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Sally Lunn 2 Recipe
| Bread
Type: Sally Lunn 2 Free Cooking Recipe - Bread It's ok! Ingredients / Directions 1 cakeFLEISCHMANN''S YEAST2 cup(s)s milkscalded and cooled1 tablespoonful sugar4 tablespoonfuls buttermelted4 cup(s)s sifted flour2 eggs1 teaspoonful salt To prepare this Sally Lunn Recipe 2first sALLY LU
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Cinnamon Beef Noodles Recipe
| Pasta
Type: Cinnamon Beef Noodles Free Cooking Recipe - Pasta Good stuff! Ingredients / Directions 5 cup(s)s water1 1/2 cup(s)s rice wine or sake3/4 cup(s) low-sodium soy sauce1/4 cup(s) granulated sugar2 teaspoons vegetable oil2 pounds beef stew meatcut into 1 1/2-inch cubes8 green onionsc
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Hot Brick Toddy
| Drink Master
Cooking receipe to make Hot Brick Toddy under category Drink Master. You may find some video clips related to this receipe below. 1 tsp Butter 1 tsp Powdered Sugar 3 pinches Cinnamon 1 oz Hot WaterPut all ingredients except whiskey into punch cup. Dis
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Creme Brulee 2
| Everyday Recipes
Cooking receipe to make Creme Brulee 2 under category Everyday Recipes. You may find some video clips related to this receipe below.Creme Brulee The most popular dessert in San Francisco these days isthis rich and silky custard topped with a thinlayer of caramelized sugar. Restaurants have anadvanta
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Type: Roast Pheasant with Wine Sauce Free Cooking Recipe – Holiday
Outstanding!
Ingredients / Directions
# 2 young pheasants
hens if possible as they are smaller and more tender
# 2 oz. (50g) butter
# 4 rashers straky bacon
# 1 bouqet garni
# 2 tbsps. flour
# 1 teaspoon. dried thyme
# 4 fl. oz. (125ml) single cream
# salt and pepper
# 15 fl. oz. (425ml) red wine # Wash and dry the birds and season inside and out with salt and pepper
# Melt half the butter in a roasting pan
add the pheasants and brown on all sides
# Arrange the bacon rashers on the pheasant breasts then slowly pour the wine over them
# Add the thyme and bouquet garni and bring to the boil
# Roast the pheasants in a pre-heated oven at 350F
Gas Mark 4
180C for just over an hour(s) or until they are cooked through
# Remove the pheasants and keep warm
# Strain the remaining juices from the pan into a jug
# Gently melt the remaining butter in a saucepan and stir in the flour to form a smooth paste
# Stir in the juices from the jug
bring to the boil
and simmer for 2 minutes
# Gradually stir in the cream and heat gently
# Serve the sauce with the pheasants and game chips
