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December 2018

Healthy Snacks Recipes

Condiments Recipes

Panang Curry Paste

Panang Curry Paste Recipe
6 ea Dried red chili peppers 1/4 ts Fennel seeds 1 ts Coriander seeds 1/4 ts Mace 1 ea Lemon gr...

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Hot Gazpacho Recipe

Hot Gazpacho recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Hot Gazpacho recipe  PDF


3 c Tomato juice or
3 c Vegetable juice cocktail
2 pk Instant beef broth or
2 Beef bouillon cubes,crumbled
2 md Ripe tomatoes,
peeled and chopped 1/4 c Chopped green pepper
1/4 c Chopped onion
1/4 c Wine vinegar or cider vinegr
2 T Olive oil
1 t Salt
1 t Worcestershire sauce
dr (few) Tabasco sauce,to taste 1 Clove garlic,
peeled and crushed Flavored croutons Chopped tomato Chopped cucumber Chopped onion Chopped green pepper 1. Place tomato juice in a non metallic soup tureen or a deep.
2 1/2 quart, heat resistant, non metallic casserole and heat. un
covered, in Microwave Oven 6 minutes or until boiling. 2. Stir in bouillon cubes until dissolved. Add the 2 chopped
tomatoes, the 1/4 cup green pepper, the 1/4 cup onion, vinegar, oil, salt, Worcestershire sauce, Tabasco sauce and garlic. 3. Heat, uncovered, in Microwave Oven 2 minutes.
4. Serve accompanied by croutons and chopped tomato,
cucumber, onion and green pepper. 5. Serve either hot or cold.

Hot Gazpacho recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
651 people have voted
Last Reviewed on 2018-12-15



Saturday, Dec 15 2018 Download & Print Hot Gazpacho recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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