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Creating an sql file for Rice hors d`oeuvre 2020122408
INSERT INTO `recipeme` SET rcode="2020122408", cat1="Vegetables", cat2="fr", recipetitle="Rice hors d`oeuvre", serves="4", thistime="00:42:00", method="450g. Patna rice
Salt and pepper
55g. cooked peas 2 tomatoes
1 small can brisling
55g. peeled prawns
1 stick celery, sliced
2 tablespoons sweet corn
1 piece of tinned pimento
1 tablespoon cream
1 teaspoon parsley
1 clove garlic, crushed
2 tablespoons oil
1 tablespoon wine vinegar
1 bunch watercress
Cook rice in a large saucepan of salted, boiling water for 12 minutes. Drain, season well and press into a large oblong tin.
Put peas into a small bowl. Skin tomatoes and cut into small pieces. Put into another bowl. Put brisling into another bowl with their oil. Put prawns into a bowl. Peel and dice celery. Cut pimento into strips and mix with the celery. Mix sweet corn with cream and parsley. Mix garlic, oil, vinegar, salt and pepper together. Pour a little into each of the bowls and turn well.
Turn the rice mould on to a large serving dish or board. Place each mixture in a pile on top to give a decorative appearance.
Arrange watercress around the rice.", comment="", source1="Hamlyn all colour cookbook 1970-1979", source2="", thisimage="201223-hacc-ricehorsdoeuvres.jpg", entered="2020-12-24", lastupdate="2020-12-24";View table entry list
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Made by David Alexander Young 2005-2024. Programme updated 23rd December, 2020, 10:05