horoughly mixed.
Stir in Silver Palate Thick and Rough Oatmeal and
Place corned beef in large pot with boiling water.
Bring to boil, lower heat, cover partially and simmer as slowly as possible for about 3 hours or until very tender when tested with a fork. Preheat oven to 350\u00b0.
Mix preserves, mustard and sugar together in small bowl.
When meat is done, remove from pot and drain. Place meat on ovenproof serving dish and pour preserves mixture over it, coating thoroughly.
Bake corned beef for 30 minutes or until glaze is crisp and brown.
Serve hot or at room temperature. Yield:
6 to 8 ...
Rinse berries and remove any stems, leaves or green berries. Put in kettle.
Add water, cloves and cinnamon stick.
Bring to boil over moderate heat.
Stir in honey, reduce heat and simmer, partially covered, until berries are tender, about 15 minutes. Remove from heat and cool to room temperature.
Force soup through a strainer.
Stir in lemon juice, creme de cassis and vinegar. Cover and refrigerate at least 6 hours.
Serve in chilled bowls, garnished with a few berries, a dollop of plain yogurt and sprinkle of grated orange ...
Whisk all ingredients together in a small bowl.
Marinate meat overnight.
Double or triple the recipe as needed, depending on how much meat you have.
Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in bowl of a food processor fitted with steel blade. Process until smooth.
With motor running, dribble in the oil to make a thick, fluffy sauce. For a lighter sauce, blend in the mayonnaise.
Taste, and correct seasoning. Refrigerate until ready to serve. Will keep, refrigerated, for 1 week.
iscard stems from the the silver beet (kale) and roughly chop
Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
Drain on paper towel and serve with curries as a side dish or as a snack.
Note:Bok Choy could also be used as a substitute for silver beet.
PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for \"BEETS\" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
ool.
To make the silver dollar pancakes, combine all ingredients
Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper.
Cream butter and sugar until light and fluffy. Add flour and custard powder. Add milk and mix until just combined. Roll out to 1/4 inch thick then cut out cookies using a 2 1/2 inch bell-shaped cookie cutter. Transfer to prepared trays and bake for 12-15 mins, or until bottoms are light golden brown. Let cool on trays.
Pipe chocolate around edges then arrange silver dragees over chocolate. Let set.
Cut out centers of Cookbook Brown 'N Serve rolls.
Fill with mixture of chicken or tuna salad.
Place in hot oven at 375\u00b0 until golden brown.
Serve with punch.
Break and beat 2 eggs until nice and fluffy.
Add leftover Silver Fish Adobo.
Heat 1 tablespoon cooking oil in shallow frying pan.
Add silver fish/egg mixture.
Cook over medium heat for 2 minutes on one side.
Turn over and cook for another 2 minutes, until golden brown.
Remove from pan and serve.
Good with steamed or fried rice or as filling for sandwich.
t around.
Place the silver pieces in the solution, making
Defrost silver fish, wash and drain very well.
Put in deep cooking pan.
Add tomato, onion, ginger root, cooking oil, soy sauce and Sinigang mix.
Turn over lightly with wooden spoon to mix ingredients.
Cook over moderate heat for about 15 minutes.
Remove from heat and serve.
Best eaten over hot steamed rice.
1. Sprinkle the pepper over the short ribs. Heat the olive oil in a Dutch oven or casserole over medium heat. Sear the ribs, 3 or 4 at a time, browning well on all sides. As they are browned, drain them on paper towels.
2. Preheat the oven to 350\u00b0F.
3. Return half of the ribs to the casserole. Sprinkle with half of the garlic. Layer half of each vegetable over the meat. Add 4 cloves and sprinkle with half of the parsley. Repeat with the remaining ingredients, ending with a layer of chopped parsley.
4. In a bowl mix ...
Unwrap the phyllo sheets and cover them with a damp towel for 10 minutes. Melt the butter in a saucepan over low heat.
Preheat the oer to 425\u00b0F.
Using a pastry brush, lightly butter a 14-inche baking pan. Lay a phyllo sheet on the pan. Remember to re-cover the unused phyllo with a damp towel each time. Brush the phyllo with some of the melted butter and sprinkle with 1 tablespoon of the sugar and 1 teaspoon of the Grand Marnier. Repeat using 5 more phyllo leaves.
Arrange the apples in the center of the top sheet of phyllo in a ...
Rub lime halves all over the body of the pig, squeezing lime juice liberally, rub cavity with limes, too.
With a sharp knife tip, cut slits 3/4 inch deep all over the body of the pig. (Do not prick the head.) Cut 5 garlic cloves into 8 pieces each and stuff the pieces into the slits in the pig.
In medium bowl mix together the remaining 13 garlic cloves, finely minced, the oregano, caperswith brine, olive oil, salt, pepper and curry powder. Stuff half of this mixture into the cavity and rub the remainder all over the outside.
Let the ...
In a small bowl combine the mustard and preserves and set aside.
Heat a nonstick skillet just large enough to hold the chops comfortably, and brown lightly on both sides. Season with salt and pepper to taste and spoon the preserve and mustard mixture evenly over them.
Cover pan, reduce heat, and cook for about 20 minutes, or until the chops are done. Transfer them to a plate and keep warm in the oven.
Remove excess fat from the skillet. Add the vinegar, place pan over medium heat and bring juices to a boil, stirring and scraping up ...
Over medium heat in a small saucepan, whisk mustards, then add remaining ingredients.
Simmer over low heat about 10 minutes.
Find your favorite brownie recipe from Silver Palate or from Baker's chocolate box.
Get old-fashioned hot fudge sauce (like Mrs. Richardsons) and make your own fresh whipped cream or buy the natural Reddi-Wip variety.
Get a solid bar of chocolate and shave swirls off it over the top.
Serve with hot coffee in you favorite flavor with lots of cream.
Great chocolate lover's treat.
1. Fry the bacon pieces in a medium-size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
2. Saute the bread slowly in the hot bacon fat until crisp and browned. Set aside.
3. Whisk the garlic, vinegar, lemon juice and mustard together in a mixing bowl. Whisk in the herbs. Gradually whisk in the oil. Season to taste with salt and pepper.
4. Combine the salad greens, bacon, croutons, and blue cheese in a salad bowl. Add desired dressing, toss and serve immediately. (I usually have dressing left over).
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