Make tangzhong (water roux) by wisking together the
In a pitcher, mix the water, cucumber, 3 mint sprigs and lemon. Let it rest on the fridge for 24 hours. If you prepare the water at the last minute, cut the first cucumber in three or four pieces. Then, squeeze the cucumber pieces to release all the juice.
Before serving remove the cucumber slices used to flavor the water. Then stir with a wooden spoon, add some ice cubes, 6 or 7 fresh cucumber slices and the remaining 2 mint sprigs. Enjoy this refreshing drink.
In saucepan, combine sugar and water; boil 3 minutes.
Chill. In large punch bowl, combine chilled juices and sugar water mixture.
When ready to serve, add ginger ale to juices.
Place flavored ice ring or ice cubes in punch bowl.
Combine pudding, concentrate, water and rind.
Whip topping according to directions and add to above mixture.
Place in an 8-inch prebaked pie shell and refrigerate.
ut spicy spread. See above recipe for options. I used a
ushrooms begin to lose their water, add porcini mushrooms, garlic, and
Combine pudding, concentrate, water and rind.
Whip topping according to directions and add to above mixture.
Place in an 8-inch prebaked pie shell and refrigerate.
Directions:.
Process water and cornstarch in a blender
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For the smaller recipe, roll dough into a rectangle
Bring to a boil the sugar and water until sugar is dissolved. Add cranberry, pineapple and orange juices.
When ready to serve, add ginger ale.
In a large mixing bowl, combine the dry cake mix, orange juice, eggs, water and oil.
Beat on low speed for 30 seconds.
Beat on medium speed for 2 minutes.
Pour into a greased 9x13 in baking pan.
Bake at 350 degrees for 30-35 minutes or until toopick comes clean.
Cool on a wire rack.
Frosting:
In a small mixing bowl, beat the cream cheese and butter until smooth.
Beat in the orange marmalade and confectioners' sugar.
Spread over cake.
Keep in refrigerator.
Wash, peel and dice eggplant.
Cook in boiling water until tender, about 5 minutes.
Drain and cool.
In a separate bowl, mix the corn meal, flour, sugar, salt, pepper, onions, and drained eggplant.
Lightly beat the eggs and add to the eggplant mixture. Mix well.
Drop the mixture by the spoonful into approximately 1 to 1 1/2 inches of 375\u00b0 (medium-high temperature) grease.
Cook until brown, turning when needed.
Remove from grease and drain. Yield: 12 medium croquettes.
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
In a large pot, boil lobster tails in boiling water.
Do not cook all the way.
Split tails in half.
Remove meat.
Powder tails with flour, salt and pepper.
From the drippings (at least 2 T of oil) and brown bits from Recipe #32541 add butter, onions, and garlic. Sautee onions till just turning brown.
Add flour and stir till a light brown roux.
Add water slowly.
Add one can of tomato soup.
Stir and simmer for 20 minutes.
Add Kitchen bouquet for color.
Serve with breaded pork chops.
ur the cup of distilled water into the spray bottle.
Cover beans with water. Bring to a boil and
urn on high.
When water begins to boil - add
/4 cup of the water overnight.
Sift the icing
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.