Pumpkin With Cranberries, Baked Recipe

Ingredients

1 pumpkin, washed
2 cups cranberries berries, washed
Seasonings to taste

Procedure

1. Recipe baked, open the top of the pumpkin with a knife, a round hole.
2. Remove the seeds as possible with a spoon.
3. Fill the cavity with cranberries and berries and seasonings.
4. Place pumpkin in a baking pan with a little water.
5. Cook very slowly in the oven for 50 minutes.
6. Then serve.

• Shelf-life: 1 Days
• Cooking time: 50min
• Servings: 8
• Difficulty Level: Moderate
• Type: Vegetarian
  

Cooked Salad Dressing Recipe 2

Ingredients:
The egg yolks 2
2 tablespoons of vinegar or lemon juice
1 / 2 teaspoon salt
1 / 2 teaspoon sugar
The beaten egg white 1 sec
1 / 4 teaspoon mustard
2 tablespoons butter
1 / 4 teaspoon paprika
1 / 3 cup double cream

Procedure:

1. Beat the egg yolks very light, add seasonings and stir and acidic, while the kitchen hot water until a thick, white to the mixture and return the dish with hot water (remove the beating dry white), while the two are folded together, continue cooking until everything is hot, then beat in butter, a little at a time, and set aside to cool.
2. If you're ready for the cream.
3. Remove sauce from heat and add the butter.
4. Use instead of mayonnaise.
5. If, for use with sour lemon juice to fruit.
   

• Shelf-life: 1 Days
• Cooking time: 15min
• Servings: 3
• Difficulty Level: Moderate
• Type: Egg

Cooked Salad Dressing Recipe 1

Ingredients:
The egg yolks 2
2 tablespoons vinegar or1 / 2 teaspoon salt
Lemon juice
1 / 2 teaspoon sugar
The beaten egg white 1 sec
1 / 4 teaspoon mustard
2 tablespoons butter
1 / 4 teaspoon paprika
1 / 3 cup double cream

Procedure:

1. Beat the egg yolks very light, add seasonings and stir and acidic, while the kitchen hot water until a thick, white to the mixture and return the dish with hot water (remove the beating dry white), while the two are folded together, continue cooking until everything is hot, then beat in butter, a little at a time, and set aside to cool.
2. If you're ready for the cream.
3. Remove sauce from heat and add the butter.
4. Use instead of mayonnaise.
5. If, for use with sour lemon juice to fruit.
   

• Shelf-life: 1 Days
• Cooking time: 15min
• Servings: 4
• Difficulty Level: Moderate
• Type: Egg

Mashed brown beans Recipe

Procedure

1. Wash 1 cup of brown beans, add 1 medium onion, cut into pieces, 2 whole carrots, 3 stalks celery, 2 teaspoons salt, 1-1/2 tablespoons vegetable butter, 8 cups water and cook until the beans are well done.
2. Add 1 slice of bread out of stale bread, and 1 large tomato, cut into quarters and continue to boil for 15 minutes.
3. Add more hot water if necessary.
4. Remove the carrots, potatoes and the rest through a sieve.
5. Heat, salt to taste and serve with toasted bread.
6. Add a little cream or canned milk, if desired.
7. Mashed lentils and cooking soup for the same as the mashed brown beans with 1-1/4 cups of lentils instead of 1 cup of brown beans.

• Shelf-life: 1 Days
• Cooking time: 15min
• Servings: 2
• Difficulty Level:Moderate
• Type: Vegetarian

Cherry Cheese Recipe

Procedure

1. Take some sound, ripe, small cherries, stoned or not, as preferred; put them into a stone jar, cover it closely, and place this in a saucepan of boiling water, and let it simmer gently until the fruit is quite soft.
2. When the cherries are sufficiently tender, take them from the fire, skin and stone them, and add half a pound of finely sifted sugar to every pound of fruit.
3. Add a few of the kernels, blanched.
4. Put the mixture into a preserving-pan and boil it, gently stirring it all the time, until the fruit is so dry that it will not adhere to the finger when touched, and is quite clear.
5. Press it quickly into shallow jars which have been damped with brandy.
6. Cover closely, and keep in a dry place.
7. Time, two hours.
   

• Shelf-life: 1 week
• Cooking time: 2hour
• Servings: 3
• Difficulty Level: Moderate
• Type: Vegetarian