Nutty Apple Crisp
| Pie s 4U
Cooking receipe to make Nutty Apple Crisp under category Pie s 4U. You may find some video clips related to this receipe below.Nutty Apple Crisp Alternative to the apple pie we all love. Serve just as is, with ice cream, or sour cream.
[ read more ]
Cherry Cobbler with Almond Recipe
| Dessert
Type: Cherry Cobbler with Almond Free Cooking Recipe - Dessert Amazing! Ingredients / Directions 21 ounce cherry pie filling1/2 teaspoon pure almond extract3 tbsp butter or margarine3/4 cup(s) flour1 tbsp and 2 teaspoon sugar1 teaspoon baking powderDash of nutmeg1/8 teaspoon salt1 egg
[ read more ]
Shrimp with Orange
Sherry
Ginger Sauce Recipe
| Appetizers
Type: Shrimp with OrangeSherryGinger Sauce Free Cooking Recipe - Appetizers Good stuff! Ingredients / Directions 12 Prawnsshelled and deveined (heads and tails intact)1/4 cup(s) butter1 cup(s) orange juicefreshly squeezed2 tbsp sherry1 teaspoon orange zestgrated2 green onionstops and
[ read more ]
fllorentine oysters
| General Recipes
Cooking receipe to make fllorentine oysters under category General Recipes. You may find some video clips related to this receipe below.fllorentine oystersitalian400g spinach washed picked over and chopped20g buttersaltgrated nutmeg24 oysters shelled 50g grated parmesan or Emmental cheese40g butter
[ read more ]
Type: 3 Ring Adventure Soup Free Cooking Recipe – Soups
It’s ok!
Ingredients / Directions
2 quarts vegetable stock
9 ounces noodles
fresh or frozen
8 ounces frozen mixed vegetables
1 small zucchini
cut chunky
1 small yellow squash
cut chunky
Salt and pepper to taste
Basic Vegetable Stock
1 medium sweep potato
peeled
1 bunch celery
1 pound carrots
unpeeled
1 large onion
1 acorn squash
peeled
1 large apple
peeled
1 medium pear
peeled
3 ounces tomato paste
1 small zucchini
unpeeled
1 small yellow squash
unpeeled
1 medium turnip
peeled
1 medium corn cob
Sage
to taste
Thyme
to taste
Bring stock to a boil. Add noodles and cook per package directions. Two minutes before noodles are done add remaining ingredients.
Basic Vegetable Stock: Coarsely cut all vegetables. Place in stockpot. Pour water to cover and add seasonings. Bring to boil
reduce to simmer and cook until all vegetables are mushy.
Allow to cook
strain vegetables through cheesecloth
and discard “much,” retaining the broth. Makes about 2 quarts.
