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Cecile''s Ham Loaf with Horseradish Sauce Recipe
| Meats
Type: Cecile''s Ham Loaf with Horseradish Sauce Free Cooking Recipe - Meats Good stuff! Ingredients / Directions INGREDIENTS for Ham Loaf: 2 pounds groundleanfresh pork 1 pound ground ham 1 teaspoon minced celery 1/2 cup(s) bread crumbs 1/2 teaspoon pepper 1 cup(s) tomato juice INGR
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chicken bonne femme
| General Recipes
Cooking receipe to make chicken bonne femme under category General Recipes. You may find some video clips related to this receipe below.chicken bonne femme1.5kg free range chicken46 medium parsnips4 large carrots4 leeks trimmed and washed812 whole unpeeled garlic cloves2 bay leaves1 sprig of thyme o
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chicken in egg and lemon sauce
| General Recipes
Cooking receipe to make chicken in egg and lemon sauce under category General Recipes. You may find some video clips related to this receipe below.chicken in egg and lemon saucePollo con Salsa dUovoitalian4 chicken portionssalt and pepper2 tablespoons oil25g butter25g plain flour300ml chicken stock1
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fried meat piemontese style
| General Recipes
Cooking receipe to make fried meat piemontese style under category General Recipes. You may find some video clips related to this receipe below.fried meat piemontese stylefritto misot piemonteseitaliancarluccio6 x 6 cm square flat pieces of the following meats:beeflambporkchickenturkeyveal6 small po
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Type: Superb English Plum Pudding Free Cooking Recipe – Holiday
This is a good one!
Ingredients / Directions
Fruit Mixture (to be made 4 days ahead)
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup(s) thinly sliced citron
1 cup(s) chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet (powdery fine)
1 1/4 cup(s)s cognac
Pudding
1 1/4 pounds (approximately) fresh bread crumbs
1 cup(s) scalded milk
1 cup(s) sherry or port
12 eggs
well beaten
1 cup(s) granulated sugar
1 teaspoon salt
Cognac Blend the fruits
citron
peel
spices and suet and place in a bowl or jar. Add 1/4 cup(s) cognac
cover tightly and refrigerate for 4 days
adding 1/4 cup(s) cognac each day.
Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins
filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hour(s). Uncover and place in a 250 degree F oven for 30 minutes. Add a dash of cognac to each pudding
cover with foil and keep in a cool place.
To use
steam again for 2 to 3 hour(s) and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table.
Serve with hard sauce or cognac sauce.
Each pudding serves 12.
