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Hard Toffee
May. 28th, 2004 09:54 am![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
baisleac.livejournal.comYay! Another place to share recipes. ::smile:: For my intro recipe I'll start with dessert. ::grin::
Toffee Recipe w/pics
Toffee Recipe w/pics
May. 28th, 2004
baisleac.livejournal.com
Hard Toffee
May. 28th, 2004 09:54 ambaisleac.livejournal.comYay! Another place to share recipes. ::smile:: For my intro recipe I'll start with dessert. ::grin::
Toffee Recipe w/pics
Toffee Recipe w/pics
This one always feels 'hobbity' to me.
May. 28th, 2004 10:53 ambaisleac.livejournal.comBacon, 'taters, and mushrooms just seem to do that, don't they? ::smile::
( Cheesy Chicken & Tater Layered Casserole )
( Cheesy Chicken & Tater Layered Casserole )
This one always feels 'hobbity' to me.
May. 28th, 2004 10:53 ambaisleac.livejournal.comBacon, 'taters, and mushrooms just seem to do that, don't they? ::smile::
( Cheesy Chicken & Tater Layered Casserole )
( Cheesy Chicken & Tater Layered Casserole )
(no subject)
May. 28th, 2004 05:37 pmlaurelgardner.livejournal.comThis recipe appeared in the latest installment of BillThePony's "Making of Samwise" series (http://caralil.slashdom.com/sam51.html) and is courtesy of that author.
Dwarvish Peppered Pork
INGREDIENTS:
Pork fillet - 450 g (1 lb) cut into strips, Freshly ground black pepper, Butter - 25 g (1 oz), Carrots - 225 g (8 oz) peeled, cut into strips, Onion - 1 large chopped, Mushrooms - 100 g (3 oz) sliced, Irish whiskey - 3 tbsp (if you can't find a good Dwarvish brew), Soured cream - 150 ml (5 fl oz), Fresh parsley - chopped, to garnish
COOKING:
1. Liberally sprinkle the pork with black pepper. Melt the butter in a large frying pan, add the pork and carrots, stir-fry for 5 minutes.
2. Add the onions and mushrooms and cook until soft. Stir in the whiskey and soured cream and heat through, do not boil. Serve garnished with chopped parsley
I have a question concerning this recipe, thought; what is the best way to curdle cream? Leave it out, or can you add some kind of curdling agent (i.e, vinegar, lemon juice)? Can you just use sour cream instead?
Dwarvish Peppered Pork
INGREDIENTS:
Pork fillet - 450 g (1 lb) cut into strips, Freshly ground black pepper, Butter - 25 g (1 oz), Carrots - 225 g (8 oz) peeled, cut into strips, Onion - 1 large chopped, Mushrooms - 100 g (3 oz) sliced, Irish whiskey - 3 tbsp (if you can't find a good Dwarvish brew), Soured cream - 150 ml (5 fl oz), Fresh parsley - chopped, to garnish
COOKING:
1. Liberally sprinkle the pork with black pepper. Melt the butter in a large frying pan, add the pork and carrots, stir-fry for 5 minutes.
2. Add the onions and mushrooms and cook until soft. Stir in the whiskey and soured cream and heat through, do not boil. Serve garnished with chopped parsley
I have a question concerning this recipe, thought; what is the best way to curdle cream? Leave it out, or can you add some kind of curdling agent (i.e, vinegar, lemon juice)? Can you just use sour cream instead?
(no subject)
May. 28th, 2004 05:37 pmlaurelgardner.livejournal.comThis recipe appeared in the latest installment of BillThePony's "Making of Samwise" series (http://caralil.slashdom.com/sam51.html) and is courtesy of that author.
Dwarvish Peppered Pork
INGREDIENTS:
Pork fillet - 450 g (1 lb) cut into strips, Freshly ground black pepper, Butter - 25 g (1 oz), Carrots - 225 g (8 oz) peeled, cut into strips, Onion - 1 large chopped, Mushrooms - 100 g (3 oz) sliced, Irish whiskey - 3 tbsp (if you can't find a good Dwarvish brew), Soured cream - 150 ml (5 fl oz), Fresh parsley - chopped, to garnish
COOKING:
1. Liberally sprinkle the pork with black pepper. Melt the butter in a large frying pan, add the pork and carrots, stir-fry for 5 minutes.
2. Add the onions and mushrooms and cook until soft. Stir in the whiskey and soured cream and heat through, do not boil. Serve garnished with chopped parsley
I have a question concerning this recipe, thought; what is the best way to curdle cream? Leave it out, or can you add some kind of curdling agent (i.e, vinegar, lemon juice)? Can you just use sour cream instead?
Dwarvish Peppered Pork
INGREDIENTS:
Pork fillet - 450 g (1 lb) cut into strips, Freshly ground black pepper, Butter - 25 g (1 oz), Carrots - 225 g (8 oz) peeled, cut into strips, Onion - 1 large chopped, Mushrooms - 100 g (3 oz) sliced, Irish whiskey - 3 tbsp (if you can't find a good Dwarvish brew), Soured cream - 150 ml (5 fl oz), Fresh parsley - chopped, to garnish
COOKING:
1. Liberally sprinkle the pork with black pepper. Melt the butter in a large frying pan, add the pork and carrots, stir-fry for 5 minutes.
2. Add the onions and mushrooms and cook until soft. Stir in the whiskey and soured cream and heat through, do not boil. Serve garnished with chopped parsley
I have a question concerning this recipe, thought; what is the best way to curdle cream? Leave it out, or can you add some kind of curdling agent (i.e, vinegar, lemon juice)? Can you just use sour cream instead?
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