pasta al fresco
| Aga Recipes
Cooking receipe to make pasta al fresco under category Aga Recipes. You may find some video clips related to this receipe below.pasta al fresco350g dried pasta of choice salt and freshly ground black pepper 1 dessertspoon olive oil 175g black forest ham cut very thin and snipped into pieces (or any
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Tomato Basil Pizza Snack Recipe
| Kids
Type: Tomato Basil Pizza Snack Free Cooking Recipe - Kids Check out the travel channel! Ingredients / Directions 1/2 whole wheat English muffin2 tbsp. no added sodium tomato sauce2 tbsp. part skim mozzarella cheese1 tbsp. fresh basilchopped2 teaspoon. tomatodicedUtensils: * oven (Y
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Almond Raisin Granola Recipe
| Breakfast
Type: Almond Raisin Granola Free Cooking Recipe - Breakfast It's alright! Ingredients / Directions Nonstick vegetable oil spray3 cup(s)s old-fashioned oats1 cup(s) slivered almonds3/4 cup(s) shredded sweetened coconut1/3 cup(s) sesame seeds6 tablespoons pure maple syrup6 tablespoons d
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kababs
| General Recipes
Cooking receipe to make kababs under category General Recipes. You may find some video clips related to this receipe below.kababsmince kebabsindian300g lean minced lamb2 teaspoons ginger paste2 teaspoons garlic paste1 large onion chopped very finely2 teaspoons white poppy seeds1 teaspoon chilli powd
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Type: Lemon Meringue Pie Free Cooking Recipe – Pies And Pastries
Yes!
Ingredients / Directions
1 (9-inch) baked pie shell
1 1/2 cup(s)s granulated sugar
1/3 cup(s) plus 1 tablespoon cornstarch
1 1/2 cup(s)s water
3 egg yolks
slightly beaten
3 tablespoons margarine or butter
2 teaspoons grated lemon peel
1/2 cup(s) lemon juice
2 drops yellow food coloring
Meringue Preheat oven to 400 degrees F.
Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in water gradually. Cook over medium heat
stirring constantly
until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat. Stir in margarine
lemon peel
lemon juice and food color. Pour into pie shell. Spoon meringue onto hot pie filling. Bake until delicate brown
about 10 minutes. Cool away from draft.
Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Beat egg whites and cream of tartar until foamy. Beat in sugar
1 tablespoon at a time. Continue beating until stiff and glossy. Do not under-beat. Beat in vanilla extract. Spread over filling carefully
sealing meringue to edge of crust to prevent shrinking or weeping.
