Boil until it hairs 5 pounds sugar and 1 1/2 pints water.
Add powdered alum.
Boil two minutes longer and stir in petals of roses, 40 white and 50 red clovers. Let stand 10 minutes, no more. Strain and put into hot sterilized jars.
Select any scented variety of roses. Pluck all the petals discarding the stigma (the central portion) and set aside.
Boil the milk along with the rose petals ( leave the petals whole), till it reduces to half. Boil on a low flame in a heavy-bottomed pan to ensure the milk doesn't burn.
Add one cup of sugar and boil till its consistency is thick.
Cool and then refrigerate for at least one hour before you serve.
Garnish with some more rose petals just before serving.
cup cold water for 5 mins, then microwave for 10
ukewarm milk mixture, eggs, and 5 cups flour.
With dough
ushrooms give off has evaporated, 5-10 minutes. Set aside.
om For more indonesian cuisine recipes.
ll the spices infuse.
5 remove the chicken first, chill
Cut out centers of Cookbook Brown 'N Serve rolls.
Fill with mixture of chicken or tuna salad.
Place in hot oven at 375\u00b0 until golden brown.
Serve with punch.
o simmer for a further 5 minutes until the vegetables are
Make the brine with the 5 cups water, 2 1/2
Slice carrots diagonally.
Place the carrots and water in a large sauce pan, and bring to a boil.
Cover; reduce heat and simmer for 10 minutes.
Drain the carrots and return them to the sauce pan.
In a small bowl, combine the sauce ingredients, stirring well with a wire whisk.
Add sauce to carrots in the pan.
Cook over medium heat for 5 minutes, stirring often.
0 minutes.
Cool for 5 minutes and serve.
ntil browned in spots, about 5 minutes. Add the celery and
easoning, and parsley. Simmer for 5 minute.
Drain noodles and
et sit for at least 5 minutes to bring out the
cut-side down.
Broil 5 minutes.
Turn the cookie
lace in oven for approximately 5 hours-depending on oven. Mine
Pour water over Shredded Wheat.
Add shortening, salt, sugar and molasses.
Stir to mix.
Cool to lukewarm.
Dissolve the yeast in 1 cup warm water with 1 tablespoon sugar and 1 teaspoon salt. Add to mixture.
Add enough flour to make a stiff dough.
Knead 10 minutes.
Let rest 30 minutes and knead again.
Raise until double, about 1 1/2 hours.
Shape into 5 loaves and put into pans.
Raise again about 1 hour.
Bake at 375\u00b0 for 45 minutes.
eat as it cooks, about 5 minutes.
Drain meat.
Sprinkle pork with salt. Heat oil in large nonstick skillet over medium-high heat. Add half of pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to 5 or 6 quart slow cooker. Repeat with remaining pork.
Stir broth, tomatoes, onion, garlic, chile powder, oregano, cumin and coriander into slow cooker. Top with hominy. Cover and cook until pork is fork-tender, 4-5 hours on high or 8-10 hours on low.