poon and allow to drain on paper towels.
To finish the
ook 4 to 6 minutes on each side or to your
b>on paper towels.
Combine 1/2 cup sugar and cinnamon/ green tea
large nonstick ovenproof skillet on medium-high heat. Season salmon
In medium saucepan, combine water, cinnamon sticks, cloves and allspice; heat until very hot.
Remove from heat.
Add tea bags; cover.
Steep tea for 5 minutes; remove tea bags, cinnamon sticks and cloves.
Add orange juice, lemon juice and honey; mix well. Heat tea thoroughly.
In small bowl, combine lemon peel and sugar; sprinkle on tea.
Makes six 1-cup servings.
eat oil in large saucepan on medium-high heat. Stir-fry
o drain on paper towels.
Fry bacon, drain on paper towels and reserve
Dredge chicken in mixture of flour, salt and pepper. Heat oil in 12-inch iron skillet until almost smoking; add parsley (it will sputter) and fry 5 to 8 seconds; drain on paper towels. Brown chicken in 2 batches, 8 minutes per side; drain on paper towels. Discard drippings, but reserve 3 tablespoons for gravy. Return all chicken to skillet; add water. Cover and cook over low heat 10 minutes; arrange chicken on a large platter and keep warm. (Fried parsley in it sweetens the flavor.)
dd the four family size tea bags and remove from heat
Bring 2 quarts cold water just to boiling point.
Remove from heat.
Add tea bags.
Let stand 20 minutes.
Put 1 cup sugar and juice of 1 lemon (strained) into 2-quart pitcher.
Add hot steeped tea.
Mix well.
Fill large glass to top with ice.
Pour on tea.
Boil sugar and water 5 minutes, then pour on tea leaves and lemons.
Let stand 6 hours or overnight.
Strain and put in jar in a cool place.
Use 2 tablespoons in a glass of water.
ool, then drain and dry on paper towels. Cover the pot of
Butter one side of each raisin bread slice and turn slices over.
Arrange cheddar on unbuttered sides of bread and top 4 slices with bacon.
Flip remaining bread onto bacon.
Heat a nonstick sillet over moderate heat until hot and cook sandwiches in batches, pressing lighly with a spatula, until undersides are golden, about 1 minute.
Turn sandwiches over and cook, pressing lightly until undersides are golden and cheese is melted about 1 minute.
Boil water and sugar.
Pour water on tea bags in a 1 gallon jar.
Sit mixture in the sun for 1 day or 2 days in a warm kitchen.
Serves 14 to 16.
ntil golden brown on both sides. Place on paper towels to drain and
Mix sugar, Eagle Brand, butter and vanilla in large bowl. Roll cherries on paper towels until very dry.
Wrap dough around cherries.
Refrigerate for easier dipping.
In medium bowl, combine zucchini, leeks, eggs, panko, and salt and pepper.
Heat 1/2 inch oil in large non-stick skillet over medium-high heat. Form small patties from the zucchini mixture using a spoon; add to hot oil in batches. Cook until golden brown, 2 to 3 minutes per side. Remove from pan and drain on paper towels.
Arrange Pretzel Crisps(R) on a serving tray. Top each crisp with a mini zucchini fritter. Add a drop of ranch dressing, if desired. Serve.
Remove the husks from fresh ears of corn; scrub with a stiff brush to remove silks.
Rinse.
Wrap each ear in waxed paper; place on paper towels in the microwave.
Cook on high power 3-5 minutes for 1 ear, 5-7 minutes for 2 ears, or 9-12 minutes for 4 ears.
edium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice
oor jelly (lavender and black tea in particular need to be