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Noodles with Smoked Pork and Rosemary Recipe
| Pasta
Type: Noodles with Smoked Pork and Rosemary Free Cooking Recipe - Pasta Check out the travel channel! Ingredients / Directions 1 pound egg noodlesuncooked2 teaspoon vegetable oil1 medium onionchopped1 pound mushroomsquartered2 tbsp flour1 cup(s) white wine3 tbsp Dijon mustard1 cup(s)
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Pear Betty Recipe
| Pies And Pastries
Type: Pear Betty Free Cooking Recipe - Pies And Pastries Amazing! Ingredients / Directions 4 cup(s) fresh pearssliced1/4 cup(s) orange juice3/4 cup(s) granulated sugar3/4 cup(s) flourDash of salt1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/2 cup(s) butter or margarine Put pears into an 8
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Creme De Menthe Recipe
| Drinks
Type: Creme De Menthe Free Cooking Recipe - Drinks Good stuff! Ingredients / Directions 1 c Packedrinsed and dried peppermint or spearmint leaves 3 c Vodka 2 c Sugar 1 c Water 1 ts Glycerine; optional Green food coloring; optional In a quart-sized glass bottle or jarsteep the min
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Raspberry Chocolate Chiffon Cake Recipe
| Cakes
Type: Raspberry Chocolate Chiffon Cake Free Cooking Recipe - Cakes Outstanding! Ingredients / Directions Raspberry Sauce1/2 cup(s) cocoa3/4 cup(s) boiling water1 3/4 cup(s)s cake flour1 3/4 cup(s)s granulated sugar1 1/2 teaspoons baking soda1 teaspoon salt1/2 cup(s) vegetable oil2 tea
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Cooking receipe to make vegetable stock under category General Recipes. You may find some video clips related to this receipe below.
vegetable stock
jamie oliver
naked chef
for roughly 3 litres of stock:
1 tablespoon olive oil
2 medium onions
2 large carrots roughly chopped
2 large leeks roughly chopped
1/2 head of celery (use the stringy stockier bits) roughly chopped
1/2 bulb of fennel roughly chopped
1/2 head of garlic broken up and roughly chopped
4 litres water
2 sprigs of thyme
1 sprig of rosemary
3 bay leaves
1 dried chilli
4 peppercorns
2 teaspoons salt
for a little mare interest you can throw in a handful of dried mushrooms
Heat the olive oil in a large deep thick bottomed pan and add alt the vegetables and the garlic.
Sweat gently without colouring for 5 minutes until slightly tender you can cover with a lid if you want.
Add the cold water.
Bring to the boil and skim.
Add all the fresh herbs the chilli peppercorns and salt.
Simmer this for 2 hours skimming every now and again.
After 2 hours pass it through a sieve. You can keep the stock in the fridge for up to a week or you can freeze it in small containers for about 3 to 4 months.
[tubepress mode=’tag’, tagValue=’vegetable stock’]
