Summer Sangria.
In a large chilled pitcher, combine the sugar, orange liqueur, brandy and white wine.
Cover and refrigerate for 2 1/2 hours.
When ready to serve slowly stir in club soda to taste.
Add all the fruit and ice cubes and ENJOY.
Classic Sangria.
In a large chilled pitcher, combine the red wine, orange and lemon slices, triple sec and brandy with 1 tbsp of sugar.
Cover and refrigerate for 1 1/2 hours.
Before serving add club soda and ice, taste and adjust sugar or soda as preferred.
owder into dry ingredients for Classic Pizzelles. Blend into egg mixture
he side, if desired.
Classic BBQ Rub:
Combine paprika
nder.
Flute.
For recipes using a baked pie crust
as called for in some recipes; the bubbles actually make a
Place the dry spices in a small fry pan & toast briefly, about 1-2 minutes to awaken the flavors. Place the toasted spices in a small mixing bowl & add the olive oil, chopped garlic, honey & sea salt. Mix well to form a paste & rub in on all sides of the lamb leg. Refrigerate & marinade overnight.
The next day about an hour before cooking, remove lamb from refrigerator and let stand.
Pre-heat oven to 350 degrees F.
Place the lamb leg in the center of a roasting rack and place the rack in the roasting pan. Cook in center of oven for I ...
Preheat an oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture ...
Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks.
Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the ...
Bring water to boil, add chicken, return to boil (covered).
Add all vegetables except for parsley & dill and allow to cook on medium to low heat, uncovered, until reduced by about half (2-3 hours). You may skim during the cooking or refrigerate the finished soup and remove the solidified fat.
Add parsley & dill and cook for 20 minutes, then remove the herbs and discard.
Season soup with salt & pepper or boullion powder to taste. If soup is too strong, add water. If it is too weak let it boil out longer (uncovered).
Remove from ...
lways works well in risotto recipes. Risotto dishes also pair well
Bake two 16-ounce cake recipes in a Wiltons doll cake
ndercooked (as in \"blender Hollandaise\" recipes), it will taste raw.
ndercooked (as in \"blender Bearnaise\" recipes), it will taste raw.
2 big muffins.
150 Classic Canadian Recipes.
Bake two 16-ounce cake recipes in a Wilton doll cake
Bake two 16 oz cake recipes in a Wiltons doll cake
p. I see so many recipes where they are cutting the
Bake two 16 oz cake recipes in a Wiltons doll cake
Monday before Thanksgiving), prepare 2 recipes of *scratch* cornbread; allow to
he two 16 oz cake recipes together in a Wiltons doll