salamagundy
| General Recipes
Cooking receipe to make salamagundy under category General Recipes. You may find some video clips related to this receipe below.salamagundyvinaigrette: 3 tablespoons balsamic vinegar 1 teaspoon tomato paste 1 teaspoon dijon mustard 2 teaspoons minced shallot1/2 cup olive oil salt and freshly ground
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marmalade roly poly
| General Recipes
Cooking receipe to make marmalade roly poly under category General Recipes. You may find some video clips related to this receipe below.marmalade roly poly230g selfraising flour11/2 teaspoons ground ginger1 tablespoon caster sugar110g shredded suet (vegetable or beef)5 tablespoons thickcut marmalade
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Anmitsu Japanese cooking recipe
| Japanese
Ingredients kanten 1/16 g agar-agar 6 tablespoons sugar 1 teaspoon lemon juice 1 2/3 cups water syrup 1 cup water 2/3 cup sugar 2 tablespoons lemon juice toppings 1/2 cup adzuki bean paste, see note peach or orange Directions 1Soak agar-agar in water to soften. Then if needed cut the agar-
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Crown Jewel Dessert Recipe
| Dessert
Type: Crown Jewel Dessert Free Cooking Recipe - Dessert Simply good! Ingredients / Directions 3 (3 ounce) packages gelatinin 3 contrasting, complementary flavors and colorsas desired1 (3 ounce) package lemon gelatinWater1 cup(s) hot pineapple juice1 3/4 cup(s)s whipped topping or w
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Type: Guess the Mystery Fruit Crisp Free Cooking Recipe – Pies And Pastries
Outstanding!
Ingredients / Directions
Crisp Mixture
4 cup(s)s all-purpose flour
2 cup(s)s light brown sugar
1/2 teaspoon salt
3/4 pound butter or margarine (3 sticks)
Filling
8 cup(s)s prepared zucchini (About 3-4 medium,
which have been peeled
halved lengthwise,
seeded and thinly sliced)
1/2 cup(s) lemon juice
2 tablespoons apple cider vinegar
1/2 cup(s) Crisp Mixture (see above)
1 to 1 1/2 cup(s)s light brown sugar
1/4 teaspoon nutmeg
1 tablespoon cinnamon To prepare the Crisp Mixture: In a large bowl
stir together the flour
brown sugar and salt . Using a pastry blender
cut in butter or margarine until mixture is crumbly; set aside.
To prepare the Filling: In a large saucepan
over medium-high heat
cook the zucchini
lemon juice and vinegar together
stirring occasionally
until the zucchini is very tender
but still retains its shape. Stir in 1/2 cup(s) of the prepared Crisp Mixture
and the brown sugar
nutmeg and salt. Simmer over low heat several minutes
stirring constantly
to allow the filling to thicken
and the flavors to blend.
Pat half of the remaining crisp mixture into a 9 x 13-inch pan. Spread the zucchini filling over the base. Sprinkle the rest of the crisp mixture evenly over the filling; press lightly. Bake at 375 degrees F for 30 minutes
or until bubbly hot throughout
and top is lightly browned.
Serve warm or cold. Very good with vanilla ice cream!
