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Gf Banana Bread

Rice No Comments »

3/4 c White rice flour

1/3 c Potato starch flour

1 1/2 ts Baking soda

2 ts Baking powder (GF)

1/4 ts Salt

1 tb Unflavored gelatin (1 env)

1/3 c Margarine

1/3 c White sugar

3 Egg yolks

1 ts Lemon peel

1 ts Vanilla

3/4 c Mashed banana

1/4 c Plain yogurt

3 Egg whites

This is a special recipe made without gluten.
Preheat oven to 350 F.
Grease a 9 x 5 inch loaf pan.
Sift flour, baking soda, baking powder, salt and unflavored gelatin together.
Cream margarine, sugar, egg yolks and vanilla thoroughly.
Continue beating until mixture is light.
Mix in lemon peel, mashed banana and yoghurt.
Add dry ingredients.
Beat egg whites to stiff peaks but not so they are dry.
Fold egg whites into the mixture.
Place in the greased loaf pan.
Bake for 1 hour.

Manhattan Bella

Cocktails No Comments »

Content

A delicious recipe for Manhattan Bella, with Knob Creek® bourbon whiskey, Dubonnet® French vermouth, sweet vermouth and Angostura® bitters.

Ingredients

2 1/2 oz Knob Creek bourbon whiskey
3/8 oz Dubonnet French vermouth
3/8 oz sweet vermouth
2 dashes Angostura bitters

Method

Shake and strain into a chilled cocktail glass.
Garnish with a brandied cherry.

Serve

Cocktail Glass

Nutrition Info

(per 3.3 oz serving)

Calories (kcal)
Energy (kj)
Fats
Carbohydrates
Protein

207
868
0 g
2.4 g
0 g

Fiber
Sugars
Cholesterol
Sodium
Alcohol

0 g
-
0 mg
1 mg
39.7 g

Spicy Whole Mung(Or Lentil) Beans

Hot and Spicy No Comments »

1 1/2 c Mung beans or lentils, dry

9 c Water

1 t Sea salt or rock salt

1 md Onion, chopped

1 Carrot, diced

2 1/2 tb Lemon juice

1/2 ts Curry powder, mild

2 ts Coriander powder

1 tb Ginger root, fresh, minced

1 tb Sunflower oil (not optional)

1/2 ts Mustard seeds

1/2 ts Cumin seeds

1 t Tumeric

1/8 ts Black pepper

1/2 Green pepper, chopped

Soak beans overnight.
Drain them and cook with 6 cups of water in pressure cooker for 20 minutes, or until quite soft.
Without pressure cooker, soak beans at least 2 to 3 hours.
Rinse, then place in large pot with 9 cups of water and cook for 40 to 50 minutes, or until quite soft.
In small frying pan, heat oil.
Add mustard and cumin seeds.
When mustard seeds pop, add tumeric, then add the warmed spices to the cooked beans.
Add all remaining ingredients and mix well.
Cook for 15 minutes over medium heat. Serve over basmati rice.

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