Apple Roly Poly Recipe
| Dessert
Type: Apple Roly Poly Free Cooking Recipe - Dessert Wow! Ingredients / Directions 4 cup(s)s diced apples2 cup(s)s all-purpose flour1 teaspoon salt2 teaspoons baking powder1/3 cup(s) butter2/3 cup(s) milk Mix floursaltbaking powder and butter. Add milk and roll out like pie dough. Spre
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thick rice soup
| General Recipes
Cooking receipe to make thick rice soup under category General Recipes. You may find some video clips related to this receipe below.thick rice soupkanjiindian300g red Patni rice or any red rice 900ml water 2 teaspoons ghee salt Mix the rice and water and bring to the boil. Reduce the heat and simme
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Preakness Cocktail
| Drink Master
Cooking receipe to make Preakness Cocktail under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Sweet Vermouth 1 1/2 oz Blended Whiskey 1 dash Bitters 1/2 tsp Benedictine Stir with ice and strain into cocktail g
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Homemade Sour Cream
| Everyday Recipes
Cooking receipe to make Homemade Sour Cream under category Everyday Recipes. You may find some video clips related to this receipe below.Homemade Sour CreamTry this instead of sour cream on beans, vegetables, fruit,and tortillas.2 tablespoons skim milk1 tablespoon lemon juice1 cup low fat cottage ch
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Type: Chicken a la Tartare Free Cooking Recipe – Meats
Not bad!
Ingredients / Directions
1 young chicken
1 egg
? cup(s)ful Crisco
Breadcrumbs
Salt and pepper to taste
Mixed pickles
Tartare sauce To prepare this Chicken a la Tartare Recipe
first singe
empty
and split chicken in half; take breastbone out and sprinkle salt and pepper over. Melt 1/2 cup(s)ful Crisco in frying pan and fry chicken half hour(s)
turning it now and then. Remove from pan and place between two dishes with heavy weight on top
till it is nearly cold. then dip in egg beaten up
and roll in breadcrumbs. Melt remaining Crisco
then sprinkle it all over chicken; roll in breadcrumbs once more. Fry in hot Crisco to golden color. Serve at once with a garnish of chopped pickles
and tartare sauce.
