sing kitchen scissors, cut the grapes into small bunches of 3
First, wash your grapes and shake them gently to get some of the water off.
Second, put them in a plastic bag with the sugar on top of them. (You may need more or less sugar, depending on how sweet your grapes are).
Roll around the plastic bag, coating all the grapes with the sugar or Splenda.
Now stick them in the freezer for at least an hour or two, and there you go! These keep for a very long time and you can make the recipe bigger or smaller.
Break the bunch of grapes apart into little clusters.
Combine white wine and sugar in a large bowl and stir to dissolve sugar. (The recipe says not to use an aluminum bowl.).
Add in the grapes and lemon peel, and gently toss to coat.
Cover and refrigerate at least 3 hours or up to 24 hours.
Transfer grapes to a serving tray or shallow bowl and sprinkle with rest of sugar.
Optional: you can substitute the sprinkled sugar for a bit of fresh chopped rosemary.
he pasta, chicken, carrots and grapes. Add the dressing and toss
nd cornmeal. Add apples, pear, grapes and raisins.
COAT a
arge roasting pan; add the grapes; toss to coat.
With
he stove.
Add the grapes and toss them to coat
Doris is an old dear friend from Missouri.
She gave me this recipe so many years ago I don't remember when.
I'm sure it isn't exactly like it was then, but I served it to my Sicilian neighbors and they told me it was the best they had ever had.
Here again, the homemade noodles are better.
Wash and dry the grapes.
Dip each into the caramel with a twist and then into the nuts.
I serve them on a toothpick.
Enjoy!
lavors to blend.
Green grapes may be substituted, but the
br>For the Galliano vanilla grapes, place honey in a small
eanwhile for the honeyed grapes, place honey, grapes and 1/2 cup
Rinse & dry grapes, and carefully remove all stems.
Scoop flesh from avocados, chop and mix with lemon juice.
In a bowl mix Stilton, grapes, pepper and soured cream with avocado.
Spoon back into avocado shells, sprinkle over breadcrumbs.
Serve with a salad and grape garnish.
Squeeze berries or grapes into a mush and tie up in a stone jar so insects can't get to it.
Let stand for 10 days or until grapes ferment good.
Strain and sweeten using 3 measurings of juice and one of sugar.
Let stand and ferment again.
Skim every morning until skim quits rising.
Bottle but don't cork tight for 4 or 5 days.
Use three cups juice to 1 cup sugar.
Divide equally into 2 quart jars.
Fill jar with water.
Cold pack 10 minutes, let stand in hot water 20 to 30 minutes.
Can also use this recipe for blackberries or other berries.
These do not store as well as grapes.
to reduce slightly. Stir in grapes, stock and thyme. Bring to
br>While pudding bakes, toss grapes with remaining butter, remaining 2
Sprinkle washed and dried grapes with confectioner's sugar. Please please please make sure the grapes are dry!
Freeze in a single layer.
Grapes may later be transferred to a freezer bowl with a lid.
Serve with a fun, fruity wine.
ith wax paper. Gently fold grapes into cheese mixture. Remove 1