 cup(s) white sugar 1/4 cup(s) cornmeal 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teas
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Racquet Club Cocktail
| Drink Master
Cooking receipe to make Racquet Club Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Gin 3/4 oz Dry Vermouth 1 dash Orange BittersStir with ice and strain into cocktail glass. [tubepress mode='tag', tagValu
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parsley soup
| General Recipes
Cooking receipe to make parsley soup under category General Recipes. You may find some video clips related to this receipe below.parsley soup 50g butter 1 onion peeled and chopped 2 celery sticks chopped 500g potatoes peeled chopped 1 large leek washed chopped 150g parsley stalks and leaves (flat or
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Asparagus Shandong Style Liang Ban Lu-Sun Japanese cooking recipe
| Japanese
Ingredients 1 1/2 lbs asparagus, trimmed and cut crosswise on the diagonal into 2-inch pieces 1 tablespoon reduced sodium soy sauce 1 teaspoon sesame oil 2 drops red chili oil 1/2 teaspoon toasted sesame seeds Directions 1Bring a medium pot of water to a boil over high heat. 2Add asparagus to
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Cooking receipe to make snowdon pudding served with sherry sauce under category General Recipes. You may find some video clips related to this receipe below.
snowdon pudding served with sherry sauce
Pwdin yr wyddfa
110g large seedless raisins
230gfresh white breadcrumbs
230g shredded suet (vegetable or beef)
40g cornflour
170g soft light brown sugar
The grated rind of 2 lemons
170g lemon marmalade
A pinch of salt
6 eggs size 3 beaten
A 1.151 pudding basin or loaf tin baselined
for the sherry sauce
85g granulated sugar
430 ml medium sherry
110g butter or margarine
4 teaspoons flour
Grease the basin and sprinkle a tablespoon of the raisins in the base.
Combine the remaining ingredients and mix well.
Spoon into the basin.
Cover and steam for 11/2 to 13/4 hours until firm to the touch and cooked through. Turn out and serve with sherry sauce
To make the sauce pare the lemon rind in strips using a vegetable peeler.
Put into a pan with the sugar and 140 ml (1/4 pt) water.
Heat slowly to dissolve the sugar then boil for 10 minutes until syrupy.
Mix with the sherry.
Melt the butter in another pan stir in the flour followed by the sherry mixture.
Bring to the boil stirring constantly then simmer for 1 minute.
Strain and serve.
Serves 8
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