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Brussels Sprouts With Sour cream

Hungarian No Comments »

Brussels Sprouts with Sour Cream (Hungary)

1 1/2 pounds Brussels sprouts*
3 slices bacon, cut into 1-inch pieces
1 small onion, chopped
1 cup dairy sour cream
1/8 teaspoon coarsely ground pepper

Heat 1 inch salted water to boiling.
Add Brussels sprouts.
Heat to boiling; reduce heat.
Cover and cook until tender, 8 to 10 minutes; drain.

Fry bacon over medium heat until crisp.
Remove bacon with slotted spoon; reserve.
Cook and stir onion in hot bacon fat until tender.
Stir in Brussels sprouts, sour cream and pepper; heat until hot.
Sprinkle with bacon.

* 2 (8 ounce) packages frozen Brussels sprouts can be substituted for fresh Brussels sprouts; cook as directed on package.

French 75

Cocktails No Comments »

Content

A delicious recipe for French 75, with gin, superfine sugar, lemon juice, Champagne, orange and maraschino cherry.

Ingredients

1 1/2 oz gin
2 tsp superfine sugar
1 1/2 oz lemon juice
4 oz chilled Champagne
1 slice orange
1 maraschino cherry

Method

In a shaker half-filled with ice cubes, combine the gin, sugar, and lemon juice.
Shake well.
Pour into a collins glass.
Top with the champagne.
Stir well and garnish with the orange slice and the cherry.

Serve

Collins Glass

Nutrition Info

Hot Fig Pudding

Desserts No Comments »

———————————-PUDDING———————————- 1/2 c Butter

2 Eggs

1 c Molasses

2 c Finely chopped dried figs

1/2 ts Grated lemon peel

1 c Buttermilk

2 1/2 c Sifted flour

1/2 ts Baking soda

2 ts Baking powder

1 ts Ground ginger

1 ts Salt

——————————-HOT WINE SAUCE——————————-
1/2 c Butter

1 c Sugar

2 Eggs

3/4 c Dry sherry

1 ts Grated lemon peel

1/4 ts Nutmeg

Pudding: Cream butter until soft.
Beat in eggs and molasses until fluffy.
Stir in figs, lemon peel and buttermilk.
Resift flour with soda, baking powder, ginger and salt.
Stir dry ingredients into pudding mixture.
Pour into greased 9 inch tube pan.
Bake at 325 degrees 1 hour until done.
Meanwhile, to make sauce, cream butter and sugar until light.
Beat in eggs.
Stir in sherry, lemon peel and nutmeg.
Shortly before serving, beat sauce over hot water in double boiler.
Heat thoroughly.
Serve with hot pudding.

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